Mehche Cousa w Batenjen (Stuffed Zucchini and Eggplant)

Stuffed Zucchini & Eggplant

Today’s lunch was so delicious that I can still taste it in my mouth πŸ˜…
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 itπŸ‘©β€πŸ³

#tomatosauce #redsauce #pasta #spaghetti #vegetarianfood #eatmoreplants #easyrecipes #feedfeed #foodgawker #foodblogfeed #foodwinewomen #makesmewhole #wholefoodsdiet #thecookfeed #foodphoto #nourishingfood #foodphotography #healthyfood #thenewhealthy #healthyliving #healthyrecipe #beautifulfood #colorfulfood #eatmoreplants #eatyourcolors

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