Shexmaxshi Stuffed Zucchini and Eggplant

Indulge in a delightful Middle Eastern-inspired dish with Shexmaxshi Stuffed Zucchini and Eggplant. This flavorful recipe showcases zucchini and eggplant filled with a spiced ground beef mixture, cooked in a rich tomato sauce, and served over perfectly cooked white rice. It’s a comforting and satisfying meal perfect for family gatherings or a cozy dinner.

Ingredients

For the Stuffed Vegetables:
🥒 2 medium zucchini
🍆 2 medium eggplants
🥩 500g ground beef
🧅 1 large onion, finely chopped
🌿 1 cup fresh parsley, finely chopped
🧄 3 cloves garlic, minced
🌶️ 1 teaspoon allspice
🍛 1 teaspoon curry powder
🌶️ 1/2 teaspoon cayenne pepper
🌶️ 1 teaspoon black pepper
🐔 1 teaspoon chicken bouillon powder
🧂 Salt to taste
🥄 2 tablespoons olive oil (for frying)

For the Tomato Sauce:
🍅 2 tablespoons tomato paste
🧂 Salt and pepper to taste
🐔 1/2 teaspoon chicken bouillon powder
💧 1 cup water

For the White Rice:
🍚 1 cup white rice
🧈 1 tablespoon butter
🥄 2 tablespoons vermicelli (optional)
🧂 Salt to taste
💧 2 cups water

Instructions

1- Prepare the Vegetables:

• Cut off the ends of the zucchini and eggplant. Hollow out the centers, saving the tops for later.

2- Make the Filling:

• In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
• Add garlic, onion, and parsley, cooking until the onion is translucent.
• Mix in allspice, curry powder, cayenne pepper, black pepper, chicken bouillon, and salt. Adjust seasoning to taste.

3- Stuff and Fry the Vegetables:

• Fill the hollowed vegetables with the cooked beef mixture, packing lightly.
• Secure the tops to the stuffed vegetables to keep the filling in place.
• Heat olive oil in a pan and lightly fry the stuffed vegetables until golden brown. Transfer to an oven-safe dish.

4- Prepare the Tomato Sauce:

• In a bowl, mix tomato paste, water, salt, pepper, and chicken bouillon. Pour the sauce over the stuffed vegetables.

5- Bake:

• Preheat the oven to 400°F (200°C). Bake the stuffed vegetables for 15 to 20 minutes, until cooked through and tender.

6- Cook the Rice:

• Rinse and soak white rice for 20 minutes. Drain.
• In a pot, heat butter over medium heat. Fry the vermicelli until golden (if using).
• Add rice and water, season with salt, and bring to a boil.
• Lower heat, cover, and simmer for 15 minutes or until rice is cooked.

7- Serve:

• Serve the stuffed zucchini and eggplant over the prepared rice. Enjoy!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories per Serving: ~350
Protein per Serving: 20g
Fats per Serving: 15g
Carbohydrates per Serving: 30g
Equipment: Skillet, oven-safe dish, medium pot

Cooking Tips:

• Ensure vegetables are not overfilled to prevent splitting during cooking.
• Adjust spice levels to your preference.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Shexmaxshi Stuffed Zucchini and Eggplant