Iraqi Eggplant Dolma

Arıboğa BakırcıCuoco

Ingredienti

• Small eggplant
  1 kilogram
• Ground beef, fine
  400 grams
• Onion, finely chopped
  1 piece
• Tomato, chopped
  1 piece
• Spezie
  0
• Sale
  0
• Onion, finely chopped
  1 piece
• Garlic, minced
  4 cloves
• Green bell pepper, finely chopped
  0.5 piece
• Concentrato di pomodoro
  2 tablespoons
• Olio vegetale
  0

Passi

1. 1

   Cut off the green part of the eggplant.

   Utensili necessari:

   Coltello

   5 min
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 min
3. 3

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

   Utensili necessari:

   Padella

   5 min
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.

   Utensili necessari:

   Padella

   10 min
5. 5

   Stuff the eggplant with the filling.

   5 min
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.

   Utensili necessari:

   Padella

   10 min
7. 7

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

   Utensili necessari:

   Pentola

   20 min
8. 8

   Serve the eggplant with rice and vermicelli.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Spezieper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari25 g

Saleper 100g

Ceneri100 g

Concentrato di pomodoroper 100g

Energia100 kcal

Proteine1.5 g

Grassi totali0.5 g

Carbohydrate24 g

Zuccheri totali20 g

Fibre alimentari2 g

Olio vegetaleper 100g

Energia884 kcal

Grassi totali100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag