Stuffed Eggplant

Wael Al-TamimiCuisinier

Ingrédients

• 2 kilograms small eggplant, white or black
  2 kilogram
• 0.5 kilograms rice
  0.5 kilogram
• 0.25 kilograms finely minced meat
  0.3 kilogram
• 0.5 bunch parsley, finely chopped
  0.5 bunch
• 1 teaspoon dried mint
  1 teaspoon
• 0.5 teaspoon black pepper
  0.5 teaspoon
• 0.5 teaspoon meat spice
  0.5 teaspoon
• 1 tablespoon salt
  1 tablespoon
• 2 tablespoons tamarind
  2 tablespoon
• 1 can of tomato juice
  1 can
• 1 tablespoon tomato paste
  1 tablespoon
• 1 tablespoon ghee
  1 tablespoon
• 3 tablespoons oil, as needed
  3 tablespoon
• Water as needed
  0

Mesures

1. 1

   Soak the rice in hot water for one hour, drain the water, add the meat and parsley, then add the spices, ghee, and oil and mix.

   Matériel requis:

   Bol de mélange

   60 minutes
2. 2

   Scoop out the eggplant, stuff it with the mixture up to 2/3 of the space of the fruit, and place the stuffed eggplant in the pot.

   Matériel requis:

   🍳

   Pot

   30 minutes
3. 3

   Add the tomato juice and tamarind, then water and salt to taste.

   10 minutes
4. 4

   Leave the pot on medium heat for one and a half hours, then enjoy your meal.

   90 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques