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!
Equipment
- Deep pot for boiling
- Mixing Bowl
- Spoon for stuffing
- Measuring cups and spoons
- Cutting board
- Knife
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
Instructions
- 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.
