Recipe: Perfect Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. In a pot, put some oil and add the tomato sauce. Stir around till it turns orange-like Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint Remove from the heat and start placing the stuffed vegetables. Koosa Mahshi literally translates to stuffed zucchini.

Vegetarian stuffed zucchini, eggplants Little to no oil or butter is used in this recipe. Vegetarian stuffed zucchini, eggplants step by step. The stuffing: Dice the onions, the garlic and mix it with the rice, cinnamon, sweet pepper and salt. You can have Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegetarian stuffed zucchini, eggplants

  1. It's 1 cup of rice (3/4 American, 1/4 Egyptian).
  2. Prepare 1 tsp of cinnamon.
  3. Prepare 1 tsp of salt.
  4. Prepare 1/2 tsp of sweet pepper.
  5. Prepare 1 of medium sized onion diced.
  6. Prepare 6 cloves of garlic diced.
  7. Prepare 3 cloves of garlic minced.
  8. Prepare 1 of big ripe tomato diced.
  9. It's 1 tbsp of tomato paste.
  10. It's 1 tsp of dried mint.
  11. You need 10 of zucchinis (bought ready for stuffing).
  12. You need 10 of eggplants (bought ready for stuffing).
  13. You need 5 of squash (bought ready for stuffing).
  14. Prepare 1 of lemon.

You can add a tablespoon of cooking oil. Wash all vegetables, cut the tops off the zucchini and scoop out the center of the squash. Take care not to cut through the outer skin of the zucchini. You can use a melon baller to scoop out the zucchini, but a small spoon will also work.

Vegetarian stuffed zucchini, eggplants step by step

  1. Wash the rice and soak it for 30 minutes.
  2. The stuffing: Dice the onions, the garlic and mix it with the rice, cinnamon, sweet pepper and salt. You can add a tablespoon of cooking oil..
  3. Stuff the vegetables but keep 1/4 empty.
  4. In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like.
  5. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.
  6. Remove from the heat and start placing the stuffed vegetables..
  7. Fill with water until the vegetables are under 1cm of water..
  8. Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes..

Roughly chop the scooped zucchini flesh for the filling. Wash the zucchinis, peppers, and eggplants and cut off the tops. Core out the center of the eggplants and zucchinis and reuse the inner flesh for another recipe such as baba ghanough or zucchini bread. Combine all ingredients for the stuffing. Fill each vegetable halfway with the stuffing, as it will increase in size as it cooks.

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