Ingredients
Eggplant1 kilogram- Lean minced meat300 grams
Onion2 medium size
Tomato2 large size
Tomato Paste2 tablespoons- Roasted pine nuts2 tablespoons
Vegetable Oil4 tablespoons
Sweet Spice1 teaspoon
Cinnamon0- Salt to taste0
Steps
- 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 minRequired Tools:
Frying Pan - 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 minRequired Tools:Frying Pan - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minRequired Tools:Frying Pan - 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 minRequired Tools:🍳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
Nutrition Facts
Eggplantper 100gOnionper 100gTomatoper 100gTomato Pasteper 100gVegetable Oilper 100gSweet Spiceper 100gCinnamonper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.