
Today’s lunch was so delicious that I can still taste it in my mouth π
Are you ready for the weekend?
Ingredients (for around 25 pieces):
β 2 kilos of zucchini.
β 1/2 a kilo of eggplant.
β 250g of ground beef.
β 1 cup of soaked rice.
β 4 tomatos.
β 2 tbsps of tomato paste.
β 1 tsp of salt.
β 1/4 tsp of pepper.
β 1/4 tsp of powder cinnamon.
β 3 cups of water.
β 1 tbsp of salt.
β 200g strained tomatoes (1 small pomi)
Method:
β After coring and deseeding the zucchinis and eggplants, wash them and place them in a drainer face down (so the water drains).
β Soak the rice in water for about 30 minutes (this is very important). Then, mix all the ingredients together with your hands to get the filling.
β Start filling each zucchini and eggplant one at a time all the while making sure that it’s well stuffed (check highlights story for the know-how). Leave some empty space at the top of each stuffed piece.
β Place them in a cooking pan one next to the other and then on top of each other.
β On the side, prepare the sauce by combining the water, strained tomatoes and salt, and pour it over the pan. Leave to boil on high heat for 5 minutes and then on low heat for about 30 mins or more (until they are soft and the rice is well cooked)
NB:
β If you like more concentrated sauce, you can add 1 more box of strained tomatoes, 2 more cups of water and 1 tbsp of salt.
β This dish is best served with lebanese yogurt: Laban.
There you have itπ©βπ³
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