Stuffed Zucchini and Eggplant

Name: Stuffed Zucchini and Eggplant
Ingredients: 4 1/2 lbs zucchini, hollowed out; 2 1/4 lbs eggplant, hollowed out; For the filling:; 2 1/2 cups Italian rice (about 500 grams); 7 oz ground beef, coarse or fine as you prefer (about 200 grams); 1 tablespoon Mazola margarine; 1 tablespoon corn oil (or skip the margarine and use more oil); 1/2 teaspoon ground cumin; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon ground cinnamon; 1 teaspoon safflower; 1/2 teaspoon dried mint; 1 teaspoon tomato paste; 2 cloves garlic, crushed; Salt, black pepper, and chili pepper to taste; For the sauce:; 4 1/2 lbs ripe red tomatoes, juiced and strained (about 2 kg); 1 tablespoon tomato paste; 5 cloves garlic, crushed; 1/2 teaspoon dried mint

Hanady Najjar @cook_6054541

Beirut, Lebanon

Stuffed Zucchini and Eggplant

Hanady Najjar @cook_6054541

Saved

Ingredients

4 1/2 lbszucchini, hollowed out
2 1/4 lbseggplant, hollowed out
For the filling:
2 1/2 cupsItalian rice (about 500 grams)
7 ozground beef, coarse or fine as you prefer (about 200 grams)
1 tablespoonMazola margarine
1 tablespooncorn oil (or skip the margarine and use more oil)
1/2 teaspoonground cumin
1/2 teaspoonwhole cumin seeds
1/2 teaspoonground cinnamon
1 teaspoonsafflower
1/2 teaspoondried mint
1 teaspoontomato paste
2 clovesgarlic, crushed
Salt, black pepper, and chili pepper to taste
For the sauce:
4 1/2 lbsripe red tomatoes, juiced and strained (about 2 kg)
1 tablespoontomato paste
5 clovesgarlic, crushed
1/2 teaspoondried mint

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Steps

1

Soak the zucchini and eggplant in enough water to cover them, along with 3 crushed garlic cloves and 1/2 teaspoon dried mint.
2

Prepare the filling. Remove the vegetables from the water and stuff the zucchini and eggplant, filling them only halfway so they don't split while cooking.
3

Place the strained tomato juice in a pot with the tomato paste. Add water and salt as needed, then add the stuffed zucchini and eggplant.
4

Alternatively, dissolve the tomato paste in water with salt and add the stuffed zucchini and eggplant to the pot.
5

Bring to a boil over high heat, then reduce to low and simmer for 30 minutes. Add the garlic and dried mint, simmer for another 10 minutes, then turn off the heat.
6

Cooking time may vary depending on the type of zucchini and rice used.
7

Enjoy!