Stuffed Batinjan and Kousa in Oil

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 1 kg - oval shapes baby eggplant and baby marrow or zucchini
  • 1/4 cup - olive oil
  • 1 tsp - all spice
  • 1 tbsp - salt
  • 500 gms - tomatoes, sliced
  • 2 cups - water or vegetable stock
  • For the stuffing:
  • 100 gms - onions, finely chopped
  • 100 gms - tomatoes, finely chopped
  • 1 bunch parsley, finely chopped
  • 2/3 cups - basmati rice
  • Pepper to taste
  • Salt to taste

How to Make Stuffed Batinjan and Kousa in Oil

  • Make a hole in the baby marrow or zucchini and eggplant, then wash thoroughly and dry.
  • Thoroughly mix the ingredients of the stuffing in a bowl, season with a little oil and half of the spices.
  • Stuff the marrow and eggplant with this mixture and set aside.
  • Prepare the casserole or ovenproof dish.
  • Place the sliced tomatoes at the bottom of the pot.
  • Layer the stuffed marrow and eggplant on top of the tomatoes.
  • Season with the remaining half of the spices and oil.
  • Season with salt and pepper.
  • Pour in enough water or vegetable stock into the pot to cover the stuffed vegetables.
  • Then cover them with a plate or something similar that would hold them down lightly to keep them in place.
  • So that the stuffing does not run out of the vegetables.
  • Put the pot to cook on high until it boils, lower the heat and cook for 50 mins.
  • Remove from heat and allow to cool.