Ingrediënten
Aubergine1 kilogram- Lean minced meat300 grams
Ui2 medium size
Tomaat2 large size
Tomatenpuree2 tablespoons- Roasted pine nuts2 tablespoons
Plantenolie4 tablespoons
Zoete specerij1 teaspoon
Kaneel0- Salt to taste0
Stappen
- 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 minBenodigde hulpmiddelen:
Koekenpan - 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 minBenodigde hulpmiddelen:Koekenpan - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minBenodigde hulpmiddelen:Koekenpan - 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 minBenodigde hulpmiddelen:🍳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
Voedingsfeiten
Aubergineper 100gUiper 100gTomaatper 100gTomatenpureeper 100gPlantenolieper 100gZoete specerijper 100gKaneelper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.