Ingrédients
- Small eggplant1 kilogram
- Ground beef, fine400 grams
- Onion, finely chopped1 piece
- Tomato, chopped1 piece
Épices0
Sel0- Onion, finely chopped1 piece
- Garlic, minced4 cloves
- Green bell pepper, finely chopped0.5 piece
Concentré de tomate2 tablespoons
Huile Végétale0
Mesures
- 1
Cut off the green part of the eggplant.
5 minutesMatériel requis:
Couteau - 2
Before scooping, to make this process easier, place the eggplant on a hard surface and press with your palm and roll it.
5 minutes - 3
Scoop out the eggplant gently so it doesn't puncture (keep the flesh), then fry it.
5 minutesMatériel requis:
Poêle à frire - 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.
10 minutesMatériel requis:Poêle à frire - 5
Stuff the eggplant with the filling.
5 minutes - 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.
10 minutesMatériel requis:Poêle à frire - 7
Place the stuffed eggplant in the sauce and let it boil for 15-20 minutes.
20 minutesMatériel requis:
Marmite - 8
Serve the eggplant with rice and vermicelli.
5 minutes
Faits nutritionnels
Épicespour 100gSelpour 100gConcentré de tomatepour 100gHuile Végétalepour 100g* 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.