Recipe: Appetizing Vegetarian stuffed zucchini, eggplants

Vegetarian stuffed zucchini, eggplants. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. The Best Vegan Eggplant Zucchini Recipes on Yummly Char-baked Tomato, Zucchini And Eggplant, Eggplant, Zucchini And Tomato Bake, Paleo Vegetarian Tacos With Zucchini, Squash & Eggplant.

The recipe is meat-free, plant-based, healthy, low-carb, and easy to make! This vegan stuffed eggplant by Melissa from Cilantro and Citronella is the perfect dish for spring and summer! The roasted eggplant is topped with fresh summer vegetables and a delicious homemade tomato sauce. You can cook Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. You need 1 cup of rice (3/4 American, 1/4 Egyptian).
2. Prepare 1 tsp of cinnamon.
3. You need 1 tsp of salt.
4. It's 1/2 tsp of sweet pepper.
5. Prepare 1 of medium sized onion diced.
6. It's 6 cloves of garlic diced.
7. It's 3 cloves of garlic minced.
8. It's 1 of big ripe tomato diced.
9. Prepare 1 tbsp of tomato paste.
10. Prepare 1 tsp of dried mint.
11. You need 10 of zucchinis (bought ready for stuffing).
12. You need 10 of eggplants (bought ready for stuffing).
13. It's 5 of squash (bought ready for stuffing).
14. You need 1 of lemon.

Vegan Eggplant Shakshuka with Tofu Scramble Eggplants are stuffed with a flavorful tomato mixture and baked in tomato sauce for this Armenian imam bayildi dish.. This is a vegetarian, Greek-style recipe for eggplant rolls filled with mozzarella and tomato and served with bell pepper sauce. Ideal as a starter for a vegetarian dinner party.. Eggplant, zucchini, potatoes and onion are.

Vegetarian stuffed zucchini, eggplants instructions

1. Wash the rice and soak it for 30 minutes.
2. The stuffing: Dice the onions, the garlic and mix it with the rice, cinnamon, sweet pepper and salt. You can add a tablespoon of cooking oil..
3. Stuff the vegetables but keep 1/4 empty.
4. In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like.
5. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.
6. Remove from the heat and start placing the stuffed vegetables..
7. Fill with water until the vegetables are under 1cm of water..
8. Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes..

Eggplant Spaghetti Sandwiches - The Petite Cook (pictured). Sicilian Pasta alla Norma - The Petite Cook. Eggplant Parmesan Lasagna - Woman's Day. Eggplant Shakshuka - At The Immigrant's Table. Farro with Grilled Eggplant, Tomatoes and Mozzarella - Cooking Chat Food.