Vegetarian stuffed grape leaves,squash and eggplants
August 26, 2009 by Jackie K
Filed under Middle Eastern
Stuffed Grape Leaves
| Recipe: VEGETARIAN STUFFED GRAPE LEAVES, SQUASH AND EGGPLANTS |
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Summary: this dish can be prepared days ahead.
Ingredients
- 1 jar grape leaves
- 5 small green squash
- 5 small eggplants
- STUFFING:
- 1 cup rice, rinsed
- cup olive oil
- 1 cup parsley, chopped
- 2 fresh tomatoes, finely chopped
- cup lemon juice
- 1 medium onion, chopped
- teaspoon black pepper and allspice
- 1 ½ teaspoon salt
Instructions
- Mix all the stuffing ingredients, except the lemon juice.
- Core the squash and the eggplants and stuff ¾ full.
- Rinse the grape leaves. Drain.
- Place 1 teaspoon of the stuffing in the center of each leaf. Fold stem side horizontally over stuffing, then fold the two vertical sides over the first fold. Then roll tightly forming a cylinder shape.
- Place the vegetables side by side and in layers in a saucepan.
- Cover with water and lemon juice. Cook over low heat for 1 ½ hours, or until the rice is tender. ..
- Mix all the stuffing ingredients, except the lemon juice.
1.2.4
Cooking time (duration): 120 minutes
Diet type: Vegetarian
Meal type: dinner
Culinary tradition: Middle Eastern
My rating: stars
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