Zutaten
Rinderhackfleisch500 grams- Tomatoes2 pieces
Aubergine2 pieces- Potatoes2 pieces
Olivenöl0.3 cup- Small onion, grated1 piece
Tomatenmark1 teaspoon
Schwarzer Pfeffer0.5 teaspoon
Zimt0.5 teaspoon
Gemahlener Kardamom0.5 teaspoon- Salt to taste0
Schritte
- 1
Season the meat with spices, onion, olive oil, and a little salt.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Slice the potatoes and eggplants into half-moons and fry them separately, then place them on sterile paper towels.
10 MinBenötigte Werkzeuge:
Bratpfanne - 3
Cut the tomatoes into half-moons.
5 Min - 4
Shape the kofta into fingers.
5 Min - 5
In a medium baking dish, place a piece of eggplant, then kofta, then potato, then tomato, and repeat the process until all the kofta and vegetables are used, sprinkling salt on the ingredients.
10 Min - 6
In a cup of water, dissolve the tomato paste and pour it over the vegetables.
5 Min - 7
Add water until the vegetables are almost submerged.
5 Min - 8
Place it in a preheated oven for 1 to 1.5 hours until the dish is well cooked.
90 MinBenötigte Werkzeuge:
Ofen - 9
When the kofta is cooked, remove it from the oven and let it rest for 15 minutes before serving.
15 Min
Nährwertangaben
Rinderhackfleischpro 100gAuberginepro 100gOlivenölpro 100gTomatenmarkpro 100gSchwarzer Pfefferpro 100gZimtpro 100gGemahlener Kardamompro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.