Fatteh Makdous

Yasmin Al-AhmadCocinero

Ingredientes

• 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
• Especias
  0
• 2 tablespoons oil
  2 tablespoon

Pasos

1. 1

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

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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.

   Herramientas necesarias:

   Sartén

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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.

   Herramientas necesarias:

   Olla

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4. 4

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

   Herramientas necesarias:

   Tazón para mezclar

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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.

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6. 6

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

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Especiaspor 100g

Energía350 kcal

Proteínas10 g

Grasa total15 g

Carbohidratos60 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas