Ingredienti
Melanzana1 kilogram- Lean ground meat300 grams
Cipolla2 pieces
Pomodoro2 pieces
Concentrato di pomodoro2 tablespoons- Roasted pine nuts2 tablespoons
Olio vegetale4 tablespoons
Spezie dolci1 teaspoon
Cannella0- Salt to taste0
Passi
- 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 minUtensili necessari:
Padella - 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 minUtensili necessari:
Padella - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minUtensili necessari:
Padella - 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 minUtensili necessari:🍳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
Fatti nutrizionali
* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

