Iraqi Eggplant Dolma

Arıboğa BakırcıChef

Ingredjenti

• Small eggplant
  1 kilogram
• Ground beef, fine
  400 grams
• Onion, finely chopped
  1 piece
• Tomato, chopped
  1 piece
• Speċijiet
  0
• Salt
  0
• Onion, finely chopped
  1 piece
• Garlic, minced
  4 cloves
• Green bell pepper, finely chopped
  0.5 piece
• Pasta tat-tadam
  2 tablespoons
• Żejt vegetali
  0

Passi

1. 1

   Cut off the green part of the eggplant.

   Għodda meħtieġa:

   Sikkina

   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.

   Għodda meħtieġa:

   Pan

   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.

   Għodda meħtieġa:

   Pan

   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.

   Għodda meħtieġa:

   Pan

   10 min
7. 7

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

   Għodda meħtieġa:

   Kazzola

   20 min
8. 8

   Serve the eggplant with rice and vermicelli.

   5 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Speċijietgħal kull 100g

Enerġija350 kcal

Proteini10 g

Xaħam Totali15 g

Karboidrati60 g

Fibri Dietetiċi25 g

Saltgħal kull 100g

Irmied100 g

Pasta tat-tadamgħal kull 100g

Enerġija100 kcal

Proteini1.5 g

Xaħam Totali0.5 g

Karboidrati24 g

Zokkor Totali20 g

Fibri Dietetiċi2 g

Żejt vegetaligħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags