Zutaten
Rinderhackfleisch0.5 kilogram
Aubergine6 medium-sized
Grüne Paprika4
Zwiebel1
Knoblauch4 cloves- Small Onion1
Tomatensaft2 cups
Ghee1 tablespoon
Hühnerbrühe2 cubes
Essig0
Salz0
Schwarzer Pfeffer0- Nutmeg Grate0
Schritte
- 1
Soak the sliced eggplant in water and salt and let it sit.
5 Min - 2
Put ghee in a frying pan over heat and add the onion until it turns yellow, then add the ground beef and season the mixture with salt, pepper, nutmeg, and a pinch of sugar, stir and let the mixture cook until the meat is done.
10 MinBenötigte Werkzeuge:
Bratpfanne - 3
Drain the eggplant from the water and let it dry.
5 Min - 4
Heat the oil and add the eggplant and bell peppers to fry them.
5 Min - 5
Grease the bottom of the tray with a little oil and layer it with eggplant, then add a layer of the cooked ground beef, followed by another layer of eggplant and green bell peppers.
10 MinBenötigte Werkzeuge:
Tablett - 6
To prepare the sauce, heat a little oil and add the onion and garlic to sauté until yellow.
5 Min - 7
Add vinegar, tomato juice, and chicken stock to the onion mixture and stir the ingredients well.
5 Min - 8
Season the mixture with salt and pepper and let the sauce boil.
5 Min - 9
Pour the sauce over the eggplant tray and place it in the oven for about 10 to 15 minutes.
15 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Rinderhackfleischpro 100gAuberginepro 100gGrüne Paprikapro 100gZwiebelpro 100gKnoblauchpro 100gTomatensaftpro 100gGheepro 100gHühnerbrühepro 100gEssigpro 100gSalzpro 100gSchwarzer Pfefferpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.