Iraqi Eggplant Dolma

Arıboğa BakırcıKok

Ingredienser

• Small eggplant
  1 kilogram
• Ground beef, fine
  400 grams
• Onion, finely chopped
  1 piece
• Tomato, chopped
  1 piece
• Krydderier
  0
• Salt
  0
• Onion, finely chopped
  1 piece
• Garlic, minced
  4 cloves
• Green bell pepper, finely chopped
  0.5 piece
• Tomatpasta
  2 tablespoons
• Vegetabilsk olie
  0

Trin

1. 1

   Cut off the green part of the eggplant.

   Nødvendigt udstyr:

   Kniv

   5 minutter
2. 2

   Before scooping, to make this process easier, place the eggplant on a hard surface and press with your palm and roll it.

   5 minutter
3. 3

   Scoop out the eggplant gently so it doesn't puncture (keep the flesh), then fry it.

   Nødvendigt udstyr:

   Stegepande

   5 minutter
4. 4

   To prepare the filling: fry the onion until it softens, then add the ground meat, tomato, spices, and salt. Cook until the meat is done.

   Nødvendigt udstyr:

   Stegepande

   10 minutter
5. 5

   Stuff the eggplant with the filling.

   5 minutter
6. 6

   To prepare the sauce: fry the onion, garlic, and green bell pepper, then add the tomato paste, eggplant flesh, and half a cup of water.

   Nødvendigt udstyr:

   Stegepande

   10 minutter
7. 7

   Place the stuffed eggplant in the sauce and let it boil for 15-20 minutes.

   Nødvendigt udstyr:

   Kedel

   20 minutter
8. 8

   Serve the eggplant with rice and vermicelli.

   5 minutter

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Krydderierpr. 100g

Energi350 kcal

Protein10 g

Total fedt15 g

Kulhydrat60 g

Kostfibre25 g

Saltpr. 100g

Aske100 g

Tomatpastapr. 100g

Energi100 kcal

Protein1.5 g

Total fedt0.5 g

Kulhydrat24 g

Sukkerarter i alt20 g

Kostfibre2 g

Vegetabilsk oliepr. 100g

Energi884 kcal

Total fedt100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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