Ingredients
Eggplant1.5 kilogram
Zucchini1.5 kilogram
Ground meat400 gram- Short Grain White Rice3 cup
Ghee3 tablespoon
Tomato Paste5 tablespoon- Chopped Tomatoes4 pieces
Crushed Garlic5 clove
Dried Mint2 teaspoon
Black Pepper2 teaspoon
Salt4 tablespoon
Water10 cup
Steps
- 1
Hollow out the zucchini and eggplant and wash them inside and out to prepare for stuffing.
5 minRequired Tools:
Knife
Cutting Board - 2
Soak the rice for half an hour in warm water, then wash and drain it. Add the meat, tomatoes, a tablespoon of salt, pepper, and ghee. Mix well, and the filling is ready for stuffing.
30 min - 3
Stuff the zucchini and eggplant with the mixture, leaving a small finger's width space for the rice to cook.
10 min - 4
Place the stuffed vegetables in a pot and put a light weight on top. Dissolve the tomato paste in water with 3 tablespoons of salt and pour it over the zucchini and eggplant in the pot.
5 minRequired Tools:
Pot - 5
Place the pot on high heat for one hour, add the crushed garlic and mint, then remove the weight. Cover the pot and reduce the heat for another hour.
60 min - 6
After the zucchini and eggplant are cooked, drain the pot from the remaining broth and remove the stuffed vegetables from the pot, then arrange them on a serving plate.
5 min
Nutrition Facts
Eggplantper 100gZucchiniper 100gGround meatper 100gGheeper 100gTomato Pasteper 100gCrushed Garlicper 100gDried Mintper 100gBlack Pepperper 100gSaltper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.