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| Fattet Makdous |
Cooking time: 30 minutes | Servings: 6 persons
Ingredients
6-8 small eggplants
4 tbsp tomato paste
4 large tomatoes, peeled, cubes
1/4 cup pine nuts, fried
3-4 cup pita bread, triangles or cubes
400 ml yogurt
3 cloves garlic, minced
1 teaspoon salt
For filling:
500 grams minced lamb or beef
3 tbsp butter
1 medium onion, minced
1 teaspoon salt
4/1 teaspoon black pepper
1 teaspoon mixed Bharat
For frying:
corn oil
Preparation
1. Filling: Place the butter in a medium saucepan over medium heat, add the meat and stir until dry. Add remaining ingredients, cook for 2-3 minutes.
2. Peel the eggplant in lines about 1 cm width (leaving some strips of skin on), open a slit along the side and fill it with the filling. Fry the eggplants in deep oil until golden brown.
3. In a medium cooking pot, add the tomato paste and tomatoes. Place stuffed eggplant over the tomatoes, then place the pot over medium heat for 20-25 minutes until cooked.
4. Put the fried bread in a deep serving dish, place eggplant over it, then power the remaining sauce in the pot over the bread.
5. Mix the yogurt with the garlic and salt. Pour the mixture over the eggplant, and garnish with the fried pine nuts.