Stuffed Zucchini and Eggplant with Meat

Ingredients

• 1 kg finely ground meat
• bone-in meat
• Egyptian rice, washed
• 2 tomatoes, peeled and finely chopped
• 1 small onion, finely chopped
• a pinch of salt
• black pepper
• a pinch of paprika or sweet ground red pepper
• a pinch of seven-spice mix
• 1 tablespoon pomegranate molasses
• 1 tablespoon olive oil
• zucchini
• eggplant
• grape leaves

Method

1. Prepare the zucchini and eggplant: remove the stems, wash the vegetables, prepare the filling, and stuff the eggplant and zucchini.
2. Discard the meat boiling water, wash the meat again, and season with tomato sauce, salt, and the meat spices.
3. Place the stuffed zucchini and eggplant in a pot with enough water to cover them and 1 tablespoon tomato paste; press them down with a plate weighted with something heavy and cook over low heat until they are done.
4. A little before the zucchini and eggplant are fully cooked, add a little lemon juice, a pinch of dried mint, and a garlic clove to taste.