Stuffed zucchini and eggplant in tomato sauce - Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way). Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt.
There actually isn’t a extra versatile ingredient to always have readily available in the refrigerator than eggs. Eggs help us begin our days off proper and provides our baked goods moisture and structure. They’re also cheap, filled with protein, and a lifesaver at dinner when you'll want to throw a quick meal together. Here's Quick and Easy Stuffed zucchini and eggplant in tomato sauce Recipe.
Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices.
Koosa (Stuffed Zucchini) is light green and smaller in size.
It honestly took me a while to find them locally, since my The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a light tomato based sauce.
You can cook Stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps.
Stuffed zucchini and eggplant in tomato sauce Ingredients
- You need 1 kilogram of zucchini medium size.
- Prepare 500 grams of eggplant small size.
- You need of Filling.
- You need 300 grams of minced meat.
- You need 1 1/2 cup of Egyptian rice.
- You need 1 tbs of margarine.
- You need 1 1/2 tsp of salt.
- You need 1/2 tsp of spices(7spices).
- You need of Sauce.
- Prepare 1 liter of crushed tomatos.
- You need 1 tsp of salt.
- Prepare 1/2 tsp of spices (7spices).
- You need 4 cups of water.
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. They are nutrient dense and high.
Stuffed zucchini and eggplant in tomato sauce instructions
- Cut off the zucchini stalks, then slice off the dried tips at bothends.
- Cut off the eggplant stalks.
- Carrefully hollow out the zucchini and eggplant.
- From the stalk end using the manakra tool, keep hollowing until you have a generous cavity.
- Wash the zucchini and eggplant.
- 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.
- Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity.
- 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.
- Cover the pot, leave aside till it boils again.
- Take off the cover and cook on medium heat till its well done.
- Estimated time is 15 to 30 minutes.
- 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..
- Served hot.
- Made by: Fatima Adra.
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Recipe: Perfect Stuffed zucchini and eggplant in tomato sauce - Prepare the Eggplant or Zucchini in Tomato Sauce. Coat each slice with flour, dip into egg. In six-quart pot, bring ingredients for sauce to a boil. This version features thinly sliced zucchini, summer squash, and eggplant, along with a simple tomato sauce. Blend to smooth puree with a hand blender or in a countertop.
I believe you can make great and tasty Stuffed zucchini and eggplant in tomato sauce recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!
