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Batenjein Ablama (Aubergine stuffed with
minced lamb or beef)
Serves 3 - 4
800g aubergines, peeled and cut into quarters
1/4 pine nuts
1 onion chopped
350g minced lamb or beef
1/4 tsp. mixed spices
2 tbs. tomato puree
2 x 400g cans of crushed tomatoes
1 tbs. lemon juice
Salt & pepper
2 tbs. oil
Extra oil for frying
Heat 2 tbs. oil in a pan, fry the onion, till soft,
add the nuts, fry till browned, add the minced meat,
spices, pinch of salt. Fry till the meat is well
Deep-fry the aubergine till browned. Remove and put
on kitchen paper, or brush with oil and grill on both
sides. Arrange the aubergine in an oven tray.
Spread the meat mixture over, pressing it with the
back of a spoon.
Pour the crushed tomato, mixed with tomato puree,
lemon juice salt and pepper over the aubergine.
Cook in a hot oven for 45 minutes or till the
sauce is thickened.
Serve with rice.