Ingrédients
Aubergine1 kilogram- Lean ground meat300 grams
Oignon2 pieces
Tomate2 pieces
Concentré de tomate2 tablespoons- Roasted pine nuts2 tablespoons
Huile Végétale4 tablespoons
Épices douces1 teaspoon
Cannelle0- Salt to taste0
Mesures
- 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 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:Poêle à frire - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:🍳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 minutes - 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 minutes
Faits nutritionnels
Auberginepour 100gOignonpour 100gTomatepour 100gConcentré de tomatepour 100gHuile Végétalepour 100gÉpices doucespour 100gCannellepour 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.