Stuffed Eggplant with Lamb and Tomato

Ali El-MasriChef

Ingredients

• 3 small eggplants
  3 pieces
• 1/2 cup sunflower oil
  0.5 cup
• 200 grams lamb, diced
  200 grams
• 1 onion, chopped
  1 piece
• 1 tomato, chopped
  1 piece
• 2 cloves garlic, minced
  2 cloves
• 1 tablespoon tomato paste, dissolved in half a cup of water
  1 tablespoon
• Tomato slices
  0
• 1/2 teaspoon thyme
  0.5 teaspoon
• Salt to taste
  0
• Spices to taste
  0

Steps

1. 1

   Peel the eggplants partially, salt them and let them sit for about 20 minutes. Wash and squeeze out the water, then dry with paper towels.

   Required Tools:

   🍳

   Paper towels

   20 min
2. 2

   Fry the eggplants in the oil over medium heat.

   10 min
3. 3

   Using a knife, open the eggplants carefully without splitting them in half, and remove the seeds.

   Required Tools:

   Knife

   5 min
4. 4

   To prepare the filling: cook the meat in its broth (without oil). Once the meat's water evaporates, add a cup of hot water and continue cooking until done.

   Required Tools:

   Pot

   10 min
5. 5

   Add the chopped tomatoes, garlic, the dissolved tomato paste in water, salt, and spices. Cover the pot and cook the mixture for 15 minutes until done.

   15 min
6. 6

   Stuff the eggplants with the filling and place them in a tray.

   Required Tools:

   Tray

   5 min
7. 7

   Sprinkle thyme and 1/2 teaspoon of spices on top. Cover each eggplant with a slice of tomato. Pour a quarter cup of hot water into the tray and place it in the oven for half an hour at 190 degrees Celsius (375 F).

   30 min

Nutrition Facts

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

Dietary Features & Tags