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The ingredients needed to make Vegetarian stuffed zucchini, eggplants:
- Use 1 cup rice (3/4 American, 1/4 Egyptian)
- Get 1 tsp cinnamon
- Prepare 1 tsp salt
- Prepare 1/2 tsp sweet pepper
- You need 1 medium sized onion diced
- Get 6 cloves garlic diced
- Use 3 cloves garlic minced
- Prepare 1 big ripe tomato diced
- Prepare 1 tbsp tomato paste
- You need 1 tsp dried mint
- Get 10 zucchinis (bought ready for stuffing)
- Prepare 10 eggplants (bought ready for stuffing)
- Take 5 squash (bought ready for stuffing)
- Provide 1 lemon
Instructions to make Vegetarian stuffed zucchini, eggplants:
- Wash the rice and soak it for 30 minutes
- 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.
- Stuff the vegetables but keep 1/4 empty
- 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.
- Fill with water until the vegetables are under 1cm of water.
- Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes.
It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a. Wash the eggplant well–do not peel. Cut each eggplant in half lengthwise. Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. · Stuffed-shells don't have to be a weekend project.
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