A family favorite in the middle eastern countries, there are many different versions of this dish. Mine is the one I learnt from my armenian aunties. You might need more or less of the eggplants and zucchinis depending on how you hollow them out.
Ingredients
- 15 small eggplants, cored
- 15 small zucchinis, cored
- 1 big red bell pepper, deseeded
For the filling
- ½ kg meat, finely minced
- 1 small onion, finely chopped
- 4 garlic cloves, crushed
- 4 medium sized ripe tomatoes, chopped with a box grater
- 1 cup Egyptian rice
- ½ cup long grain rice
- 2 heaped tablespoons tomato paste
- 2 teaspoons of dried mint
- Juice of 1/2 lemon
- A glug of extra virgin olive oil; or a tablespoon of margarine or butter
- Salt and pepper to taste
For the sauce
- 3 cups of water
- 2 tablespoons of tomato paste
- Salt and pepper to taste
- 3 garlic cloves, crushed
- Juice of 1 lemon
Method
- In a bowl place all of the filling ingredients. Using your hands, mix all together until very well combined.
- Stuff the veggies ¾ way through and place them cut side up in a deep cooking pot.
- In a separate bowl mix all the ingredients for the sauce together and very gently pour over the stuffed veggies. Sprinkle some more dried mint and turn on the heat on high.
- Cook for 15 mins if using a pressure cooker. If cooking in regular pot, cover about 45 mins or until a fork goes through the veggies easily.
- Serve with yogurt, bread and lots of fresh veggies (green onions, mint etc..)