Stuffed Eggplants And Zucchini In A Rich Tomato Sauce Baatingan W Kusaa Bil Banadoura Recipes

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STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)



Stuffed Eggplants and Zucchini in a Rich Tomato Sauce (Baatingan w Kusaa Bil Banadoura) image

Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.

Provided by Sami Tamimi

Categories     Eggplant     Rice     Tomato     Lamb     Ground Lamb     Mint     Parsley     Garlic     Coriander     Dill     Yogurt

Yield Serves 6 as a main, or twelve as a side

Number Of Ingredients 35

Sauce:
2½ tbsp olive oil
2 onions, finely diced (2½ cups/350g)
4 cups/1kg tomato puree
12¼ oz/350g ripe tomatoes (2 large), coarsely grated
3¼ cups/750ml chicken stock or water
1 tbsp sugar
Salt and black pepper
Stuffing:
¾ cup plus 2 tbsp/175g Egyptian rice or arborio rice (see note below)
9 oz/250g ground lamb
¼ cup/60ml olive oil
½ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cumin
About 3 green onions, finely sliced (⅓ cup/35g)
¾ cup/15g mint leaves, roughly chopped
¾ cup/15g parsley leaves, roughly chopped
1 cup/20g dill, roughly chopped
1 red chile, seeded and finely diced (1 tbsp/10g)
1 lemon: finely grate the zest to get 1 tsp
3 tbsp water
1½ lb/700g eggplants (between 3 and 6, depending on size)
1½ lb/700g zucchini (between 3 and 6, depending on size)
Coriander adha:
7 tbsp/100ml olive oil
6 garlic cloves, finely chopped
1 tbsp coriander seeds, lightly crushed in a mortar and pestle
1 red chile, seeded and finely diced (1 tbsp/10g)
To serve:
¼ cup/5g parsley leaves, roughly chopped
¼ cup/5g mint leaves, roughly torn
¼ cup/5g dill leaves
1 green onion, thinly sliced (2 tbsp/10g)
1 cup/250g Greek yogurt

Steps:

  • To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
  • To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
  • Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
  • Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
  • Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
  • Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
  • To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
  • When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.

MOM'S STUFFED EGGPLANT



Mom's Stuffed Eggplant image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Steps:

  • Preheat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
  • Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

VEGGIE-STUFFED EGGPLANT



Veggie-Stuffed Eggplant image

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

Steps:

  • Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

STUFFED ZUCCHINI IN TOMATO SAUCE OR KOUSA



Stuffed Zucchini in Tomato Sauce or Kousa image

This recipe is from the middle eastern cookbook by Tes Mallos. My husband is Palestinian and I have been making this for guests for quite a while, even my kids love it! This is the best recipe I have tried for zucchini or "kousa". It does take time and you will need a zucchini corer (mine was a gift from MIL). If you use an apple corer you will have to cut the zucchini into smaller segments. But this is a really wonderful dish, you could also substitute some of the zucchini for small eggplant, as this is traditionally cooked all together with both, but I like zucchini best.

Provided by loverania

Categories     Vegetable

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 19

2 lbs zucchini, even sized
1 medium onion, finely chopped
1 tablespoon oil or 1 tablespoon plain butter
1 tablespoon pine nuts (optional)
8 ounces ground beef (if you have an hallal butcher near you ask for Iraqi kabab ( it's a flavorful mixture of both) or 8 ounces lamb (if you have an hallal butcher near you ask for Iraqi kabab ( it's a flavorful mixture of both)
1/4 cup short-grain rice
1 tablespoon chopped parsley
1/2 teaspoon ground allspice
salt
pepper
1 large chopped onion
1/2 cup clarified butter or 1/2 cup regular butter
2 garlic cloves, finely chopped
1 cup peeled tomatoes, chopped (or one can chopped pealed tomato)
1/4 cup tomato paste (I use 1/2 cup for a richer sauce but DH says this is not the "proper" way)
1 cup water
1/2 teaspoon cinnamon (don't leave this out! MIL says anything with tomato should have a pinch of cinnamon)
salt
water

Steps:

  • Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
  • Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
  • Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water).
  • Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
  • Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste.
  • Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the "proper" way to do it but if they burn then only the one end is ruined).
  • Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.
  • Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
  • Serve hot or warm with sauce and Arabic pita bread for dipping.

Nutrition Facts : Calories 483.2, Fat 35, SaturatedFat 19.9, Cholesterol 106.7, Sodium 199.1, Carbohydrate 29.9, Fiber 5.3, Sugar 9.9, Protein 16.1

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE



Stuffed Zucchini With Fresh Tomato Sauce image

This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then. Recently, when I misplaced the recipe, I was unable to find it online. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it.

Provided by Catherine Rome

Categories     Pork

Time 50m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 18

3 zucchini, about 1 1/2 pounds
2 tablespoons olive oil
1/4 cup finely chopped onion
1 garlic clove, finely minced
6 tablespoons finely chopped green peppers
1 teaspoon dried oregano
1/2 lb ground pork
1/4 cup pine nuts
1 egg
6 tablespoons fine fresh breadcrumbs
2 tablespoons grated parmesan cheese, sauce
2 cups tomatoes, cored, seeded and but into one-inch cubes
2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/3 cup dry white wine
3 fresh basil leaves or 1 teaspoon dried basil
salt and pepper

Steps:

  • Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
  • Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
  • In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
  • Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
  • When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
  • Fresh Tomato Sauce:.
  • Prepare the tomatoes and set them aside.
  • Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
  • Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

Nutrition Facts : Calories 314.8, Fat 22, SaturatedFat 7, Cholesterol 82.5, Sodium 152.7, Carbohydrate 13.6, Fiber 2.7, Sugar 4.9, Protein 15.1

MAMA CHIARELLO'S STUFFED EGGPLANT



Mama Chiarello's Stuffed Eggplant image

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra-virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
½ pound ground beef
1 onion, diced small
1 red bell pepper, diced small
3 cloves garlic, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves
1 ¼ cups grated Pecorino Romano cheese
½ cup Progresso® plain Panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

  • Heat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
  • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g

TOMATO STUFFED ZUCCHINI



Tomato Stuffed Zucchini image

"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 6

1 medium zucchini
1 plum tomato, diced
1/3 cup shredded Monterey Jack or Mexican cheese blend
3/4 teaspoon minced fresh parsley
Dash each salt, garlic powder, dried oregano and pepper
1-1/2 teaspoons grated Parmesan cheese

Steps:

  • Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

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THIS STUFFED EGGPLANT WITH TOMATO, ONION AND CHEESE IS FIT FOR YOUR ...
2019-09-22 Step 3. In a deep skillet over medium heat, warm the 1/4 cup oil until shimmering. Add the onions and the remaining ½ teaspoon salt …
From washingtonpost.com


ROASTED EGGPLANT, TOMATO AND ZUCCHINI PASTA - SAVORING ITALY
2019-07-12 1 cup roughly chopped fresh basil. Instructions. Heat oven to 425 degrees. Spread out the cubed pieces of eggplant, zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Toss with 1/4 cup of the olive oil, fresh rosemary, and season well with salt.
From savoringitaly.com


GROUND BEEF EGGPLANT ZUCCHINI RECIPES | DEPORECIPE.CO
2022-04-26 Ground Beef Eggplant Zucchini Recipes. Eggplant ground beef skillet recipe low carb yum y eggplant and zucchini stir fry with plant based meat recipe food wine eggplant ground beef skillet recipe low carb yum easy and budget friendly eggplant beef casserole
From deporecipe.co


SIMPLE EGGPLANT AND ZUCCHINI SAUCE - GATHERED NUTRITION
2020-02-25 Head a large deep skillet over medium heat. Add the olive oil, then stir in the onion and garlic and cook for 30 seconds. Stir in the eggplant and zucchini. Cook for 5 minutes, stirring occasionally. Reduce heat and stir in the tomatoes and their juice, vegetable broth, seasonings, and chickpeas (optional). Allow to simmer for 25 minutes, or ...
From gatherednutrition.com


23 MEDITERRANEAN IDEAS IN 2022 | RECIPES, MEDITERRANEAN RECIPES ...
See more ideas about recipes, mediterranean recipes, cooking recipes. Jan 9, 2022 - Explore Bobbie Rogers's board "Mediterranean" on Pinterest. See more ideas about recipes, mediterranean recipes, cooking recipes. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device …
From pinterest.com.au


EGGPLANT OR ZUCCHINI IN TOMATO SAUCE | RECIPE - KOSHER.COM
Prepare the Eggplant or Zucchini in Tomato Sauce. Peel and slice eggplant into 3/4 inch slices. Coat each slice with flour, dip into egg. Roll each slice in bread crumbs. Fry in oil until golden brown. In six-quart pot, bring ingredients for sauce to a boil. Add fried eggplant. Simmer over low heat for 20–30 minutes.
From kosher.com


470 FOOD IDEAS IN 2021 | FOOD, RECIPES, COOKING RECIPES
Sep 19, 2021 - Explore Kim Howard's board "Food" on Pinterest. See more ideas about food, recipes, cooking recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Food. B. Collection by . Kim Howard. 482 Pins · 49 …
From pinterest.ca


MIDDLE EASTERN STUFFED ZUCCHINI | THE MEDITERRANEAN DISH
2016-07-11 Here is the step-by-step tutorial for Middle Eastern Stuffed Zucchini. In a large bowl, combine the stuffing ingredients of rice, ground beef, fresh parsley, dill, diced tomatoes, water, olive oil and spices. Mix by hand to combine. Now, remove the tops of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing.
From themediterraneandish.com


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