Ingrédients
Viande de boeuf hachée0.5 kilogram
Aubergine6 medium-sized
Poivron vert4
Oignon1
Ail4 cloves- Small Onion1
Jus de tomate2 cups
Ghee1 tablespoon
Fond de poulet2 cubes
Vinaigre0
Sel0
Poivre noir0- Nutmeg Grate0
Mesures
- 1
Soak the sliced eggplant in water and salt and let it sit.
5 minutes - 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 minutesMatériel requis:
Poêle à frire - 3
Drain the eggplant from the water and let it dry.
5 minutes - 4
Heat the oil and add the eggplant and bell peppers to fry them.
5 minutes - 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 minutesMatériel requis:
Plateau - 6
To prepare the sauce, heat a little oil and add the onion and garlic to sauté until yellow.
5 minutes - 7
Add vinegar, tomato juice, and chicken stock to the onion mixture and stir the ingredients well.
5 minutes - 8
Season the mixture with salt and pepper and let the sauce boil.
5 minutes - 9
Pour the sauce over the eggplant tray and place it in the oven for about 10 to 15 minutes.
15 minutesMatériel requis:
Four
Faits nutritionnels
Viande de boeuf hachéepour 100gAuberginepour 100gPoivron vertpour 100gOignonpour 100gAilpour 100gJus de tomatepour 100gGheepour 100gFond de pouletpour 100gVinaigrepour 100gSelpour 100gPoivre noirpour 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.