Stuffed eggplant and zucchini
Ingredients
- Eggplant: 1 kilo (without pulp / white)
- Zucchini: 1 kilo (without pulp)
- Tomatoes: 7 pcs (large / chopped)
- Onion: 1 piece (large size / chopped)
- Hot pepper: 1 piece (chopped)
- Parsley: a bunch (chopped)
- Green coriander: 1 bunch (chopped)
- Dill: half a bunch (chopped)
- Mint: 2 tablespoons (chopped)
- Rice: two and a half cups (washed and drained)
- Salt, to taste
- Black pepper to taste
- Cumin: a teaspoon
- Garlic powder: a quarter of a teaspoon
- Coffee: a quarter of a teaspoon (plain)
- Chicken broth: 2 cups
- Vegetable oil: 2 tablespoons
How to prepare
- In a saucepan with olive oil, saute the onions until they wilt and turn transparent.
- Add tomatoes to onions with stirring, then flavor the mixture with salt, pepper, garlic powder, cumin, mint and coffee.
- Leave the tomato sauce on the fire until it becomes thick.
- In a medium bowl, mix the rice with parsley, coriander and dill, and stir the ingredients well.
- Add the sauce to the rice, stirring until the ingredients are combined.
- Stuff the eggplant and zucchini with rice, making sure to leave a space of 2 cm between the rice and the top of the eggplant and zucchini.
- Arrange the eggplant in a wide bowl vertically, then the zucchini horizontally over the eggplant, and they can be arranged in two separate bowls.
- Pour chicken broth to cover three quarters of the eggplant.
- Raise the pot over the fire and leave until boiling, the fire has been calmed down and the pot is closed tightly, and the stuffing is left on the fire until the vegetables and rice are cooked from the inside.
- Arrange the eggplant and zucchini in a large serving dish and garnish with parsley.
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