Fatteh Makdous

Yasmin Al-AhmadCuoco

Ingredienti

• 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
• Spezie
  0
• 2 tablespoons oil
  2 tablespoon

Passi

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.

   Utensili necessari:

   Padella

   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.

   Utensili necessari:

   Pentola

   10 min
4. 4

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

   Utensili necessari:

   Ciotola per mescolare

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Spezieper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag