Cook The Book: Stuffed Baby Eggplants And Zucchini In Pomegranate Sauce Recipe

Name: Cook The Book: Stuffed Baby Eggplants And Zucchini In Pomegranate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 zucchini; 10 baby eggplants; Oil for frying; 2 onions, sliced thinly; 2 tomatoes, sliced; 1 1/2 cups long grain rice; 10 1/2 ounces beef, ground finely; 3 tablespoons oil; 1/2 cup fresh parsley, chopped; Salt and freshly ground black pepper; 1/2 teaspoon turmeric; Freshly squeezed pomegranate juice or 1/2 cup pomegranate concentrate diluted in water, enough to cover the contents; 1/3-1/2 cup freshly squeezed lemon juice; Salt and freshly ground black pepper

Servings: persons

15 zucchini
10 baby eggplants
Oil for frying
2 onions, sliced thinly
2 tomatoes, sliced
1 1/2 cups long grain rice
10 1/2 ounces beef, ground finely
3 tablespoons oil
1/2 cup fresh parsley, chopped
Salt and freshly ground black pepper
1/2 teaspoon turmeric
Freshly squeezed pomegranate juice or 1/2 cup pomegranate concentrate diluted in water, enough to cover the contents
1/3-1/2 cup freshly squeezed lemon juice
Salt and freshly ground black pepper

1
Cut off the stalks of the zucchini and scoop out the flesh using a corer.
2
Cut off the stalks of the eggplants, but leave the green leaves untouched-they will keep the eggplant from falling apart while the flesh is being removed. Scoop out the flesh using a melon baller or a tablespoon, and only then take off the green leaves.
3
Mix the ingredients for the stuffing. Stuff the vegetables to three-quarters their capacity and fry until golden.
4
Line a wide, flat saucepan with the onion and tomato slices. Arrange the stuffed vegetables on top and pour 1/4 cup oil into the pan. Season with salt and pepper, cover the contents with the freshly squeezed pomegranate juice (or the diluted pomegranate concentrate), and add the lemon juice.
5
Bring to a boil and cook covered over the lowest heat for about 5 hours, until the contents are dark brown and there is a small amount of thick sauce remaining on the bottom of the saucepan.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 zucchini, 10 baby eggplants, Oil for frying, 2 onions, sliced thinly, and more.

Yes, Cook The Book: Stuffed Baby Eggplants And Zucchini In Pomegranate Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Stuffed Baby Eggplants And Zucchini In Pomegranate Sauce

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