Zutaten
Hackfleisch0.5 kilogram- Roma eggplant, peeled and sliced1.5 kilogram
- Green bell pepper, sweet, sliced0.3 kilogram
- Green chili pepper, chopped2 pieces
- Medium onion, chopped2 pieces
- Garlic clove, minced with a little cumin5 cloves
Tomatensaft4 cup- Corn oil or sunflower oil5 tablespoons
Speiseöl1 cup- Salt and black pepper to taste0
Schritte
- 1
Heat corn oil in a pot over the fire, add the onion and chili pepper until they turn yellow, then add the ground meat and stir until it changes color.
5 MinBenötigte Werkzeuge:
Bratpfanne
Topf - 2
Add the tomato juice to the mixture and let it boil, then add the garlic, salt, and black pepper, stir the mixture well, and let it simmer until the sauce thickens and the meat is cooked and fully integrated with the sauce.
5 Min - 3
Heat frying oil in a frying pan and fry the eggplant and pepper slices, then drain them well from the oil.
5 MinBenötigte Werkzeuge:Bratpfanne - 4
Prepare a medium-sized tray and place one-third of the meat and sauce mixture, followed by a layer of eggplant, then a layer of pepper, then add another third of the meat and sauce mixture, and place another layer of pepper and on top a layer of eggplant.
5 MinBenötigte Werkzeuge:
Tablett - 5
Spread the remaining meat and sauce mixture on top of the tray and place it in a medium oven for a quarter of an hour until the top is browned.
15 Min
Nährwertangaben
Hackfleischpro 100gTomatensaftpro 100gSpeiseölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.