Eggplant with Pastrami

Ibrahim Al-SayedChef

Ingredients

• 25 slices of eggplant
  25 slice
• 1 kilogram of minced meat
  1 kilogram
• 25 slices of tomato
  25 slice
• 25 slices of green pepper
  25 slice
• 1 cup of tomato juice
  1 cup
• 1 tablespoon of tomato paste
  1 tablespoon
• 1 tablespoon of garlic powder
  1 tablespoon
• 1 tablespoon of coriander
  1 tablespoon
• 1 tablespoon of cumin
  1 tablespoon
• 1 tablespoon of Aleppo spice
  1 tablespoon
• Salt to taste
  0
• Spices
  0
• Vegetable oil for frying
  0

Steps

1. 1

   Fry the eggplant slices and place them in a strainer to drain the oil.

   Required Tools:

   Frying Pan

   Strainer

   5 min
2. 2

   Mix the spices and salt with the meat well, and form about 30 round pieces the size of a walnut, flattened to a thickness of half a centimeter.

   5 min
3. 3

   Fry the meat patties, then remove and place them on top of the eggplant.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Fry the pepper slices as well.

   Required Tools:

   Frying Pan

   5 min
5. 5

   Once finished, wrap each piece of meat with a slice of pepper, then wrap it with a slice of eggplant and arrange in a wide deep tray until all the quantity is used.

   Required Tools:

   🍳

   Tray

   5 min
6. 6

   Place tomato slices between each piece until all the quantity is used.

   5 min
7. 7

   Pour the mixture with a cup of fresh tomato juice mixed with a tablespoon of tomato paste, place on the heat, and when the broth boils, reduce the heat to the lowest setting. Leave for half an hour or until the liquids evaporate.

   30 min
8. 8

   Serve with rice or enjoy with all types of bread. Bon appétit.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags