Fatteh Makdous

Yasmin Al-AhmadKokk

Ingredienser

• 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
• Krydder
  0
• 2 tablespoons oil
  2 tablespoon

Trinn

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.

   Nødvendig utstyr:

   Stekepanne

   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.

   Nødvendig utstyr:

   Kjele

   10 min
4. 4

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

   Nødvendig utstyr:

   Blandeskål

   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

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Krydderper 100g

Energi350 kcal

Protein10 g

Total fett15 g

Karbohydrat60 g

Kostfiber25 g

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

Diettegenskaper og tagger