Ingredjenti
Bajdunġal750 grams
Żejt vegetali0- Yogurt with Cranberries600 grams
Bajda1 piece
Amido tal-qamħ1.5 tablespoons
Aglow5 cloves
Menta mitfugħa0.5 teaspoon
Laħam imqadded400 grams
Butir2 tablespoons- Pine Nuts0
Salt0
Bżar iswed0
Passi
- 1
Sprinkle salt on the eggplant and let it sit for an hour.
60 min - 2
Heat the oil and then fry the eggplant until it turns golden.
10 minGħodda meħtieġa:
Pan - 3
Place the eggplant on paper towels to remove as much excess oil as possible.
5 minGħodda meħtieġa:🍳Kitchen Towel - 4
To prepare the yogurt, place the yogurt in a pot, then add the egg and cornstarch, and heat over the stove until it boils while stirring continuously.
10 minGħodda meħtieġa:
Kazzola - 5
Add 3 cups of water to the yogurt along with the fried eggplant and let it boil, then leave the pot on low heat for about 30 minutes.
30 min - 6
Add the garlic, dried mint, and salt, then leave on the heat for two minutes and remove.
2 min - 7
Heat the butter, then add the ground meat with salt and pepper and fry.
10 minGħodda meħtieġa:Pan - 8
Pour the eggplant into a serving dish, then top with ground meat and pine nuts, and serve.
5 min
Fatti tan-Nutrizzjoni
Bajdunġalgħal kull 100gŻejt vegetaligħal kull 100gBajdagħal kull 100gAmido tal-qamħgħal kull 100gAglowgħal kull 100gMenta mitfugħagħal kull 100gLaħam imqaddedgħal kull 100gButirgħal kull 100gSaltgħal kull 100gBżar iswedgħal 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.