|Photo: Mnazzalet Bathenjan Recipe|
The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mnazzalet Bathenjan Recipe. Enjoy the good taste of Arabic Food and learn how to make Mnazzalet Bathenjan.
Serves: 6 persons
3 medium eggplants or 1 kg, peeled and cut into rings
½ cup vegetable oil or 125 ml, for deep frying
3 teaspoons salt
3 tablespoons vegetable oil
500 g lean beef, cut into cubes
1 medium onion or 250 g, chopped
2 tablespoons tomato paste
4 medium tomatoes or 500 g, cut into large pieces
6 cloves garlic, crushed
1 tablespoon ground turmeric
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon or 20 g
4 cups water or 1 liter, hot
2 whole pieces dried lime
1 cup yellow peas, dried or 200 g
2 small green bell peppers or 150 g, cut into large pieces
Sprinkle Eggplant pieces with Salt, allow the bitter juices to render, pat dry and deep fry in vegetable oil until they turn to a golden color (about 10 minutes) and lay on the bottom of a oven-proof dish.
In a medium pot, heat 30g Vegetable Oil, then add the Meat cubes, chopped Onions, and fry for 10 minutes, add Tomato paste, half the Tomatoes, Garlic, and Spices and sauté for another 5 minutes.
Add MAGGI® Chicken Bouillon , water and dried limes and split peas and simmer for another 40 minutes or until the split peas are ¾ cooked (aldante).
Pour sauce over the eggplants in the oven-proof dish.
Arrange the Green Pepper and remaining Tomato pieces on top and put the dish in a preheated panggangan at 180°C for 20-30 minutes.
Remove and serve with white rice.
Cooking tips : Quantity of dried limes can be adjusted to taste to increase or decrease the sour & tangy lemon flavor.
Energy : 505.00 Kcal
Protein : 27.00 g
Carbohydrate : 36.00 g
Fats : 28.00 g