Shexmaxshi Stuffed Zucchini and Eggplant

Indulge in a delightful Middle Eastern-inspired dish with Shexmaxshi Stuffed Zucchini and Eggplant. This flavorful recipe showcases zucchini and eggplant filled with a spiced ground beef mixture, cooked in a rich tomato sauce, and served over perfectly cooked white rice. It’s a comforting and satisfying meal perfect for family gatherings or a cozy dinner.

Ingredients

For the Stuffed Vegetables:
🥒 2 medium zucchini
🍆 2 medium eggplants
🥩 500g ground beef
🧅 1 large onion, finely chopped
🌿 1 cup fresh parsley, finely chopped
🧄 3 cloves garlic, minced
🌶️ 1 teaspoon allspice
🍛 1 teaspoon curry powder
🌶️ 1/2 teaspoon cayenne pepper
🌶️ 1 teaspoon black pepper
🐔 1 teaspoon chicken bouillon powder
🧂 Salt to taste
🥄 2 tablespoons olive oil (for frying)

For the Tomato Sauce:
🍅 2 tablespoons tomato paste
🧂 Salt and pepper to taste
🐔 1/2 teaspoon chicken bouillon powder
💧 1 cup water

For the White Rice:
🍚 1 cup white rice
🧈 1 tablespoon butter
🥄 2 tablespoons vermicelli (optional)
🧂 Salt to taste
💧 2 cups water

Instructions

1- Prepare the Vegetables:

Cut off the ends of the zucchini and eggplant. Hollow out the centers, saving the tops for later.

2- Make the Filling:

In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
Add garlic, onion, and parsley, cooking until the onion is translucent.
Mix in allspice, curry powder, cayenne pepper, black pepper, chicken bouillon, and salt. Adjust seasoning to taste.

3- Stuff and Fry the Vegetables:

Fill the hollowed vegetables with the cooked beef mixture, packing lightly.
Secure the tops to the stuffed vegetables to keep the filling in place.
Heat olive oil in a pan and lightly fry the stuffed vegetables until golden brown. Transfer to an oven-safe dish.

4- Prepare the Tomato Sauce:

In a bowl, mix tomato paste, water, salt, pepper, and chicken bouillon. Pour the sauce over the stuffed vegetables.

5- Bake:

Preheat the oven to 400°F (200°C). Bake the stuffed vegetables for 15 to 20 minutes, until cooked through and tender.

6- Cook the Rice:

Rinse and soak white rice for 20 minutes. Drain.
In a pot, heat butter over medium heat. Fry the vermicelli until golden (if using).
Add rice and water, season with salt, and bring to a boil.
Lower heat, cover, and simmer for 15 minutes or until rice is cooked.

7- Serve:

Serve the stuffed zucchini and eggplant over the prepared rice. Enjoy!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories per Serving: ~350
Protein per Serving: 20g
Fats per Serving: 15g
Carbohydrates per Serving: 30g
Equipment: Skillet, oven-safe dish, medium pot