John Myers
Contents
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Ingredients
- 2 Eggplant fresh
- 1 Diced onion
- 1 Pointed peppers diced red
- 3 cloves Sliced garlic
- 3 slices Chopped ginger
- 6 Dates diced
- 1 tbsp Tomato paste
- 1 tbsp Powdered sugar
- 1 tsp Ground cloves
- 1 tsp Ground allspice
- 0,5 tsp Ground cinnamon
- 0,5 tsp Hot pepper
- 1 tsp Ground cumin
- 1 tbsp Mint dried or fresh
- 1 tbsp Thyme dried or fresh
- 100 g Diced sheep cheese
- Olive oil
- 4 small Tomatoes
- 4 Green peppers
- Salt
Instructions
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.
Prepare the filling:
- 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
Completion:
- 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!
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 38gProtein: 3.2gFat: 4.5g
