John Myers
Cynnwys
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Cynhwysion
- 2 Eggplant ffres
- 1 winwnsyn wedi'i ddeisio
- 1 Pointed peppers diced red
- 3 clof Garlleg wedi'i sleisio
- 3 sleisys Sinsir wedi'i dorri
- 6 Dates diced
- 1 llwy fwrdd Past tomato
- 1 llwy fwrdd Siwgr powdwr
- 1 llwy fwrdd Ewin daear
- 1 llwy fwrdd Allspice y ddaear
- 0,5 llwy fwrdd Sinamon daear
- 0,5 llwy fwrdd Pupur poeth
- 1 llwy fwrdd Cumin daear
- 1 llwy fwrdd Mint dried or fresh
- 1 llwy fwrdd Teim sych neu ffres
- 100 g Caws dafad wedi'i ddeisio
- Olew olewydd
- 4 bach tomatos
- 4 Pupurau gwyrdd
- Halen
Cyfarwyddiadau
Prepare eggplant:
- Cut off the green stem from the aubergine and peel out approx. 2 cm wide strips all around with the peeler (this prevents the aubergine from collapsing during baking) - see also photo. Cut a slit in the aubergine (lengthways), this will later serve as a pocket for the filling
- Heat the olive oil and fry the aubergine on all sides. When it's nice and brown all around, take it out of the pan and set it aside.
Paratowch y llenwad:
- Fry the onions, pepper pieces, garlic and ginger in the oil of the fried aubergine. Add powdered sugar and let it caramelize. Stir in tomato paste. Season with cloves, allspice, cinnamon, paprika, cumin, mint and thyme. Dice the dates and add them. Remove the vegetables from the stove, dice the sheep's cheese and mix in
Cwblhau:
- Pour the filling into the prepared pocket of the eggplant. Place these aubergine halves in a baking dish, pour in about 1/4 liter of water and bake at 170 ° for 30 minutes. After baking, put a few tomato slices on the aubergine, if you want you can add a pepperoni.
- I recommend rice or flatbread as a side dish. Enjoy your meal!
Maeth
Yn gwasanaethu: 100gCalorïau: 208kcalCarbohydradau: 38gProtein: 3.2gBraster: 4.5g
