stuffed zucchini & eggplant

Posted July 23, 2020
Serves: 8
Time: 45 mins

It’s time to go back to our healthy authentic roots once again, as Sousou grants us the easiest way to prepare the stuffed zucchinis and eggplants. Little hint? Kids love it!


1 kg small zucchini

1 kg small eggplants

4 sweet red peppers

3 small tomatoes


400 g minced meat

2 medium onions, diced

1 ½ cup egyptian rice

2 tomatoes, diced

1 tablespoon  black pepper

2 tablespoons lemon juice

salt to taste

1 tablespoon tomato paste

How to Cook:

To prepare the filling, fry the onions with oil until they change color. Then, add the meat and stir until the water evaporates. Take the pot off the stove and add the rice, tomatoes, black pepper and salt. Then, add the lemon juice.

Empty the core of zucchini, eggplants, tomatoes and sweet pepper.

Fill them with the meat mixture. Place them in a cooking pan and cover with water. Then, add the tomato paste.

Put on the stove and when it starts boiling, reduce the heat and let it simmer for 20 to 25 minutes.

Prick with a fork to see if they are done.

This website uses cookies in order to provide you with the best possible experience and to monitor and improve the performance of the site. In the privacy policy we explain what cookies are and which types of cookies this website uses. By continuing to use this site, you are agreeing to the use of cookies, unless you have disabled them.