Simple Way to Make Favorite Mahshi (stuffed zucchini and eggplant)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mahshi (stuffed zucchini and eggplant). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mahshi (stuffed zucchini and eggplant) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mahshi (stuffed zucchini and eggplant) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mahshi (stuffed zucchini and eggplant):

1. Prepare 6 Zucchini Small
2. Make ready 6 Eggplant Small
3. Get 1 Cup White Rice Short Grain
4. Get 1/4 Pound Ground lamb beef or
5. Make ready 2 Tablespoons Ghee
6. Prepare 1/2 Teaspoon Salt
7. Make ready 1/2 Teaspoon Pepper
8. Take 1/4 Teaspoon Cinnamon
9. Make ready 4 Tablespoons Tomato Paste
10. Prepare 4 Cups Water
11. Make ready To Taste Salt Pepper and
12. Get 1 Teaspoon Mint Dried
13. Get one Lemon Juice of

Instructions to make Mahshi (stuffed zucchini and eggplant):

1. Wash vegetables thoroughly, cut off stems and place into a bowl of cold water.
2. Using an apple corer, hollow out the insides of the vegetables and place them back in the water to prevent browning. Save pulp to add to vegetable soup…no need to wast it :)
3. Wash rice and drain. Mix together rice, meat, ghee, salt, pepper, and cinnamon until well combined. Fill each hollowed out vegetable with the mixture, until about 3/4 full, then place them in the bottom of a large pan in one layer.
4. Mix together sauce ingredients and pour over vegetables. Put a plate on top that is large enough to cover all of the veggies, then put a heavy bowl of water on top to weigh down the plate.
5. Bring to the boil, then cook over medium heat for one hour. Serve with salad on the side and enjoy!

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