Eggplant Casserole with Peanut Butter

Bassel Al-ZaabiCuisinier

Ingrédients

• 3 medium-sized eggplants
  3 pieces
• 2 green peppers
  2 pieces
• 2 tomatoes
  2 pieces
• 1/2 cup oil, for frying
  0.5 cup
• 1 clove of crushed garlic, to taste
  1 clove
• 2 tablespoons peanut butter, Qudai
  2 tablespoons
• Juice of 1 lemon
  1 piece
• A pinch of black pepper
  1 pinch
• Salt to taste
  1 to taste
• 2 tablespoons tomato sauce
  2 tablespoons

Mesures

1. 1

   Wash the eggplants well and cut them into circles.

   5 minutes
2. 2

   Put the oil in a frying pan over heat and add the eggplant circles, frying until they turn golden, then arrange them in a Pyrex dish.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   Chop the tomatoes and place them in a blender, then add the peanut butter, lemon juice, tomato sauce, and garlic, and blend well.

   Matériel requis:

   🍳

   Blender

   5 minutes
4. 4

   Season the sauce with black pepper and salt, then pour it over the eggplant in the dish.

   5 minutes
5. 5

   Slice the green peppers into circular slices and arrange them on top of the sauce in the dish.

   5 minutes
6. 6

   Place the dish in the oven at 200 degrees Celsius for 15 minutes.

   Matériel requis:

   Four

   15 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques