Mahshi - Egyptian Stuffed Vegetables

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1. 1Step 1: Cut the tops of the veggies and hollow them out using a zucchini corer.
2. 2Step 2: Sprinkle liberally with kosher salt and set aside. The salt will draw moisture out of the veggies.
3. 3Step 3: In a hot pan with some oil, saute ground meat with spices until only cooked half-way. Add chopped onion and allow to soften then remove from heat.
4. 4Step 4: In a small bowl, mix the meat with rice and fresh herbs.
5. 5Step 5: Shake off the water that was drawn out of your veggies.
6. 6Step 6: If using eggplant, sear the skins in the pan you cooked the meat in.
7. 7Step 7: Stand veggies upright in a pot that holds them snugly. You can tuck onion quarters, garlic or other aromatics between to fill gaps and add flavour.
8. 8Step 8: Using fingers or a small spoon, drop the stuffing in. Don't jam it in too tightly, the rice needs room to expand.
9. 9Step 9: Heat up some olive oil in a small sauce pan and saute garlic for a few minutes, then add tomato paste. Saute 4-5 minutes.
10. 10Step 10: Add water and plenty of salt and pepper. Taste it. It should be assertively seasoned.
11. 11Step 11: Pour sauce over the veggies until they are covered about 3/4 of the way.
12. 12Step 12: Bring to a boil, turn down to medium heat and cook covered for about 45 minutes. Let stand for 15 minutes afterwards.
13. 13Step 13: Serve hot with sauce spooned over and yogurt on top.