Fatteh Makdous

Yasmin Al-AhmadKüchenchef

Zutaten

• 6 medium-sized eggplants
  6 pieces
• 200 grams minced meat
  200 grams
• 2 onions, finely chopped
  2 pieces
• 1 cup tomato juice
  1 cup
• 1/2 cup water
  0.5 cup
• 5 cups yogurt
  5 cup
• 1 tablespoon tahini
  1 tablespoon
• 2 tablespoons lemon juice
  2 tablespoon
• 2 cloves garlic, crushed
  2 cloves
• 2 cups fried bread
  2 cup
• 1 tablespoon parsley, chopped for garnish
  1 tablespoon
• Fried pine nuts
  0
• Salt to taste
  0
• Gewürze
  0
• 2 tablespoons oil
  2 tablespoon

Schritte

1. 1

   Wash the eggplants, then pierce and hollow them out, wash them from the inside again.

   5 Min
2. 2

   In a frying pan over heat, sauté the onions in oil until they soften, then add the minced meat, pepper, and salt, stirring until the meat is cooked, then remove the filling from the heat.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
3. 3

   Stuff the eggplants with the minced meat and onion mixture, then place them in a pot with the tomato juice and bring to a boil for 10 minutes.

   Benötigte Werkzeuge:

   Topf

   10 Min
4. 4

   In a bowl, mix the yogurt, tahini, lemon juice, salt, and garlic.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
5. 5

   Place the fried bread in a bowl, add the yogurt mixture, and arrange the stuffed eggplants around the sides of the dish, sprinkling a little tomato sauce over the yogurt.

   5 Min
6. 6

   Garnish the eggplant Fatteh with chopped parsley and fried pine nuts.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Gewürzepro 100g

Energie350 kcal

Proteine10 g

Gesamtfett15 g

Kohlenhydrate60 g

Ballaststoffe25 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags