Zutaten
Aubergine1 kilogram- Lean minced meat300 grams
Zwiebel2 medium size
Tomate2 large size
Tomatenmark2 tablespoons- Roasted pine nuts2 tablespoons
Pflanzenöl4 tablespoons
Süßes Gewürz1 teaspoon
Zimt0- Salt to taste0
Schritte
- 1
Heat two tablespoons of oil in a large frying pan, add the eggplant and stir over heat until cooked, then remove from heat. Cut it in half and set aside.
5 MinBenötigte Werkzeuge:
Bratpfanne - 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 heat until the meat is cooked, remove from heat, then add the roasted pine nuts and mix the filling well.
5 MinBenötigte Werkzeuge:
Bratpfanne - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 MinBenötigte Werkzeuge:
Bratpfanne - 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 MinBenötigte Werkzeuge:🍳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
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

