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.
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.
Toss tomatoes, zucchini, onion, and garlic together in a bowl.
You can cook Stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook that.
Ingredients of Stuffed zucchini and eggplant in tomato sauce
- It's 1 kilogram of zucchini medium size.
- You need 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.
- Prepare 1 tbs of margarine.
- You need 1 1/2 tsp of salt.
- Prepare 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.
Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Reviews for: Photos of Roasted Baby Eggplant, Tomato, and Zucchini. Eggplant and Zucchini in Tomato-Garlic Sauce. Turkey Gravy Cranberry Sauce Sweet Potatoes Stuffing Potatoes Green Beans Side Dishes & Salads Pie View All.
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.
It's a tian, and they've been making it in Provence for generations. This version features thinly sliced zucchini, summer squash, and eggplant, along with a simple tomato sauce. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. I had some cubed and roasted eggplant in the freezer that I wanted to use. I didn't use zucchini because I didn't have any - so I layered the eggplant with tomato slices with Panko mixture.
