Ingredients
Instructions
- Preheat the oven to 210°C (410°F)
- Cut the eggplants lengthwise, score the flesh, and brush with olive oil
- Roast the eggplants in the preheated oven for 15 minutes
- In a pan, sauté the chopped onion in olive oil until translucent
- Add the ground meat to the onions and cook for 5 minutes, season with salt and pepper
- Stir in the pomegranate molasses and chopped coriander, mix well and sprinkle with sumac
- In the same pan, sauté the diced tomatoes briefly and set aside
- Prepare the sauce by mixing yogurt, tahini, crushed garlic, lemon juice, and salt
- For assembly, spread the sautéed tomatoes on the serving dish
- Place the roasted eggplants on top of the tomatoes
- Top the eggplants with the cooked meat mixture
- Pour the yogurt sauce over everything
- Garnish with toasted nuts
- Scatter pieces of toasted Lebanese bread around and over the dish
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