Stuffed vegetables

Ingredients for 6 servings:

• 3 bell peppers, green
• 3 eggplant(s)
• 4 potatoes
• 5 small zucchini
• 5 tomatoes for filling
• ½ cup basmati rice
• 4 tbsp olive oil
• 1 kg tomatoes
• 2 bunch of spring onions
• 2 handfuls of almonds
• 2 lemons
• 3 cardamom pods
• 8 allspice berries
• Cinnamon
• salt and pepper
• 2 cans of tomatoes (400 g each)
• 1 liter vegetable broth
• 1 garlic clove(s)
• 1 handful of basil leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

low carb, health conscious, fitness, vegetarian, vegan

Hollow out the eggplants, peppers, zucchini, potatoes, and 5 tomatoes, leaving only a thin skin. Keep the lids safe, as well as the potato wedges. Sprinkle the eggplants with salt and let them stand for 30 minutes. Meanwhile, wash the basmati rice in a sieve with cold water. Then simmer in half a cup of water with 1 tablespoon of olive oil for 10 minutes. Preheat the oven to 220°C (top and bottom heat). Dice the remaining tomatoes and spring onions, season with lemon juice, 3 tablespoons of olive oil, salt, and cumin, then add 1 handful of roughly chopped almonds. Set aside the amount needed for the tomato filling. Fold in the chopped parsley. Set aside the amount needed for the eggplants. Mix the amount needed for the green peppers with the lemon flesh of one lemon and the freshly squeezed juice of the other lemon, and fill the peppers. Fill the potatoes and zucchini as well. For the tomatoes, mix the basil into the reserved mixture and fill the tomatoes. Rinse the eggplants with plenty of water, season the stuffing with cardamom, allspice, and cinnamon, and stuff the eggplants. Cover all the vegetables tightly with the appropriate lids and layer them in the casserole dish so that the filling stays inside the vegetables. Add the potato shreds and a handful of roughly chopped almonds to the casserole dish. Mix 2 cans of tomatoes with the vegetable stock and ground spices and pour over the vegetables. If necessary, make more vegetable stock so that the vegetables are almost covered. Cook in a hot oven for 80 minutes. Serve with creamy feta cheese, if desired.