120 min


Remove the pulp from the zucchini and aubergine. Use a zucchini corer, or other utensil to hollow out the vegetables, like a slender, long-handled spoon. 

Cook the meat in a saucepan with water, and wait for the fat to begin to accumulate on the surface so you can skim it off. Add 3 bay leaves and salt, and set to simmer for about one hour on low heat. 

Prepare the stuffing as follows:

Rinse the rice well, and then mix the minced beef, salt, cumin, safflower and spice blend together. Spoon the stuffing into the zucchini and aubergine. 

Now make the tomato soup: 

Slice the tomato into pieces, and mix this and tomato paste with water. 

Finally, combine all the ingredients in a cooking pot: 

Start by placing the meat at the bottom, then place the stuffed zucchini and aubergine on top. Next, add the tomato soup, and season with salt. When the dish comes to the boil, turn down to low heat and leave to simmer for an hour. 

Add the juice of 1 lemon, the dried mint, and 3 finely chopped cloves of garlic. Simmer for another 10 minutes, until ready to serve. 


To serve 6

  • 500 g baby zucchinis
  • 500 g small aubergines 
  • 1 kg of pieces of meat on the bone
  • 500 g round-grain white rice (sushi rice)
  • 500 g minced meat
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp safflower (fake saffron) 
  • ½ tsp mixed Seven Spices (spice blend) 
  • 5 litres of water
  • 2 large tomatoes
  • 5 tbsp tomato purée
  • 3 cloves of garlic
  • Juice of one lemon

Nutritional value per serving/per 100 g


672 kcal/87 kcal


75 g/10 g


47 g/6 g


17 g/2 g

- of which saturated fat

8 g/1 g

- monounsaturated fat

7 g/1 g

- polyunsaturated fat

1 g/0.1 g

Dietary fibre

17 g/2 g

Allergen content





Last revised: 05/06/23, Published: 24/05/23