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Stuffed Dried Vegetables

Delight in the flavors of the Mediterranean with my stuffed dried vegetables, featuring eggplants, zucchinis, and peppers filled with a savory rice mixture. Perfect for family gatherings!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 16 minutes
Servings: 8 people
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Video

Ingredients
  

  • 100 g Dried Zucchini
  • 90 g Dried Pepper
  • 50 g Dried Eggplant
  • 1 Lemon for sour taste
For Filling
  • 1 Onion
  • ½ bunch of Fresh parsley
  • ½ bunch of Fresh dill
  • ⅓ bunch of Fresh mint
  • 200 ml Tomato sauce
  • 1 tbsp Tomato paste
  • ½ tbsp Pepper paste
  • 1 tsp Red paprika
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 2 tsp Bouillon
  • 1 tbsp Salt
  • 600 g Basmati rice
  • 1 cup Olive oil

Equipment

  • Deep pot for boiling
  • Mixing Bowl
  • Spoon for stuffing
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. 1.Place dried eggplant, zucchini, and peppers in a deep pot.
    2.Cover with enough water and bring to a boil; simmer for 20 minutes.
    3.Drain the vegetables and let them cool.In a bowl, combine all filling ingredients and mix well.
    4.Stuff each vegetable with 2 teaspoons of the filling.
    5.Layer the stuffed vegetables in the pot, starting with eggplants, then peppers, and zucchini on top.
    6.Sprinkle with salt and add lemon slices.
    7.Pour in 1 liter of hot water and place a plate on top to prevent spillage.
    8.Cover the pot and simmer on low for 45 minutes.
    9.Let rest for 15 minutes before serving, topped with yogurt and fresh herbs.
    Stuffed Dried Vegetables

Video