Stuffed gourds and eggplants recipe

Recipe ingredients

• 750 g, 24 oz, small gourds, if small is unavailable cut the large into 4 pieces crosswise
• 750 g, 24 oz, purple black, long eggplants
• 1/2 cup short grain rice
• 500 g, 16 oz, minced meat
• 1 head garlic, peeled and crushed with a dash of salt
• 1/2 kg, 16 oz, tomatoes, peeled and finely chopped
• 1/2 teaspoon ground dried mint
• 1 tablespoon lemon juice
• A dash of ground black pepper and ground cinnamon
• 1 tablespoon shortening or vegetable oil
• 1/2 tablespoon salt, as desired
• 1/4 cup finely chopped onion

Recipe method

• Peel gourds. Roll eggplants on a smooth surface.
• Remove stems. Core with a special corer, wash and drain.
• Filling: Mix meat, onion, rice and season well.
• Stuff eggplants and gourds. Do not overstuff.
• Arrange in a pot. Sprinkle salt.
• Add tomatoes, garlic, mint, lemon juice, shortening and water to cover.
• Cook over high heat. Bring to a boil. Reduce heat.
• Cook till tender for about 2 hours. Serve hot.

Other arab recipes:

• Syrian stuffed zucchini in yoghurt recipe
• Stuffed zucchini with yoghurt recipe
• Stuffed zucchini in tomato sauce recipe
• Swiss chard leaves stuffed with meat recipe
• Stuffed vine leaves and zucchini recipe

Stuffed gourds and eggplants recipe