Ingredients
- Eggplant, Roma1 kilogram
Bell Pepper150 grams
Hot Pepper150 grams
Potato0.5 kilogram- Oil, for frying1 cup
Ground beef500 grams- Onion, chopped2 pieces
- Garlic, minced4 cloves
Tomato Juice2 cups
Oil2 tablespoons
Flour0.5 cup- Eggs2 pieces
Yogurt1 cup
Ghee3 tablespoons
Water1 cup- Salt and black pepper to taste0
Cumin0
Steps
- 1
Peel the eggplant and cut it into slices, then place it in a strainer and sprinkle with salt.
5 minRequired Tools:
Strainer
Knife
Cutting Board - 2
Peel the potatoes and cut them into sticks, then cut the peppers in half.
5 minRequired Tools:KnifeCutting Board - 3
Fry all the ingredients and place them on paper towels to absorb the oil after frying.
10 minRequired Tools:
Frying Pan🍳Paper Towels - 4
Add two tablespoons of oil to a pot over heat, add the chopped onion, and sauté until it turns yellow, then add the minced garlic for a few seconds while stirring.
5 minRequired Tools:
PotFrying Pan - 5
Then add the ground meat over the onion and garlic, along with the tomato juice, and let the mixture cook for half an hour until done.
30 minRequired Tools:Pot - 6
Melt the ghee in a pot over heat, add the flour, and stir until it turns yellow. Then gradually add water while continuously stirring to prevent the flour from clumping, and continue stirring until it reaches a boiling point.
10 minRequired Tools:Pot - 7
Then gradually add the yogurt while continuously stirring until it boils, add salt and pepper, and when it cools, add the eggs.
5 minRequired Tools:Pot - 8
Take a 24 cm tray and layer it with eggplant, then potatoes, then peppers, and place the ground meat on top. Repeat the layering and then add the bechamel sauce on top.
10 minRequired Tools:
Tray - 9
Place the tray in the oven for 30 minutes at medium heat until the top is browned.
30 minRequired Tools:
Oven
Nutrition Facts
Bell Pepperper 100gHot Pepperper 100gPotatoper 100gGround beefper 100gTomato Juiceper 100gOilper 100gFlourper 100gYogurtper 100gGheeper 100gWaterper 100gCuminper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.