This recipe for stuffed vegetables features a dish packed with goodness like never before. While a stuffed eggplant is known to make a decadent side dish, this Stuffed Vegetable Salad makes an array of vegetables suitable as a main course.
Brooklyn chef Rawia Bishara is the author of 'Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking.' Inside this cookbook is a recipe that details how to make this stuffed salad. Stuffed vegetables are found to be an Arabic delicacy where no vegetable is left unused.
Using eggplants, tomatoes, squash and potatoes, Bishara stuffs these veggies with a well-seasoned mixture that includes Egyptian rice, cilantro, dried mint, tomato paste and other types of seasonings. While the stuffing is found to be traditional, consumers can refashion it to their liking.