Cook The Book: Stuffed Baby Eggplants And Zucchini

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions