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Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.
Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.
Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI Chicken Stock cubes.
Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.
Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.
Per Portion of 300g
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