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Before you jump to Stuffed Zucchini & Eggplant recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that difficult. It’s about being practical, usually.

We hope you got insight from reading it, now let’s go back to stuffed zucchini & eggplant recipe. You can cook stuffed zucchini & eggplant using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Stuffed Zucchini & Eggplant:

1. Use 2 kg Zucchini
2. Take 1/2 kg eggplant
3. Prepare 2 1/2 cup short \ round grain rice (washed & drained)
4. Take 250 g. Minced meat
5. Use 1 onion finely chopped
6. You need 12 garlic cloves minced
7. Use 1 liter tomato sauce(juice)
8. Take 2 tbsp dry mints
9. Take to taste Salt
10. Prepare 1/2 tbsp 7 spices
11. Take Lemon juice
12. Get 1 tbsp vegetable oil

Instructions to make Stuffed Zucchini & Eggplant:

1. Filling preparation : in a bowl add rice,meat, chopped onion, 1 tsp dry mints, 1 tbsp lemon juice, salt, 7 spices, oil, 1tsp tomato paste, mix very well untill all ingredients, homogeniz,
2. Wash Zucchini, trim top of zucchini and the end. Hollow zucchini, untill it is medium thick or more thin as desired
3. Wash eggplant, trim the top, hollow completely untill it is so thin, soak every fineshed eggplant in salted water
4. Zucchini & eggplant are ready now, start filling zucchini with rice meat mixture, don't fill it to the top just ¾ of it.
5. Remove every eggplant from water, drain and then fill with rice meat mixture, to the top, roll the eggplant with two fingers and remove extra filling
6. In a large deep pot, line up Zucchini & egg plant, add tomato sauce to almost cover them, add salt, 1 tsp dry mints, and minced garlic, cover the pot
7. Pot on medium high heat, bring to a boil,and leave on low heat for about one hour, or untill well done
8. Before turning off fire in 5 minutes add lemon juice (to taste)
9. Remove from heat, pour the sauce in sauce bowl, and zucchini and Eggplant in serving dish
10. Serve hot with its sauce

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