So sometimes I go to the grocery store with no idea of what to make for dinner, but then I walk through the vegetable section and find my inspiration. A few days ago I found some amazing Mexican squash and these mini eggplant, they were just calling out for me to make stuffed squash and eggplant, which I also call ablama and sheikh el mihshi. I used the squash pic to core out the squash, I also call it a kusa pic on my sit, and if you don’t have one you can buy one on my store page store.dedemed.com
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I made this beautiful and fragrant stuffing, it was amazing! I had to keep myself from eating it up before I used it to stuff the vegetables.
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I aligned them beautifully in my casserole dish.
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Lastly just pour your tomato sauce gently over the stuffed squash and eggplant and bake. While they were baking I prepared my rice to go on the side. I also love eating this dish with a nice spicy hot sauce, like a Louisiana hot sauce that has that nice vinegar taste to it…I think I may need to make this again!
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For the recipe go to: https://dedemed.com/mediterranean/stuffed-baked-squash-and-eggplant-recipe-ablama-2/