Stuffed Zucchini & Eggplant

Name: Stuffed Zucchini & Eggplant
Cuisine: British
Ingredients: 2 kg Zucchini; 1/2 kg eggplant; 2 1/2 cup short \ round grain rice (washed & drained); 250 g. Minced meat; 1 onion finely chopped; 12 garlic cloves minced; 1 liter tomato sauce(juice); 2 tbsp dry mints; to taste Salt; 1/2 tbsp 7 spices; Lemon juice; 1 tbsp vegetable oil

Dano Hamadeh @Dano_79

Austria

So delicious , filled with rice and minced meat , cooked in tomato sauce
#mycookbook

Dano Hamadeh @Dano_79

Austria

So delicious , filled with rice and minced meat , cooked in tomato sauce
#mycookbook

Saved

Ingredients

2 kgZucchini
1/2 kgeggplant
2 1/2 cupshort \ round grain rice (washed & drained)
250 g.Minced meat
1onion finely chopped
12garlic cloves minced
1 litertomato sauce(juice)
2 tbspdry mints
to tasteSalt
1/2 tbsp7 spices
Lemon juice
1 tbspvegetable oil

Saved

Steps

1

Filling preparation : in a bowl add rice,meat, chopped onion, 1 tsp dry mints, 1 tbsp lemon juice, salt, 7 spices, oil, 1tsp tomato paste, mix very well untill all ingredients, homogeniz,
2

Wash Zucchini, trim top of zucchini and the end. Hollow zucchini, untill it is medium thick or more thin as desired
3

Wash eggplant, trim the top, hollow completely untill it is so thin, soak every fineshed eggplant in salted water
4

Zucchini & eggplant are ready now, start filling zucchini with rice meat mixture, don't fill it to the top just ¾ of it.
5

Remove every eggplant from water, drain and then fill with rice meat mixture, to the top, roll the eggplant with two fingers and remove extra filling
6

In a large deep pot, line up Zucchini & egg plant, add tomato sauce to almost cover them, add salt, 1 tsp dry mints, and minced garlic, cover the pot
7

Pot on medium high heat, bring to a boil,and leave on low heat for about one hour, or untill well done
8

Before turning off fire in 5 minutes add lemon juice (to taste)
9

Remove from heat, pour the sauce in sauce bowl, and zucchini and Eggplant in serving dish
10

Serve hot with its sauce