Eggplant Mtabak

Nawal El-MasriCuoco

Ingredienti

• 2 large eggplants
  2 pieces
• 3 medium tomatoes
  3 pieces
• 1 large onion
  1 piece
• 1 green bell pepper
  1 piece
• 5 cloves of garlic
  5 cloves
• 2 tablespoons of tomato paste
  2 tablespoons
• 1 tablespoon of vegetable oil
  1 tablespoon
• 1 cup of water
  1 cup
• Sale
  0
• Chopped parsley for garnish
  0

Passi

1. 1

   Slice the onion and sauté it in oil, then add the garlic cloves.

   Utensili necessari:

   Padella

   Coltello

   Tagliere

   5 min
2. 2

   Chop the tomatoes and bell pepper into medium squares and add them to the onion and garlic, stirring well.

   5 min
3. 3

   Add the tomato paste and salt to the mixture.

   3 min
4. 4

   Peel the eggplant and cut it into rounds, then add it to the mixture on the heat along with the cup of water and simmer on low heat until cooked.

   10 min
5. 5

   Remove the dish from the heat and let it cool, then pour it into a serving dish, garnish with parsley, and serve.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag