Stuffed zucchini and eggplant in tomato sauce

Name: Stuffed zucchini and eggplant in tomato sauce
Cuisine: American
Ingredients: 1 kilogram zucchini medium size; 500 grams eggplant small size; 300 grams minced meat; 1 1/2 cup Egyptian rice; 1 tbs margarine; 1 1/2 tsp salt; 1/2 tsp spices(7spices); 1 liter crushed tomatos; 1 tsp salt; 1/2 tsp spices (7spices); 4 cups water

Tripolitan Cuisine @cook_16360859

Tripoli

🍆🍆😋

Tripolitan Cuisine @cook_16360859

Tripoli

🍆🍆😋

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Ingredients

1 kilogramzucchini medium size
500 gramseggplant small size
Filling
300 gramsminced meat
1 1/2 cupEgyptian rice
1 tbsmargarine
1 1/2 tspsalt
1/2 tspspices(7spices)
Sauce
1 litercrushed tomatos
1 tspsalt
1/2 tspspices (7spices)
4 cupswater

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Steps

1

Cut off the zucchini stalks, then slice off the dried tips at bothends
2

Cut off the eggplant stalks
3

Carrefully hollow out the zucchini and eggplant
4

From the stalk end using the manakra tool, keep hollowing until you have a generous cavity
5

Wash the zucchini and eggplant
6

Wash and rince the egyptian rice, soak in water for 30 minutes, drain, then add the minced meat, salt, 7 spices and mix all together very well
7

Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity
8

Sauce preparation:
‏in a pot, pour the crushed tomato with water, cook until it comes to a boil, then add salt, 7 spices, zucchini and eggplants
9

Cover the pot, leave aside till it boils again
10

Take off the cover and cook on medium heat till its well done
11

Estimated time is 15 to 30 minutes
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Note:
‏Eggplant may be fully cooked before zucchini.
‏Check eggplant every once in a while, when well done, remove it from the pot and leave the zucchini untill it is well cooked.
13

Served hot
14

Made by: Fatima Adra