Heat the oil in a deep frying pan over high heat. Once hot, add the eggplant slices and fry them until they become golden brown. Remove them from the oil and place them on paper towels to drain the excess oil.
In a separate pot, add two tablespoons of vegetable oil and sauté the onions and minced garlic over medium heat. Stir them until they change color and become golden. Then add the ground meat, mixed spices, salt, black pepper, and a dash of cardamom. Stir everything together until the meat changes color and the liquid evaporates.
Remove the pot from the heat and let it cool. Once cooled, start stuffing the fried eggplants with the meat mixture and place them in a deep pot.
In a bowl, mix tomato juice, tomato paste, and a pinch of salt. Pour the sauce over the stuffed eggplants, ensuring the sauce covers them completely. Finally, cover the pot and cook over medium heat for about 20 minutes.
When the dish is cooked, don’t forget to garnish it with fried nuts and parsley leaves.
| 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. |
