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Sify Home > Food > Nonvegrecipes > International cuisine > Lebanese > Stuffed Batinjan and Kousa in Oil
Stuffed Batinjan and Kousa in Oil
Method
- Make a hole in the baby marrow or zachhini and eggplant, then wash thoroughly and dry.
- Thoroughly mix the ingredients of the stuffing in a bowl, season with a little oil and half of the spices.
- Stuff the marrow and eggplant with this mixture and set aside.
- Prepare the casserole or ovenproof dish.
- Place the sliced tomatoes at the bottom of the pot.
- Layer the stuffed marrow and eggplant on top of the tomatoes.
- Season with the remaining half of the spices and oil.
- Season with salt and pepper.
- Pour in enough water or vegetable stock into the pot to cover the stuffed vegetables.
- Then cover them with a plate or something similar that would hold them down lightly to keep them in place.
- so that the stuffing does not run out of the vegetables.
- Put the pot to cook on high until it boils, lower the heat and cook for 50 mins.
- Remove from heat and allow to cool.
Ingredients:
1 kg - oval shapes baby eggplant and baby marrow or zucchini
¼ cup - olive oil
1 tsp - all spice
1 tbsp - salt
500 gms - tomatoes, sliced
2 cups - water or vegetable stock
1 kg - oval shapes baby eggplant and baby marrow or zucchini
¼ cup - olive oil
1 tsp - all spice
1 tbsp - salt
500 gms - tomatoes, sliced
2 cups - water or vegetable stock
For the stuffing:
100 gms - onions, finely chopped
100 gms - tomatoes, finely chopped
1 bunch - parsley, finely chopped
2/3 cups - basmati rice
pepper to taste
salt to taste
RECIPES BY REHANA KHAMBATY
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