Vegetarian stuffed zucchini, eggplants

Name: Vegetarian stuffed zucchini, eggplants
Yield: 5 servings
Ingredients: 1 cup rice (3/4 American, 1/4 Egyptian); 1 tsp cinnamon; 1 tsp salt; 1/2 tsp sweet pepper; 1 medium sized onion diced; 6 cloves garlic diced; 3 cloves garlic minced; 1 big ripe tomato diced; 1 tbsp tomato paste; 1 tsp dried mint; 10 zucchinis (bought ready for stuffing); 10 eggplants (bought ready for stuffing); 5 squash (bought ready for stuffing); 1 lemon

Dinosaadeh @cook_dino

Beirut, Lebanon

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Ingredients

1.5 hour

5 servings

1 cup rice (3/4 American, 1/4 Egyptian)
1 tsp cinnamon
1 tsp salt
1/2 tsp sweet pepper
1 medium sized onion diced
6 cloves garlic diced
3 cloves garlic minced
1 big ripe tomato diced
1 tbsp tomato paste
1 tsp dried mint
10 zucchinis (bought ready for stuffing)
10 eggplants (bought ready for stuffing)
5 squash (bought ready for stuffing)
1 lemon

Cooking Instructions

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.