Munazaleh
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Munazaleh calories by ingredient
Introduction
This is a delish Syrian recipe with eggplant, minced meat and tomatoes. I tried to make it as healthy as possible! This is a delish Syrian recipe with eggplant, minced meat and tomatoes. I tried to make it as healthy as possible!Number of Servings: 6
Ingredients
-
Eggplant - 1 Large
Ripe tomatoes - 2 Large or 4 Medium
Onion - 1 Medium
Minced beef - 500 grams
Mixed middle eastern spice
Salt
Pepper
Olive oil - 1TB
Chicken bouillon - 1 cube
Tomato paste - 1 small can
Boiling water - 1 cup
Tips
Pine nuts can also be fried and added but I took them out for the sake of making the recipe as light as possible.
The eggplant is also usually deep fried instead of brushed with olive oil and baked.
Usually served with vermicelli white rice but I also serve it with brown rice.
Directions
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.