Stuffed Eggplant with Lamb and Tomato

Ali El-MasriCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   🍳

   Paper towels

   20 minutes
2. 2

   Fry the eggplants in the oil over medium heat.

   10 minutes
3. 3

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

   Matériel requis:

   Couteau

   5 minutes
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.

   Matériel requis:

   Marmite

   10 minutes
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 minutes
6. 6

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

   Matériel requis:

   Plateau

   5 minutes
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 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques