وردات الباتنجال محشية باللحم المفروم
Directions
- 1In a glass bowl, combine the ground beef, red onion, garlic, and parsley. Add the spice mix, salt, oil and water. Mix well.
- 2In a frying pan, heat the tomato sauce, add two cloves of garlic, bay leaf, thyme, oregano, red pepper flakes, black pepper, powdered onion, and a pinch of powdered onion.
- 3Add a large spoonful of tomato paste from the Amour brand to the sauce and mix well.
- 4Cut the eggplants into thin slices and salt them. Let them sit to release some water.
- 5Arrange the eggplant slices into flower shapes. Brush the eggplant with oil, fill the gaps with the meat mixture.
- 6Bake at 170°C until the eggplant and meat are cooked.
- 7Add cheese and let it melt.
- 8Serve the eggplant with the prepared tomato sauce.
Ingredients
- 1 large ball ground beef
- 1 small bowl finely chopped red onion
- 1 small bowl finely chopped garlic
- 1 small bowl finely chopped parsley
- 1 small bowl spices mix
- 1 salt
- 1 large spoonful oil
- 2 large spoonfuls water
- 3 cans tomato sauce
- 2 cloves garlic
- 1 bay leaf
- 1 pinch dried thyme
- 1 pinch red pepper flakes
- 1 pinch oregano
- 1 pinch black pepper
- 1 pinch powdered onion
- 3 eggplants
- 1 cheese
Equipment
bowlfrying panwooden cutting boardknifebaking sheetserving plates
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