Stuffed gourds and eggplants recipe

Stuffed gourds and eggplants recipe

Stuffed gourds and eggplants recipe

Stuffed gourds and eggplants recipe

Ingredients

  • 24 ounces small gourds, if small is unavailable cut the large into 4 pieces crosswise
  • 24 ounces purple black, long eggplants
  • 1/2 cup short grain rice
  • 16 ounces minced meat
  • 1 head garlic, peeled and crushed with a dash of salt
  • 16 ounces 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

Instructions

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