Stuffed Eggplant
3 eggplants
Kosher salt
500 gr' beef thinly chopped
oil for frying
3 large onions, chopped
100 gr' pine nuts
1 C chopped parsley
1 teas each salt, pepper, soup powder, cumin, turmeric
Sauce
6 cloves of garlic, sliced
Olive oil for frying
1 can crushed tomatoes
Kosher salt
500 gr' beef thinly chopped
oil for frying
3 large onions, chopped
100 gr' pine nuts
1 C chopped parsley
1 teas each salt, pepper, soup powder, cumin, turmeric
Sauce
6 cloves of garlic, sliced
Olive oil for frying
1 can crushed tomatoes
Cut the eggplants into 1 cm (0.4 inch) thick slices, so that every 2 slices are attached to each other. Sprinkle salt on eggplant slices, set aside for 1-2 hours. Dry with paper towel. Fry the double slices. in oil, on both sides. Put the fried slices on paper towels to absorb the excess oil. Fry beef in oil until its color changes, and place in a bowl. Fry onion until brown and put in the bowl. Sautיethe pine nuts lightly, and place in the bowl . Add chopped parsley and the spices to the bowl and stir. Fill each pair of eggplant slices with the beef mixture and put in a Pyrex dish. In a saucepan, lightly fry the sliced garlic in some olive oil. Add tomatoes can, cook on a low flame
until the sauce thickens and is reduced. Pour sauce on eggplant slices .Bake in a moderate oven
for 40 minutes.
Enjoy. I will
Elinoar
until the sauce thickens and is reduced. Pour sauce on eggplant slices .Bake in a moderate oven
for 40 minutes.
Enjoy. I will
Elinoar