Eggplant – Chopping Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g auberine (s)
- 300 g tomato (s)
- 2 onions)
- 1 bunch marjoram
- 50 g arlic butter
- 500 g minced meat, mixed
- 1 tablespoon tomato paste
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Clean and wash the eggplant, cut into cubes, sprinkle with salt and let it steep. Wash tomatoes and cut off stalks. Roughly chop the tomatoes. Peel and chop the onions. Wash the marjoram and pluck the leaves. Drain the aubergines through a sieve.
- Melt the garlic butter in the pan. Add onions, aubergines and minced meat, stir-fry for 15 minutes over low heat. Finally add tomatoes, tomato paste and marjoram and cook for another 10 minutes. Season to taste with salt, pepper and paprika.
- It goes well with fresh baguette or flatbread.
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