1 kg (32 oz) small eggplants
400 g (14 oz) minced meat
½ cup fried pine nuts
1 cup tomato juice or paste
2 tbs pomegranate thickened juice
1 cup water
1 tsp salt (as desired)
a dash of ground black pepper
a dash of ground cinnamon
4 cups yoghurt
6 cloves garlic crushed with a dash of salt
2 toasted pitta bread
2 cups vegetable oil (for frying the eggplants)
2 tbs butter (for frying minced meat)
2 tbs melted butter for garnishing
Fry minced meat in butter then add peppers and salt. Mix well on low heat for 10 minutes. Put aside.
Roll eggplant on a surface, so that hollowing would be easier. Wash eggplants well. Remove stem ends. Hollow out with an apple corer. Wash well again. Drain.
Mix fried meat and half the quantity of pine nuts. Fill eggplants with meat mixture. Fry stuffed eggplants in oil then put aside.
Put tomato juice in a pan then add water, pomegranate and salt. Stir to mix. Add stuffed eggplants to tomato mixture. Bring to a boil.
Lower heat and leave for 40 minutes or until tender and ½ cup of the liquid is left.
Cut toasted pita bread into small pieces. Put in a heavy based plate. Add eggplants and liquid. Mix yoghurt with garlic then add them to plate.
Sprinkle fried pine nuts and butter over yoghurt. Serve hot. You can garnish this dish also with minced meat.
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