Ingredienser
Aubergine1 kilogram- Lean minced meat300 grams
Løk2 medium size
Tomat2 large size
Tomatpuré2 tablespoons- Roasted pine nuts2 tablespoons
Vegetabilsk olje4 tablespoons
Søtt krydder1 teaspoon
Kanel0- Salt to taste0
Trinn
- 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 minNødvendig utstyr:
Stekepanne - 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 minNødvendig utstyr:Stekepanne - 3
In a small frying pan, sauté the remaining onion in one tablespoon of oil until golden brown and set aside.
5 minNødvendig utstyr:Stekepanne - 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 minNødvendig utstyr:🍳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
Ernæringsfakta
Aubergineper 100gLøkper 100gTomatper 100gTomatpuréper 100gVegetabilsk oljeper 100gSøtt krydderper 100gKanelper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.