Mahshi Kousa wa BetinganStuffed Zucchini and Eggplant
Tender zucchini and eggplant are hollowed out and loosely filled with seasoned rice, tomato, and fresh herbs, then gently simmered in a light tomato broth. The result is soft, fragrant, and ideal for a family-style meal.
Prep
40m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 600gZucchini (cored)
- 600gEggplant (cored)
Filling
- 220gWhite Rice (rinsed)
- 150gOnion (finely chopped)
- 15gGarlic (finely chopped)
- 250gTomato (finely chopped)
- 25gFresh Parsley (finely chopped)
- 15gFresh Dill (finely chopped)
- 10gFresh Mint (finely chopped)
- 5gCumin Powder
- 45mlVegetable Oil
- 10gSalt
- 3gBlack Pepper
Sauce
- 45gTomato Paste
- 900mlWater
- 4gSalt
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Check that the zucchini and eggplant are hollowed out but still sturdy enough to hold the filling.
- 02
Combine the white rice, onion, garlic, tomato, fresh parsley, fresh dill, fresh mint, cumin powder, vegetable oil, salt, and black pepper in a bowl.
- 03
Fill the zucchini and eggplant loosely with the rice mixture, leaving a little room for the rice to expand as it cooks.
- 04
Whisk the tomato paste into the water and season with the salt and black pepper.
- 05
Arrange the stuffed vegetables snugly in a pot, pour the sauce around them, cover, and simmer gently until the white rice is tender and the zucchini and eggplant are very soft.
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