Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

Name: Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 10 baby eggplants; 298 grams beef, ground finely; 118 milliliters fresh parsley, chopped; 79 milliliters freshly squeezed lemon juice; 355 milliliters long grain rice; 3 Tbsps oil; 2 onions, sliced thinly; 10 servings Salt and freshly ground black pepper; 2 tomatoes, sliced; 1 teaspoons turmeric; 118 milliliters Freshly squeezed pomegranate juice or pomegranate concentrate diluted in water, enough to cover the contents; 15 zucchini

Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce might be just the side dish you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 16g of protein, 12g of fat, and a total of 395 calories. Head to the store and pick up lemon juice, baby eggplants, salt and pepper, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Cut off the stalks of the zucchini and scoop out the flesh using a corer.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Eggplant

Melon

Equipment you will use

Melon Baller

Mix the ingredients for the stuffing. Stuff the vegetables to three-quarters their capacity and fry until golden.

Ingredients you will need

Vegetable

Stuffing

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.

Ingredients you will need

Pomegranate Juice

Salt And Pepper

Tomato Slices

Lemon Juice

Pomegranate

Vegetable

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Sauce