وردات الباتنجال

127 mins
Serves 2
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Directions

  1. 1In a glass bowl, combine ground beef, finely chopped red onion, finely chopped garlic, finely chopped parsley, ground spices, salt, oil, and water.
  2. 2In a glass bowl, combine ground beef, finely chopped red onion, finely chopped garlic, finely chopped parsley, ground spices, salt, oil, and water.
  3. 3In a glass bowl, combine ground beef, finely chopped red onion, finely chopped garlic, finely chopped parsley, ground spices, salt, oil, and water.
  4. 4Mix well until combined.
  5. 5Mix well until combined.
  6. 6Mix well until combined.
  7. 7In a frying pan, prepare the tomato sauce with 3 cans of tomato sauce, 2 cloves of finely chopped garlic, 1 bay leaf, dried thyme, red pepper flakes, oil, salt, black pepper, red pepper, and onions.
  8. 8In a frying pan, prepare the tomato sauce with 3 cans of tomato sauce, 2 cloves of finely chopped garlic, 1 bay leaf, dried thyme, red pepper flakes, oil, salt, black pepper, red pepper, and onions.
  9. 9In a frying pan, prepare the tomato sauce with 3 cans of tomato sauce, 2 cloves of finely chopped garlic, 1 bay leaf, dried thyme, red pepper flakes, oil, salt, black pepper, red pepper, and onions.
  10. 10Add a tablespoon of tomato paste.
  11. 11Add a tablespoon of tomato paste.
  12. 12Add a tablespoon of tomato paste.
  13. 13Slice the eggplants thinly and salt them.
  14. 14Slice the eggplants thinly and salt them.
  15. 15Slice the eggplants thinly and salt them.
  16. 16Let them rest for a while to release the water.
  17. 17Let them rest for a while to release the water.
  18. 18Let them rest for a while to release the water.
  19. 19Shape the eggplant slices into a flower shape.
  20. 20Shape the eggplant slices into a flower shape.
  21. 21Shape the eggplant slices into a flower shape.
  22. 22Brush the eggplant with oil.
  23. 23Brush the eggplant with oil.
  24. 24Brush the eggplant with oil.
  25. 25Fill the spaces in the eggplant flower with the meat mixture.
  26. 26Fill the spaces in the eggplant flower with the meat mixture.
  27. 27Fill the spaces in the eggplant flower with the meat mixture.
  28. 28Bake the stuffed eggplant at 170 degrees.
  29. 29Bake the stuffed eggplant at 170 degrees.
  30. 30Bake the stuffed eggplant at 170 degrees.
  31. 31Once the eggplant and meat are cooked, add cheese on top if desired.
  32. 32Once the eggplant and meat are cooked, add cheese on top if desired.
  33. 33Once the eggplant and meat are cooked, add cheese on top if desired.
  34. 34Serve the stuffed eggplants with the tomato sauce.
  35. 35Serve the stuffed eggplants with the tomato sauce.
  36. 36Serve the stuffed eggplants with the tomato sauce.

Ingredients

  • 500 g ground beef
  • 500 g ground beef
  • 500 g ground beef
  • 1 small bowl finely chopped red onion
  • 1 small bowl finely chopped red onion
  • 1 small bowl finely chopped red onion
  • 2 cloves finely chopped garlic
  • 2 cloves finely chopped garlic
  • 2 cloves finely chopped garlic
  • 1 small bowl finely chopped parsley
  • 1 small bowl finely chopped parsley
  • 1 small bowl finely chopped parsley
  • 1 tablespoon ground spices
  • 1 tablespoon ground spices
  • 1 tablespoon ground spices
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 3 can tomato sauce
  • 3 can tomato sauce
  • 3 can tomato sauce
  • 2 cloves finely chopped garlic
  • 2 cloves finely chopped garlic
  • 2 cloves finely chopped garlic
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch red pepper
  • 1 pinch red pepper
  • 1 pinch red pepper
  • 1 pinch onions
  • 1 pinch onions
  • 1 pinch onions
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 3 eggplant
  • 3 eggplant
  • 3 eggplant
  • 1 cup cheese
  • 1 cup cheese
  • 1 cup cheese

Equipment

bowlfrying panwooden cutting boardknifebaking sheetserving plates