Recipe ingredients
- 1 kg, 32 oz, small eggplants
- 400 g, 14 oz, minced meat
- 1/2 cup fried pine nuts
- 1 cup tomato juice or paste
- 2 tablespoons pomegranate thickened juice
- 1 cup water
- 1 teaspoon salt, as desired
- A dash of ground black pepper
- A dash of ground cinnamon
- 4 cups yoghurt
- 6 cloves garlic crushed with a dash of salt
- 2 toasted pitta bread
- 2 cups vegetable oil, for frying the eggplants
- 2 tablespoons butter, for frying minced meat
- 2 tablespoons melted butter for garnishing
Recipe method
- Fry minced meat in butter then add peppers and salt.
- Mix well on low heat for 10 minutes. Put aside.
- Roll eggplant on a surface, so that hollowing would be easier.
- Wash eggplants well. Remove stem ends.
- Hollow out with an apple corer. Wash well again. Drain.
- Mix fried meat and half the quantity of pine nuts.
- Fill eggplants with meat mixture.
- Fry stuffed eggplants in oil then put aside.
- Put tomato juice in a pan then add water, pomegranate and salt. Stir to mix.
- Add stuffed eggplants to tomato mixture. Bring to a boil.
- Lower heat and leave for 40 minutes or until tender and 1/2 cup of the liquid is left.
- Cut toasted pita bread into small pieces.
- Put in a heavy based plate. Add eggplants and liquid.
- Mix yoghurt with garlic then add them to plate.
- Sprinkle fried pine nuts and butter over yoghurt.
- Serve hot. You can garnish this dish also with minced meat.
Other arab recipes:
Stuffed eggplant with yoghurt recipe
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