Mediterranean Stuffed Vegetables

foodyhealthylife.com

Debra Bryant

subheading: For the Vegetables:

2 eggplants (500g), sliced

1 small head of cabbage

3 zucchinis (600g), sliced into thin long strips

Olive oil, salt, and black pepper for seasoning

subheading: For the Stuffing:

400g jasmine rice, washed and soaked

250g minced lamb

1 large onion (250g), grated

2 tomatoes (350g), puréed

3 tablespoons tomato paste (45g)

10g fresh coriander, chopped

10g fresh parsley, chopped

¼ cup fresh dill, chopped

2 tablespoons dried mint

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon black pepper

2 teaspoons salt (adjust to taste)

¼ cup lemon juice (60ml)

3 tablespoons pomegranate molasses (45ml, optional)

subheading: For the Sauce:

Olive oil

1 onion (150g), chopped

4 cloves garlic, minced

1 tablespoon tomato paste (20g)

200g tomatoes, diced

6 cups water

2 teaspoons vegetable bouillon

Bay leaves, salt, and black pepper to taste

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