Ingrediente
Vânătă1 kilogram- Lean ground meat300 grams
Ceapă2 pieces
Roșie2 pieces
Pastă de roșii2 tablespoons- Roasted pine nuts2 tablespoons
Ulei vegetal4 tablespoons
Condiment dulce1 teaspoon
Scorțișoară0- Salt to taste0
Pași
- 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 minUstensile necesare:
Tigaie - 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 minUstensile necesare:Tigaie - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minUstensile necesare:Tigaie - 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 minUstensile necesare:🍳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
Date nutriționale
Vânătăper 100gCeapăper 100gRoșieper 100gPastă de roșiiper 100gUlei vegetalper 100gCondiment dulceper 100gScorțișoarăper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.