Ingrédients
- ٢ باذنجان2 pieces
- ١ كيلوغرام لحم مفروم ناعم، لحمة كباب1 kilogram
- ١ كيلوغرام بندورة، مهروس1 kilogram
- ٢ ملعقة كبيرة رب البندورة2 tablespoons
- ١ عصير ليمونة حامضة1 piece
- ١ ملعقة كبيرة دبس الرمان1 tablespoon
- ١ كوب ماء1 cup
- ٢ بصلة كبيرة، مقطعين جوانح2 pieces
- ملح وبهار0
Épices mélangées0
Mesures
- 1
Peel the eggplant and slice it lengthwise into very thin slices, fry in plenty of oil, then place on paper towels to dry and absorb the oil.
10 minutesMatériel requis:
Poêle à frire🍳Paper Towels - 2
Season the meat with spices, salt, and pepper, shape into fingers, and fry in a little oil until slightly browned, then set aside.
10 minutesMatériel requis:Poêle à frire - 3
Fry the onions in the same pan used for browning the meat, then set the onions aside.
10 minutesMatériel requis:Poêle à frire - 4
Wrap each meat finger with a slice of eggplant.
5 minutes - 5
In a Pyrex dish, place half of the onions on the bottom, then arrange the eggplant-wrapped fingers on top of the onions, followed by the remaining onions.
10 minutesMatériel requis:🍳Pyrex Dish - 6
Mix the crushed tomatoes with the tomato paste, lemon juice, and molasses, then pour over the onions and meat.
10 minutes - 7
Place the dish in the oven for one hour and serve.
60 minutesMatériel requis:
Four
Faits nutritionnels
Épices mélangéespour 100g* 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.