Ingredjenti
Laħam ta' bovini mqassam0.5 kilogram
Bajdunġal6 medium-sized
Peprina ħadra4
Bżar1
Aglow4 cloves- Small Onion1
Ġuħ ta' tomat2 cups
Ghee1 tablespoon
Brodu tal-poli2 cubes
Vinaġru0
Salt0
Bżar iswed0- Nutmeg Grate0
Passi
- 1
Soak the sliced eggplant in water and salt and let it sit.
recipe.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.
recipe.minutesGħodda meħtieġa:
Pan - 3
Drain the eggplant from the water and let it dry.
recipe.minutes - 4
Heat the oil and add the eggplant and bell peppers to fry them.
recipe.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.
recipe.minutesGħodda meħtieġa:
Tazza - 6
To prepare the sauce, heat a little oil and add the onion and garlic to sauté until yellow.
recipe.minutes - 7
Add vinegar, tomato juice, and chicken stock to the onion mixture and stir the ingredients well.
recipe.minutes - 8
Season the mixture with salt and pepper and let the sauce boil.
recipe.minutes - 9
Pour the sauce over the eggplant tray and place it in the oven for about 10 to 15 minutes.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Laħam ta' bovini mqassamgħal kull 100gBajdunġalgħal kull 100gPeprina ħadragħal kull 100gBżargħal kull 100gAglowgħal kull 100gĠuħ ta' tomatgħal kull 100gGheegħal kull 100gBrodu tal-poligħal kull 100gVinaġrugħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.