Oshi Kimigi - Stuffed Vegetables
Categories: Ethnic, Uzbekh, Meat, Maindish, Vegetable
Yield: 10 Servings
2 ea Med. eggplants
2 ea Med. zucchini
6 ea Medium tomatoes
5 ea Medium potatoes peeled
1 ea Green peppers
1 1/2 lb Ground beef lamb or pork
1/2 c Raw rice rinsed in cold water
1 ea Med onion chopped
Salt & pepper to taste
1 ea Garlic clove minced
No-stick vegetable spray
5 tb Olive oil
2 ea 8-oz. cans tomato sauce
Sour Cream to taste
Cut eggplants and zucchini in 1/2 lengthwise.
Soak in salt water for 5 mins.
Rinse and dry with paper towels.
Cut an oval from the center of each half; avoid piercing vegetables.
Reserve centers.
Cut potatoes in 1/2.
Cut an oval from center of each half.
Reserve centers.
Cut tomatoes in half.
Remove seeds 7 centers & reserve.
Cut peppers in half and discard seeds and inside fibers.
Blend & chop reserved centers.
Press into vegetable cavities.
Do not fill them.
Reserve any leftovers.
In a bowl, mix beef, rice, onion and seasonings.
Top off vegetable cavities with beef mixture.
You should have some left over.
Coat 8-qt pot with vegetable spray.
Heat oil in pot on low flame.
Saute leftover meat and vegetables in oil.
Turn off flame and add tomato sauce.
Layer stuffed vegetables in pot.
Start with eggplants, zucchini, followed by peppers, tomatoes & finally potatoes.
Add enough water to cover vegetables.
Cover pot and simmer on low flame for 45-60 mins. until vegetables wilt & potatoes are soft.
Serve hot wityh large dollops of sour cream.
ORIGIN: Berta Shakarova, Bukhara-Uzbekhistan, circa 1993
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