Zutaten
- Medium-sized round eggplant1 kilogram
- Minced meat0.5 kilogram
- One large onion, finely chopped1 piece
Tomate135 grams- Roasted pine nuts2 tablespoons
- Vegetable stock cube, Maggi1 cube
Salz1 teaspoon
Schwarzer Pfeffer1 teaspoon
Gemischte Gewürze1 teaspoon- Cooking oil, Afiya or sunflower0
Schritte
- 1
Wash the eggplant, peel it, and cut it in half while keeping the stem, then wash it again with water and salt.
5 MinBenötigte Werkzeuge:
Messer🍳Bowl - 2
Fry the eggplant in oil in a pot over heat, then remove and set aside.
10 MinBenötigte Werkzeuge:
Topf - 3
In another pot over heat, add a little oil, then add the onion and meat, stir the mixture and add the spices until the meat is cooked, then add the roasted pine nuts, stir a little and remove the filling from the heat.
15 MinBenötigte Werkzeuge:Topf
Löffel - 4
Prepare a Tefal tray and arrange the eggplant halves in it, make a slit with the knife in the center of each eggplant piece and stuff them with the minced meat filling until the quantity is finished.
10 MinBenötigte Werkzeuge:🍳Tefal trayMesser - 5
In a pot over heat, add the tomatoes and the Maggi chicken stock, stir the mixture well until it boils and add it to the eggplant boat tray. Leave the tray on the heat for 20 to 30 minutes until the ingredients are cooked.
30 MinBenötigte Werkzeuge:Topf - 6
Brown the tray in the oven and serve on a serving plate, enjoy your meal.
10 MinBenötigte Werkzeuge:
Ofen🍳Serving plate
Nährwertangaben
Tomatepro 100gSalzpro 100gSchwarzer Pfefferpro 100gGemischte Gewürzepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.