Stuffed Zuchinni And Eggplant In A Tomato Garlic Mint Broth

Stuffed Zuchinni And Eggplant In A Tomato Garlic Mint Broth Ingredients

20 zuchinnis small size cored8 eggplants the thin small ones cored1 bottle pasatta1 can crushed tomatoghee3 cups of medium grain rice250 gms mince meat5 cloves crushed garlic2 tsp dried mint1 tbs lemon juicesaltpepper

Method

Cut the bottom and tops of the zuchinni and core. Do the same to the eggplants. Wash and set aside.in a pan cook mince meat until juice from the meat is evaporatedadd to washed rice along side 1 tbs ghee 1 tsp salt and 1⁄2 tsp of 7 spice. Mix and set aside.stuff zuchinnis and eggplant 3 quarters of the way you don’t want to over stuff them as they’ll come out in the broth and the zuchinnis will explode.In a large pot add crushed tomato can and blitz it with a soup blender and then add pasatta. Add 2 tsp salt or to taste a sprinkle of black pepper and mix on medium heat until boiling.in a little saucepan add 1 tbs ghee and fry off garlic and dried mint and add it to the tomato broth.Now add zuchinnis and eggplant and lemon to the broth and boil for 1⁄2 hour or 40 minutes until they’re cooked through. The lemon stops them from exploding.Serve next to chilli or yoghurt with fresh lebanese bread or just on their own so yummy and comforting. A warm meal for a rainy day