Recipe: Tasty Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. This round includes so many delicious vegan eggplant recipes!

The Best Baked Stuffed Eggplant Vegetarian Recipes on Yummly Stuffed Eggplant (lebanese Batinjan Mahshi), Israeli Cous Cous Stuffed Eggplant vegan, Imam Bayildi (stuffed Eggplant). 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 have Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. Prepare 1 cup of rice (3/4 American, 1/4 Egyptian).
2. Prepare 1 tsp of cinnamon.
3. You need 1 tsp of salt.
4. It's 1/2 tsp of sweet pepper.
5. It's 1 of medium sized onion diced.
6. Prepare 6 cloves of garlic diced.
7. It's 3 cloves of garlic minced.
8. It's 1 of big ripe tomato diced.
9. You need 1 tbsp of tomato paste.
10. It's 1 tsp of dried mint.
11. It's 10 of zucchinis (bought ready for stuffing).
12. You need 10 of eggplants (bought ready for stuffing).
13. You need 5 of squash (bought ready for stuffing).
14. You need 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. Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame. Drain the shells and put them on a baking sheet, skin side down.

Vegetarian stuffed zucchini, eggplants 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..

Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. 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.

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