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|Olive oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Minced lamb||1 1⁄2 Pound|
|Cooked rice||6 Tablespoon|
|Chopped fresh parsley||3 Tablespoon|
|Coriander seeds||2 Tablespoon, crushed|
|Ground cumin||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Melted butter||1 Ounce|
Serving size: Complete recipe
Calories 3245 Calories from Fat 1767
% Daily Value*
Total Fat 198 g305%
Saturated Fat 89.6 g448.2%
Trans Fat 0 g
Cholesterol 483.9 mg
Sodium 4247.6 mg177%
Total Carbohydrates 237 g79.1%
Dietary Fiber 92.2 g368.6%
Sugars 91.9 g
Protein 172 g343.3%
Vitamin A 325.5% Vitamin C 694.5%
Calcium 83.3% Iron 137.6%
*Based on a 2000 Calorie diet
Sprinkle the halves with 1 teaspoon of salt and leave them to degorge on kitchen paper towels for 30 minutes.
Wash the courgettes [zucchini] under cold running water and dry them thoroughly on kitchen paper towels.
Cut about 1/2 inch off both ends of each courgette [zucchini].
With a teaspoon or apple corer, carefully scoop out the centre from each courgette [zucchini].
Discard the centre.
Cut the tops off the tomatoes and hollow out the centres.
Discard the centres.
Wipe the moisture from the aubergines [eggplants] with kitchen paper towels.
With a spoon, hollow out the centres, leaving a 1/2 inch shell.
Discard the centres.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large frying pan, heat the oil over moderate heat.
When the oil is hot, add the onion and garlic and fry for 8 to 10 minutes, or until the onion is browned.
Stir in the lamb and cook, stirring occasionally, for 10 minutes, or until the meat loses its pinkness.
Remove the pan from the heat and turn the mixture into a large mixing bowl.
Add the rice, parsley, coriander, cumin, turmeric, pepper and the remaining salt.
With a wooden spoon, stir the eggs into the mixture.
Beat the mixture vigorously until it is well blended.
Spoon the mixture into the courgettes [zucchini], tomatoes and aubergines [eggplants].
Replace the tomato lids.
Place the stuffed vegetables in a shallow ovenproof dish.
Spoon the melted butter over the stuffed vegetables and place the dish in the oven.
Bake for 45 to 50 minutes, or until the vegetables are tender.
Remove the dish from the oven and serve at once.