Easiest Way to Make Tasty Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. Looking for recipes from world-class chefs that will impress family, friends or guests? The Inspired Home is the choice for all your recipe needs. Cube pulp; set shells and pulp aside.

Here are some examples: dips (baba ganoush and chickpea and eggplant dip with dill pesto) comforting casseroles (vegan eggplant parmesan zucchini casserole and eggplant potato casserole) pasta recipes (eggplant bolognese pasta and eggplant meatballs with spaghetti) The Best Vegan Stuffed Eggplant Recipes on Yummly Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon one quarter of the vegetable mixture into each shell. Core out the center of the eggplants and zucchinis and reuse the inner flesh for another recipe such as baba ghanough or zucchini bread. You can cook 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. It's 1/2 tsp of sweet pepper.
5. It's 1 of medium sized onion diced.
6. You need 6 cloves of garlic diced.
7. Prepare 3 cloves of garlic minced.
8. It's 1 of big ripe tomato diced.
9. It's 1 tbsp of tomato paste.
10. You need 1 tsp of dried mint.
11. You need 10 of zucchinis (bought ready for stuffing).
12. Prepare 10 of eggplants (bought ready for stuffing).
13. Prepare 5 of squash (bought ready for stuffing).
14. Prepare 1 of lemon.

Combine all ingredients for the stuffing. Fill each vegetable halfway with the stuffing, as it will increase in size as it cooks. The Best Baked Stuffed Eggplant Vegetarian Recipes on Yummly Stuffed Eggplant (lebanese Batinjan Mahshi), Israeli Cous Cous Stuffed Eggplant vegan, Imam Bayildi (stuffed Eggplant).

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..

Eggplant Spaghetti Sandwiches - The Petite Cook (pictured). Sicilian Pasta alla Norma - The Petite Cook. Eggplant Parmesan Lasagna - Woman's Day. Eggplant Shakshuka - At The Immigrant's Table. Farro with Grilled Eggplant, Tomatoes and Mozzarella - Cooking Chat Food.

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