مطبخ حواء
22-04-2014, 09:07 AM
(EGGPLANT WITH MEAT (MOSAQA’A
مسقعة الباذنجان واللحم
Ingredients
2 Pieces Potato+ 2 Pieces Eggplant + 1 tomato
Meat Stuffing Ingredients
1plat Mince Meat + 1 big Onion (sliced)
1 Paper (cut into small pieces) + 1 Magi (cube)
1medium Table spoon spices (Cumin + white pepper + Black pepper + meat spices+ Salt).
Souse Ingredients
1big Tomato or 2 small pieces+ 2 Magi cubes + ¼ Glass Water + 1 Table spoon Tomato paste
Method of Preparation
Cut the eggplant and potato into rings, then deep fried them , put them on side .Add all the sauce ingredients in the mixer together , the put little oil in the pan to fried the onion and the paper and the magi until they got the goldfish color ,then add the meat on them and stir until its well done..
Grape a Pyrex , put the first layer the meat , then the fried potatoes, then the eggplants, and put the sliced tomato , and on the top add the sauce , cover it with aluminum foil, put the Pyrex in the oven ( 180 degrees) for 45 min..
After its done remove the cover, and roast the top little, serve it hot...
page: 150
مسقعة الباذنجان واللحم
Ingredients
2 Pieces Potato+ 2 Pieces Eggplant + 1 tomato
Meat Stuffing Ingredients
1plat Mince Meat + 1 big Onion (sliced)
1 Paper (cut into small pieces) + 1 Magi (cube)
1medium Table spoon spices (Cumin + white pepper + Black pepper + meat spices+ Salt).
Souse Ingredients
1big Tomato or 2 small pieces+ 2 Magi cubes + ¼ Glass Water + 1 Table spoon Tomato paste
Method of Preparation
Cut the eggplant and potato into rings, then deep fried them , put them on side .Add all the sauce ingredients in the mixer together , the put little oil in the pan to fried the onion and the paper and the magi until they got the goldfish color ,then add the meat on them and stir until its well done..
Grape a Pyrex , put the first layer the meat , then the fried potatoes, then the eggplants, and put the sliced tomato , and on the top add the sauce , cover it with aluminum foil, put the Pyrex in the oven ( 180 degrees) for 45 min..
After its done remove the cover, and roast the top little, serve it hot...
page: 150