Stuffed Eggplant and Zucchini with Lamb Ribs

Stuffed eggplant and zucchini with rich, flavorful lamb ribs — an authentic home-style recipe. The vegetables are cooked in tomato sauce and the lamb's cooking broth for a deeply savory taste. Try this special recipe.

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4 servingsBack to recipeMains

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Prep checklist

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1 kg lamb ribsSeasonings1.5 kg medium eggplants and zucchinis, hollowed and well washed

Filling

1 1 1 cups Egyptian (short-grain) rice, washed, soaked for 30 minutes in hot water, and well drained200 g coarsely ground meat (preferably half beef, half lamb, or to taste)1 tsp seven-spice blend (baharat)1 tsp ground cinnamon1 tsp turmeric1 tsp onion powder1 tsp garlic powder1 tsp ground ginger1 tsp dried mint1 tsp black pepper1 tsp safflower2 tbsp ghee (clarified butter)

Broth

1 kg ripe tomatoes1 tbsp tomato paste5 cups of the ribs' cooking liquid (lamb broth)Salt1 tsp seven-spice blend

Step 1

Mix the filling ingredients well and stuff the eggplants and zucchinis, filling them slightly more than halfway.

Cooking notes

Kousa Ablama in Tomato Sauce