Eggplant Fatteh with Meat and Kashk

حمدان الخليفيKokk

Ingredienser

• 750 grams of eggplant
  750 grams
• 2 teaspoons of salt
  2 teaspoons
• 1 cup of vegetable oil
  250 grams
• 1 medium-sized onion
  150 grams
• 4-5 pieces of thin bread
  150 grams
• 1 tablespoon of butter
  15 grams
• 100 grams of chopped onion
  100 grams
• 400 grams of minced veal or lamb
  400 grams
• 6-8 cloves of minced garlic
  6 cloves
• 2 cubes of Maggi chicken broth
  2 cubes
• ¼ cup of hot water
  60 ml
• ¼ cup of jameed
  50 grams
• 2 cups of plain yogurt
  500 grams
• 3 tablespoons of chopped mint leaves
  20 grams

Trinn

1. 1

   Cut each eggplant in half lengthwise with a small knife and scoop out the insides, setting them aside. The skin should be removed to a thickness of one centimeter along with the flesh from inside the eggplant. Salt the eggplant skin and flesh and let it sit to release its juices.

   Nødvendig utstyr:

   Kniv

   5 min
2. 2

   Heat the vegetable oil in a frying pan. Fry the onion slices until they turn golden brown and set aside on paper towels to absorb the excess oil.

   Nødvendig utstyr:

   Stekepanne

   🍳

   Paper Towels

   5 min
3. 3

   Next, cut the thin bread into 2 cm squares and fry them in the hot oil until they turn golden brown, placing them on paper towels to absorb the excess oil.

   Nødvendig utstyr:

   Stekepanne

   🍳

   Paper Towels

   5 min
4. 4

   In the same vegetable oil, fry the eggplant skins for about 2/3 of the time until they turn golden but do not become soft. Carefully lift the eggplant skins and place them side by side in a single layer in an oven-safe tray.

   Nødvendig utstyr:

   Stekepanne

   Bakke

   5 min
5. 5

   In another frying pan, melt the butter and sauté the chopped onion until it becomes translucent. Add the eggplant flesh and sauté with the onion until it becomes soft. Remove the mixture from the heat and set aside.

   Nødvendig utstyr:

   Stekepanne

   5 min
6. 6

   In the same frying pan, cook the minced meat over low heat until done. Add the garlic, Maggi chicken broth, water, and jameed. Add the eggplant and onion mixture to the frying pan and mix the contents for five minutes.

   Nødvendig utstyr:

   Stekepanne

   5 min
7. 7

   Mix the yogurt with the chopped mint leaves in a bowl.

   Nødvendig utstyr:

   Blandeskål

   5 min
8. 8

   Place the eggplant and meat mixture into the eggplant skins and top with the fried bread pieces. Pour the yogurt and mint mixture evenly over the tray. Garnish the tray with onion slices and bake in a preheated oven at 175 degrees Celsius for about 15-20 minutes.

   Nødvendig utstyr:

   Bakke

   Ovn

   20 min
9. 9

   Serve hot with salad or thin bread.

   5 min

Ernæringsfakta

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

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