tablespoons vegetable oil, for frying onion, pine nuts and meat
Serving Size: 1 (305) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 419 g87 %
Total Fat 46.6 g71 %
Saturated Fat 8.8 g44 %
Cholesterol 14.6 mg
Sodium 634.7 mg
Dietary Fiber 7.3 g29 %
Sugars 7.2 g28 %
Protein 4.7 g
In a deep skillet, heat the vegetable oil and fry the eggplants on high heat until tender and brown. Remove from oil and place on a kitchen absorbent paper.
In another skillet fry the chopped onion until golden and tender, add the pine nuts, toss for a few seconds then add the ground meat with the cinnamon, nutmeg, salt and pepper and stir until meat is brown. Set aside.
In a baking tray, place the fried eggplants and make a slit, lengthwise, in the middle of each one. Fill each eggplant with enough ground meat.
Layer the tomato slices over them and pour the dissolved tomato paste. Make sure the eggplants are covered with water. Sprinkle with salt.
Bake in the oven on medium heat for around 30 minute Do not allow all liquid to evaporate.