Ingredjenti
Bajdunġal1 kilogram- Lean minced meat300 grams
Bżar2 medium size
Tomat2 large size
Pasta tat-tadam2 tablespoons- Roasted pine nuts2 tablespoons
Żejt vegetali4 tablespoons
Speċi sweet1 teaspoon
Kanella0- Salt to taste0
Passi
- 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 minGħodda meħtieġa:
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 minGħodda meħtieġa:Pan - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minGħodda meħtieġa: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 minGħodda meħtieġa:🍳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 tan-Nutrizzjoni
Bajdunġalgħal kull 100gBżargħal kull 100gTomatgħal kull 100gPasta tat-tadamgħal kull 100gŻejt vegetaligħal kull 100gSpeċi sweetgħal kull 100gKanellagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.