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- 1 Kg. of Zucchini (Cousa Squash)
- 1 Kg. of Eggplant
Filling:
- 500 g. of Minced meat.
- 3 Cups of Rice.
- 1 Tbsp. of Cumin Ground.
- Tbsp. safflower.
- Tbsp. of salt.
- A half tsp. of pepper.
- A half tbsp. of hot pepper.
- A half tsp. of spicy.
- 3 Tbsp. of Margarine.
- A Tsp. of crushed garlic.
- A Tbsp. of dry mint.
- 1 Kg. tomato juice.
- 4 Tbsp. of tomato paste.
- 1/2 L. of water.
- A tbsp. of salt.
1. Wash rice and soak in water for 30 minutes
2. Wash Zucchini and eggplant.
3. In a large bowl, add rice, pepper, safflower, cumin, salt, mint, margarine and minced meat.
4. Fill and eggplant with rice mixture and leave them aside.
5. In a pot, pour water and tomato juice, add tomato paste, then add salt.
6. Leave the mixture to boil over medium heat, add Eggplant and Zucchini, leave them on the fire for 30 minutes, until maturity.
7. Add garlic and mint, leave the mixture boil for 2 minutes, then put the pot away from the fire.
Note: To get the best result, avoid filling too much of rice mixture.
