There’s nothing better than whipping up a tasty, quick recipe that your family will adore and request time and time again!
Come on chef, get the recipe ready; today you’re going to make eggplant fatteh with minced beef.
Fry the eggplant in oil in a frying pan and fry the Lebanese bread, then let them drain on paper towels to avoid consuming any oil.
Brown the chopped onions in a different frying pan, then add the minced beef and a little pinch of salt. Stir until the meat is done.
Pour the tomato paste, water, lemon juice, and salt into a large frying pan and simmer for 5 minutes.
After that, put the fried eggplant on top of them, boil them for fifteen minutes, and then add some water.
To put the finished items on the serving plate, you will need to prepare the following: the minced beef, the eggplant mixture, the Lebanese bread, the sour milk mixture with smashed garlic, and the garnishing elements (parsley and pine nuts).
Now that you have the fried bread arranged in a Pyrex serving dish, you can cover it with a layer of the sour milk mixture, the entire eggplant combination, and another layer of the sour milk mixture, finally, you can garnish it with parsley and pine nuts.
Feast your senses and enjoy!
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
