Preparation time (min): 15
Cooking time (min): 90
Serves: 5
Ingredients
1 kg small eggplants
2 portions cooked minced meat
3 tablespoons pine nuts, toasted
400 g canned chopped tomatoes
2 cups water
1 pinch white pepper
1 teaspoon salt
1 pinch dried mint
Method of Preparation
Put in eggplants in a non-stick tray (30 x 25 cm) in preheated oven (250ēC) for 1 hour.
Rotate every 15 minutes for even cooking.
Make an opening along the eggplant, spoon into meat and pine nuts.
Put back in tray and cover with tomatoes.
Mix remaining ingredients, add to eggplant and cover tray with aluminum foil.
Cook over low heat for 30 minutes or until mixture thickens.
Serve hot with cooked rice and vermicelli.
Tip: Instead of 400 g canned chopped tomatoes, you can chop 4 fresh medium tomatoes.
If the meat was not previously prepared, start by cooking 300 g of raw minced meat.
Nutritional value per serving:
Energy (cal): 205
Cholesterol (mg): 36
Fats (g): 7
Starch (g): 19
Proteins (g): 17
Fiber (g): 6
