Stuffed eggplants and zucchini in rich tomato sauce recipe

Ingredients for Stuffed eggplants and zucchini in a rich tomato sauce (Baatingan w kusaa bil banadoura)

• 37 g olive oil

• 2 onions, finely diced

• 1 kg tomato purée

• 350 g ripe tomatoes, coarsely grated

• 750 ml chicken stock or water

• 15 g sugar

• Salt and black pepper

• 175 g Egyptian rice or arborio rice (see note below)

• 250 g minced lamb

• 60 ml olive oil

• ½ tsp ground cinnamon

• ¾ tsp ground allspice

• ½ tsp ground cumin

• 3 spring onions, finely sliced

• 15 g mint leaves, roughly chopped

• 15 g parsley leaves, roughly chopped

• 20 g dill, roughly chopped

• 1 red chilli, deseeded, finely diced

• 1 lemon: finely grate the zest to get 1 tsp

• 45 ml water

• 700 g aubergines (between 3 and 6, depending on size)

• 700 g courgettes (between 3 and 6, depending on size)

• 100 ml olive oil

• 6 garlic cloves, finely chopped

• 15 g coriander seeds, lightly crushed in a mortar and pestle

• 1 red chilli, deseeded, finely diced

• 5 g parsley leaves, roughly chopped

• 5 g mint leaves, roughly torn

• 5 g dill leaves

• 1 spring onion, thinly sliced

• 250 g Greek yogurt

How to make Stuffed eggplants and zucchini in a rich tomato sauce (Baatingan w kusaa bil banadoura)

1. Prepare the sauce. Heat the oil in a saucepan or large lidded pan (approximately 25 cm wide) over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until they are soft and caramelised. Add the remaining sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for 10 minutes, stirring occasionally, then remove from the heat and set aside.

2. Make the stuffing. While the sauce is cooking, combine all the stuffing ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well using your hands to ensure everything is well incorporated. If preparing in advance, cover and refrigerate until ready to use.

3. Prepare the eggplants. Trim the stalks from the eggplants. Use a manakra, peeler, or corer to create a cavity, keeping about 3 mm from the skin to maintain the shape. Scoop out the flesh, which you can reserve for another recipe, such as steaming or adding to an omelette. If the eggplants are large, slice them in half crosswise and scoop out the flesh with a small serrated knife, ensuring one end remains intact to hold the stuffing.

4. Prepare the zucchini. Use the manakra or a swivel peeler to scoop out the zucchini flesh, leaving about 3 mm attached to the skin and 1 cm at the end intact for sturdiness. Reserve the scooped-out flesh for later use.

5. Stuff the vegetables. Using your hands, fill the eggplant and zucchini cavities with stuffing, stopping about 1 cm from the top to allow for expansion during cooking.

6. Cook the stuffed vegetables. Gently lower the stuffed vegetables into the sauce. They may not fit in a single layer, but try to avoid excessive overlap and submerge them as much as possible. Return the sauce to medium heat, and once it starts to simmer, reduce the heat to low. Cover the pan and simmer gently for 90 minutes, or until the rice is completely cooked through and soft. Test by inserting a knife into the centre of one vegetable; it should slide in easily. Don’t worry if some rice or stuffing spills into the sauce; it will be fine when served.

7. Prepare the adha. Meanwhile, heat the oil in a small frying pan over medium heat. After about 1 minute, add the garlic and reduce the heat to medium-low. Cook for about 5 minutes, stirring frequently, until the garlic is golden and crispy. Monitor closely to prevent burning. Once done, strain the garlic through a sieve, reserving the oil. Set the garlic aside to crisp as it cools, and return the oil to the pan. Add the coriander seeds and chilli, cooking for about 1 minute, stirring occasionally, until fragrant. Remove from heat, transfer to a separate bowl, and set aside until needed.

8. Serve the dish. Once the vegetables are cooked and the sauce is thick yet pourable, use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual plates) with a rim and top with the stuffed vegetables. Spoon the adha over the top, starting with the coriander-chilli oil and then the fried garlic. Sprinkle with fresh herbs and chopped spring onion. Serve warm or at room temperature, with yogurt spooned alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.