Munazaleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Eggplant - 1 LargeRipe tomatoes - 2 Large or 4 MediumOnion - 1 MediumMinced beef - 500 gramsMixed middle eastern spiceSaltPepperOlive oil - 1TBChicken bouillon - 1 cubeTomato paste - 1 small canBoiling water - 1 cup
1. Pre-heat oven to 350 F degrees.
2. Wash and slice eggplant and tomatoes in round slices 1-1.5 cm.
3. Brush sliced eggplants with olive oil on both sides and layer in an oven pan. salt & pepper and place in the oven for 30 min uncovered.
4. Cut onion in tiny pieces and add to small saucepan with 1 TB olive oil until it softens.
5. Add minced meat and mix with onion. Add middle eastern spice, salt and pepper to taste and set aside when cooked.
6. Once eggplant is done, remove from the oven, layer tomatoes, and the meat.
7. Mix the boiling hot water with chicken bouillon cube and tomato paste and pour over dish and place back in the oven for 30 min.
2. Wash and slice eggplant and tomatoes in round slices 1-1.5 cm.
3. Brush sliced eggplants with olive oil on both sides and layer in an oven pan. salt & pepper and place in the oven for 30 min uncovered.
4. Cut onion in tiny pieces and add to small saucepan with 1 TB olive oil until it softens.
5. Add minced meat and mix with onion. Add middle eastern spice, salt and pepper to taste and set aside when cooked.
6. Once eggplant is done, remove from the oven, layer tomatoes, and the meat.
7. Mix the boiling hot water with chicken bouillon cube and tomato paste and pour over dish and place back in the oven for 30 min.
Nutritional Info Amount Per Serving
- Calories: 348.5
- Total Fat: 25.1 g
- Cholesterol: 70.8 mg
- Sodium: 862.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.6 g
- Protein: 16.9 g
Member Reviews