Iraqi Eggplant Dolma

Arıboğa BakırcıKokk

Ingredienser

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

Trinn

1. 1

   Cut off the green part of the eggplant.

   Nødvendig utstyr:

   Kniv

   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.

   Nødvendig utstyr:

   Stekepanne

   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.

   Nødvendig utstyr:

   Stekepanne

   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.

   Nødvendig utstyr:

   Stekepanne

   10 min
7. 7

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

   Nødvendig utstyr:

   Kjele

   20 min
8. 8

   Serve the eggplant with rice and vermicelli.

   5 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Krydderper 100g

Energi350 kcal

Protein10 g

Total fett15 g

Karbohydrat60 g

Kostfiber25 g

Saltper 100g

Aske100 g

Tomatpuréper 100g

Energi100 kcal

Protein1.5 g

Total fett0.5 g

Karbohydrat24 g

Sukkerarter totalt20 g

Kostfiber2 g

Vegetabilsk oljeper 100g

Energi884 kcal

Total fett100 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger