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1½ kg eggplants, medium size, peeled and cut into quarters
2 cups vegetable oil, for deep frying
for the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
½ kg minced lamb
2 cubes MAGGI® Chicken Bouillon, crumbled
½ teaspoon seven spices
3 tablespoons pine seeds, toasted
for the sauce:
1 clove garlic, crushed
2 medium tomatoes or 300 g, peeled and pureed
¼ teaspoon seven spices
1 cube MAGGI® Chicken Bouillon
2 tablespoons tomato paste
2 cups water or 500 ml
Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil.
Heat the reserved 2 tablespoons of oil in a large pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Chicken Bouillon cubes, Arabic seven spices and pine seeds and stir to combine well.
Combine all sauce ingredients in a small saucepan and bring to boil. Simmer over low heat for 5 minutes. Remove from heat and set aside.
Stuff the prepared eggplant with the meat mixture and place them over a large baking dish. Pour the sauce over. Cover with aluminum foil and bake in a preheated oven at 250˚C for 30 minutes.
Serve hot with vermicelli rice.
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