Persian-Style Stuffed Eggplant and Zucchini (Badenjan va Kaduye Toopor)

Preheat the oven to 180°C (350°F). Slice the eggplants and zucchinis in half lengthwise. Carefully scoop out the flesh, leaving sturdy shells. Finely chop the scooped-out flesh and set aside.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.

Add the ground meat and cook, breaking it up with a spoon, until lightly browned.

Stir in the chopped vegetable flesh and grated tomatoes. Dissolve the tomato paste in the beef broth and add it to the pan.

Add the rice and cook uncovered, stirring occasionally, until the liquid thickens and the rice is just tender, about 15 minutes.

Season with salt and black pepper, then stir in the chopped parsley. Remove from heat and generously stuff the mixture into the eggplant and zucchini shells.

Arrange the stuffed vegetables snugly in a lightly greased baking dish.

To make the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir constantly until the raw flour smell disappears.

Gradually whisk in the milk and cook until the sauce thickens and becomes smooth. Remove from heat, let cool slightly, then whisk in the egg and a pinch of grated nutmeg.

Spoon the sauce over the stuffed vegetables, sprinkle with grated mozzarella, and bake for about 35 minutes, until the vegetables are tender and the tops are golden.