Saturday,16 December, 2017
Current issue | Issue 1364, (12 - 18 October 2017)
Saturday,16 December, 2017
Issue 1364, (12 - 18 October 2017)

Ahram Weekly

Stuffed aubergine and zucchini

Stuffed aubergine and zucchini
Stuffed aubergine and zucchini

Serves 8-10

Ingredients:

1 kg of each:  white and black, long stuffing aubergine, zucchini (all 3 kinds cored)

750 gm beef mince

2 cups rice

1 bunch of each:  parsley, dill, coriander; washed and strained (leaves only, finely chopped)

4-5 of each:  firm tomato and green capsicum (cored; tomato core kept aside)

2 large tomatoes, extra (sliced)

1 or 2 ripe red tomatoes, halved (flesh grated, skin discarded)

1 large onion (finely chopped)

1 large onion (sliced)

2 tbsp olive oil

1 cup fresh tomato juice

2 chicken bouillons cubes 

50 gm butter + 1 tbsp corn oil

Salt + pepper + 7 spices + cumin + dried mint

 

Method:

Rinse and strain cored vegetables.  Keep aside.  In a large bowl, combine washed and strained rice, beef mince, finely chopped onion, grated tomato, green leaves, seasoning and olive oil.  Mix well to incorporate all ingredients.  Start stuffing aubergine and zucchini; without pushing hard or tapping vegetables upon working surface, in order to press filling down.  Stuff only up to three quarters of space; allowing the remaining empty quarter for the filling to impregnate and rise up easily; during the cooking process.  After stuffing them all, some filling will remain.  Start stuffing cored tomato and capsicum with the remaining filling.  In a large, wide cooking pan; arrange tomato slices to cover base.  Arrange onion slices on top then layer the stuffed vegetables upright; leaning all around the inside sides of the cooking pan.  Distribute stuffed tomato and capsicum along with the rest of stuffed vegetables.  Add butter and corn oil to a small saucepan; over medium heat.  When butter melts; add tomato sauce, core and two cubes.  Dissolve cubes and bring contents to a boil.  Pour over the stuffed vegetables.  Cover cooking pan.  Place over medium heat.  Bring to a boil and cook for 35-40 minutes.  Remove away from heat.  Allow to rest and settle for a while then serve. 

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