Join Chef Greg Rielly in Tiberias, Israel with Yehuda Smadar as they make Stuffed Eggplant and Zucchini.
- Yehuda demonstrates how to core the eggplant and zucchini with a special tool that he received from his mother.
- Stuff the eggplant and zucchini one-third full with a mixture of rough-chopped parsley, ground meat, raw rice, salt, and pepper.
- In a medium saucepan, one-half full of water, add a spoonful of tomato paste and 2 cups of tomato sauce.
- Place the eggplant and the zucchini in the saucepot and simmer for 15 minutes.
- Place on a sheet pan and bake in a 325-degree oven for 40 to 80 minutes.
Watch this short video to see Yehuda Smadar demonstrate how easily you can make this dish.
