Zutaten
- ١٢ باذنجان صغير الحجم12 pieces
- ٥٠٠ غرام لحم مفروم500 grams
- ١ كوب لبن1 cup
- ١ ملعقة كبيرة طحينة1 tablespoon
- ١ ملعقة صغيره ثوم مهروس، ناعم1 teaspoon
- ١ ملعقة كبيرة بقدونس، مفروم1 tablespoon
- ٣ طماطم، مقشرة ومنزوعة البذور3 pieces
- ١ بصلة وسط1 piece
- ١ ملعقة كبيرة صلصة الطماطم1 tablespoon
- ٢ ملعقة كبيرة دبس الرمان2 tablespoon
- ١ كوب زيت ذرة1 cup
- ٥٠ غرام صنوبر50 grams
- ١ رغيف خبز عربي، مقطع مربعات بطول 2سم تقريبا1 loaf
- ٢ ملعقة صغيره ملح2 teaspoon
- ١ ملعقة صغيره فلفل أسود1 teaspoon
Schritte
- 1
The eggplant is hollowed out and soaked in water and salt, then the meat is sautéed in a little corn oil and seasoned with salt and black pepper, then the pine nuts are fried and mixed with the meat, leaving some for garnish.
5 MinBenötigte Werkzeuge:
Bratpfanne - 2
The eggplant is drained from the water, dried, stuffed with the meat and pine nuts, and fried in corn oil until wilted, then set aside.
5 MinBenötigte Werkzeuge:Bratpfanne - 3
To prepare the sauce, the onion is sautéed until golden and wilted, the chopped tomatoes are added and the mixture is stirred for five minutes, then the tomato sauce is added and the mixture is seasoned with salt and black pepper, and the sauce is left to boil.
5 MinBenötigte Werkzeuge:Bratpfanne🍳Bowl - 4
When the sauce boils, the stuffed eggplant is added and left on low heat until cooked, then pomegranate molasses is added and the mixture is stirred.
5 MinBenötigte Werkzeuge:Bratpfanne - 5
In a small bowl, yogurt, garlic, and tahini are mixed well and set aside.
5 MinBenötigte Werkzeuge:🍳Bowl - 6
The cut bread is fried in oil and placed at the bottom of the serving dish, then part of the sauce is poured over the bread to season it, then the eggplant pieces are arranged on top of the bread and the yogurt mixture is spread over the entire dish.
5 MinBenötigte Werkzeuge:Bratpfanne🍳Bowl - 7
The dish is garnished with chopped parsley and fried pine nuts and served.
5 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.