How to Prepare Tasty Stuffed zucchini and eggplant in tomato sauce

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Good Evening every body, at this time you get present recipe Stuffed zucchini and eggplant in tomato sauce with 13 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 14 stages of easy cooking Stuffed zucchini and eggplant in tomato sauce.

Ingredients all Stuffed zucchini and eggplant in tomato sauce

1. Needed 1 kilogram : zucchini medium size.

2. Prepare 500 grams : eggplant small size.

3. Prepare : Filling.

4. Prepare 300 grams : minced meat.

5. Needed 1 1/2 cup : Egyptian rice.

6. Needed 1 tbs : margarine.

7. Needed 1 1/2 tsp : salt.

8. Needed 1/2 tsp : spices(7spices).

9. Needed : Sauce.

10. Needed 1 liter : crushed tomatos.

11. Prepare 1 tsp : salt.

12. Needed 1/2 tsp : spices (7spices).

13. Needed 4 cups : water.

If all ingredients Stuffed zucchini and eggplant in tomato sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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.

1. Cover the pot, leave aside till it boils again.

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

3. Estimated time is 15 to 30 minutes.

4. 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..

1. Served hot.

2. Made by: Fatima Adra.

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