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Eggplant Fatteh with Meat and Keshk
Eggplant Fatteh with Meat and Keshk
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Eggplant Fatteh with Meat and Keshk

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 3 large Eggplants
  • 2 teaspoons Salt
  • 1 cup Vegetable oil
  • 1 medium Onion
  • 5 pieces Pita bread
  • 1 tablespoon butter
  • 100 g Onions
  • 400 g minced beef
  • 7 cloves Garlic
  • 2 cubes MAGGI Chicken Stock
  • 1 cup Water
  • 1 cup Liquid Whey (Jameed)
  • 2 cups yoghurt
  • 3 tablespoons fresh mint

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  • Energy 505 Kcal
  • Protein 27 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.
2
In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.
3
Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.
4
In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.
5
In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.
6
In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI Chicken Stock, Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.
7
In a mixing bowl combine Yogurt and chopped Mint leaves and stir.
8
Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.
9
Serve hot with Salad or flat bread.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Eggplant Fatteh with Meat and Keshk with

  • 3 large Eggplants
  • 2 teaspoons Salt
  • 1 cup Vegetable oil
  • 1 medium Onion
  • 5 pieces Pita bread
  • 1 tablespoon butter
  • 100 g Onions
  • 400 g minced beef
  • 7 cloves Garlic
  • 2 cubes MAGGI Chicken Stock
  • 1 cup Water
  • 1 cup Liquid Whey (Jameed)
  • 2 cups yoghurt
  • 3 tablespoons fresh mint

Like recipe? Add the ingredients to your basket and deliver to you.

NUTRITIONAL INFORMATION

Eggplant Fatteh with Meat and Keshk with

  • Energy 505 (Kcal)
  • Protein 27 (g)
HOW TO PREPARE

Eggplant Fatteh with Meat and Keshk with

1
Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.
2
In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.
3
Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.
4
In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.
5
In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.
6
In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI Chicken Stock, Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.
7
In a mixing bowl combine Yogurt and chopped Mint leaves and stir.
8
Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.
9
Serve hot with Salad or flat bread.
REVIEWS

Eggplant Fatteh with Meat and Keshk with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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