/ Recipe Imam

Recipe Imam

  • Stuffing - 500 Grams
  • Eggplant - 1 Kilogram (Cut into circles 2-2.5 cm thick)
  • Bulb - 1 piece (chopped)
  • Roasted oil - 1 st. a spoon
  • Salt, pepper - - To taste
  • Spice mixture - 1/4 Teaspoon
  • Oil - 1 Piece (for frying)
  • Pine nut - 1 st. Spoon (fry until golden brown, optional)
  • Yoghurt - 1 piece (to complete the dish)

In the saucepan add melted butter, heat,Add the onion. Cook until transparent. Then, add the mince. Season with salt, pepper and spices. And cook until mincemeat gets brownish color. Lay the eggplants on a strainer and add a little salt. Allow to stand for 10 minutes. Next, wipe with a dry napkin and fry until golden. Then place on a towel so that it absorbs excess oil. In a frying pan with high edges, lay the bottom layer of fried eggplant, then a layer of minced meat and a final layer of eggplant. Put on a slow fire and pour, abundantly, with water (almost to the edge). Cover with a lid or aluminum foil and boil for 15-20 minutes. When the dish is ready, serve the top of the table with a little yoghurt on top and sprinkle slightly with pine nuts. Bon Appetit.

Servings: 4

Pay attention to: