Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 2 eggplant (s)
- 500 g minced meat
- 0.5 ½ bunch parsley
- 0.5 ½ cup raisins
- 0.5 ½ cup almond (s)
- 1 large onion (s)
- some oil
- some tomato paste
- a bit salt
- 0.5 ½ glass water
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and prick the sides three times with the knife and cut open all around. Fry the minced meat with onion, chop the parsley, add to the minced meat. Bring the almonds to the boil in a little water, then peel off the skin, then add the almonds to the minced meat and then salt the mixture. Pour the mixture between the aubergine slices and place in a saucepan. Mix the tomato paste with the water and pour over the aubergines, place a small plate on the filled aubergines to weigh down and cook over medium heat for approx. 40 minutes.
- Rice goes well with it.
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