• 400 g minced meat mix (pork and beef)
  • 2 big onions, chopped
  • 2 teaspoons rice
  • 1 cufresh chopped parsley
  • 1 cufresh chopped dill
  • 2 medium tomatoes
  • 1 medium eggplant
  • 1 whole bell pepper
  • 1 bell pepper, chopped
  • 1 marmw squash (courgette)
  • peeled
  • salt
  • ground pepper


Mix together meat, washed and drained rice, 2 tablespoons chopped onion, 1 tablespoon dill, 1 table- spoon parsley, salt, and ground pepper. Peel the marrow. Fry the eggplant a little in hot oil, on all sides. Cut in two the marrow and the eggplant. Hollow out partially the inside of the eggplant, marrow, and one tomato; put aside the pulp.
Take off the seeds of the bell pep- per. Coarsely chop the remaining tomato as well as the pulp of the marrow and eggplant.
Prepare the sauce. Stir-fry in a medium deep pan the remaining chopped onion with 3 tablespoons oil until onion becomes transparent.
Then add chopped bell peeper and vegetable pulp. Continue stir-frying for 10 minutes.
Stuff bell pepper, tomato, eggplant, and marrow pieces with the meat mixture. Place the stuffed vegetables close together in the pan, over the sauce, with their “mouths” up. Pour some warm water, enough to almost cover the top of the vegetables.
Place pan in hot oven and bake for one hour, or until meat is tender and sauce becomes thick. Spread chopped dill and parsley, and then

Tip: delicious served with sour cream or yogurt. You can place inside each eggplant one small garlic clove. The dish can also be prepared with only one kind of vegetables: only bell peppers, tomatoes, marrow or eggplants, but it is tastier when all flavors combine.


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