Ingrédients
- 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
Sel1 teaspoon
Poivre noir1 teaspoon
Épices mélangées1 teaspoon- Cooking oil, Afiya or sunflower0
Mesures
- 1
Wash the eggplant, peel it, and cut it in half while keeping the stem, then wash it again with water and salt.
5 minutesMatériel requis:
Couteau🍳Bowl - 2
Fry the eggplant in oil in a pot over heat, then remove and set aside.
10 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite
Cuillère - 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 minutesMatériel requis:🍳Tefal trayCouteau - 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 minutesMatériel requis:Marmite - 6
Brown the tray in the oven and serve on a serving plate, enjoy your meal.
10 minutesMatériel requis:
Four🍳Serving plate
Faits nutritionnels
Tomatepour 100gSelpour 100gPoivre noirpour 100gÉpices mélangéespour 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.