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Stuffed zucchini and eggplant in tomato sauce
Stuffed zucchini and eggplant in tomato sauce

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To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to stuffed zucchini and eggplant in tomato sauce recipe. You can have stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to prepare Stuffed zucchini and eggplant in tomato sauce:
  1. Get 1 kilogram zucchini medium size
  2. Provide 500 grams eggplant small size
  3. You need Filling
  4. You need 300 grams minced meat
  5. Use 1 1/2 cup Egyptian rice
  6. Use 1 tbs margarine
  7. Provide 1 1/2 tsp salt
  8. Prepare 1/2 tsp spices(7spices)
  9. Take Sauce
  10. You need 1 liter crushed tomatos
  11. Prepare 1 tsp salt
  12. Get 1/2 tsp spices (7spices)
  13. Provide 4 cups water
Instructions to make Stuffed zucchini and eggplant in tomato sauce:
  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
  12. 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

Zucchini And Eggplants Cream With Saffron. Here the eggplant is cooked with mushrooms, bell peppers, onions and garlic and flavored with vinegar, chives, tomato sauce, red wine, oregano, salt and pepper to make a gourmet sauce. For the tomato sauce, peel remaining onion and garlic, finely chop and cook until translucent in the olive oil. Add peeled tomatoes (including juice) and tomato paste and puree everything with an immersion blender. Add the bay leaf and sugar and season with salt and pepper.

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