Baby aubergine lovers, Marhaba
I have prepared this authentic casserole with my HEART. Not only because the main ingredient is aubergine but also because I like to layer my casseroles and cook with natural color. YUM YUM
Ingredients:
30 baby aubergine or (2 whole eggplant)
1/2 pound ground beef
1 small chopped onion
1 pound tomatoes
1 bunch chopped cilantro
1 bunch chopped parsley
2 tbsp tomato paste
1 tsp pomegranate molasses
Olive oil
2 cups vegetable oil for frying
Salt
Black pepper
1 tsp cinnamon powder
1 tbsp dry mint
1 large flat pita bread
Handful of pine nuts or your choice of raisins/walnuts/sunflower seeds
Preparation:
Wash baby aubergine. Cut aubergine in half (lengthwise). Heat vegetable oil and fry aubergine. *If using whole eggplant, do not peel. Cut into cubes and fry.
Place aubergine on a plate. Let cool. The aubergine is soft now. Core a little pulp out. *You can use the pulp to prepare Baba Ghannouj if you wish.
Prepare a skillet. Add a drizzle of olive oil. Fry onions and then add ground beef. Add a pinch of salt, black pepper, and cinnamon powder. Cook for 15 minutes.
Prepare a deep baking dish. Place aubergine side to side. Fill each baby with beef filling.Cut tomatoes in circles. Place on top of aubergine. Add a pinch of salt and black pepper. Add dry mint. Mix tomato paste and pomegranate molasses in three cups water. Pour the tomato mix on baby aubergine.
Heat oven to 375 degrees F. Place dish inside oven and bake for 25 minutes. Remove casserole from oven.
Toast pita bread. Cut into small pieces or crumble toasted pita on top of your aubergine casserole. Garnish with a handful of parsley and cilantro.
Prepare a skillet. Add a drizzle of olive oil. Roast pine nuts and add to the aubergine.
Sahtein/Enjoy
I have prepared this authentic casserole with my HEART. Not only because the main ingredient is aubergine but also because I like to layer my casseroles and cook with natural color. YUM YUM
Ingredients:
30 baby aubergine or (2 whole eggplant)
1/2 pound ground beef
1 small chopped onion
1 pound tomatoes
1 bunch chopped cilantro
1 bunch chopped parsley
2 tbsp tomato paste
1 tsp pomegranate molasses
Olive oil
2 cups vegetable oil for frying
Salt
Black pepper
1 tsp cinnamon powder
1 tbsp dry mint
1 large flat pita bread
Handful of pine nuts or your choice of raisins/walnuts/sunflower seeds
Preparation:
Wash baby aubergine. Cut aubergine in half (lengthwise). Heat vegetable oil and fry aubergine. *If using whole eggplant, do not peel. Cut into cubes and fry.
Place aubergine on a plate. Let cool. The aubergine is soft now. Core a little pulp out. *You can use the pulp to prepare Baba Ghannouj if you wish.
Prepare a skillet. Add a drizzle of olive oil. Fry onions and then add ground beef. Add a pinch of salt, black pepper, and cinnamon powder. Cook for 15 minutes.
Prepare a deep baking dish. Place aubergine side to side. Fill each baby with beef filling.Cut tomatoes in circles. Place on top of aubergine. Add a pinch of salt and black pepper. Add dry mint. Mix tomato paste and pomegranate molasses in three cups water. Pour the tomato mix on baby aubergine.
Heat oven to 375 degrees F. Place dish inside oven and bake for 25 minutes. Remove casserole from oven.
Toast pita bread. Cut into small pieces or crumble toasted pita on top of your aubergine casserole. Garnish with a handful of parsley and cilantro.
Prepare a skillet. Add a drizzle of olive oil. Roast pine nuts and add to the aubergine.
Sahtein/Enjoy