Ingredienser
Aubergine1 kilogram- Lean ground meat300 grams
Løg2 pieces
Tomat2 pieces
Tomatpasta2 tablespoons- Roasted pine nuts2 tablespoons
Vegetabilsk olie4 tablespoons
Sød krydderi1 teaspoon
Kanel0- Salt to taste0
Trin
- 1
Heat two tablespoons of oil in a large frying pan, add the eggplant and stir over the heat until cooked, then remove from heat. Cut it in half and set aside.
5 minNødvendigt udstyr:
Stegepande - 2
To make the filling, heat one tablespoon of oil in a frying pan and sauté half of the chopped onion, then add the meat, cinnamon, salt, and 1.5 teaspoons of spice. Mix the mixture over the heat until the meat is cooked, remove from heat, then add the roasted pine nuts and mix the filling well.
5 minNødvendigt udstyr:Stegepande - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minNødvendigt udstyr:Stegepande - 4
Stuff the eggplant halves with the filling and arrange them in a Pyrex dish, then distribute the chopped tomatoes and sautéed onions on top.
5 minNødvendigt udstyr:🍳Pyrex - 5
Dissolve the tomato paste in two cups of water, add 1.5 teaspoons of spice and salt, stir the sauce, then pour it over the eggplant.
5 min - 6
Place the Pyrex in the oven for 15 minutes or until the sauce thickens, then remove from the oven and it is ready to serve.
15 min
Ernæringsfakta
Auberginepr. 100gLøgpr. 100gTomatpr. 100gTomatpastapr. 100gVegetabilsk oliepr. 100gSød krydderipr. 100gKanelpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.