From the kitchen of Chef Moayad Aboonq Musaqa'a Tagine (Eggplant and Meat Bake)
طاجن مصقعة
An eggplant and minced-meat bake: the eggplant is fried, layered with the meat and sauce, then baked until set.
- Serves
- ≈ 5estimate
- Calories per serving
- ≈ 760 kcalestimate
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Ingredients
- 500 g minced meat
- 5 eggplants, sliced and fried
- Bell peppers, fried
- Hot chilies
- 1 large onion, grated
- 6 garlic cloves, crushed
- 2 tomatoes, sliced
- 2 tbsp tomato paste
- 1 cup tomato juice
- 1 cup water
- 1 tbsp raisins
- ¼ stick butter
- 6 tbsp ghee
- Fresh coriander
Spices
- 1 tbsp dried coriander
- 1 tsp each of black pepper and cumin
- ½ tsp nutmeg
- 1 star anise
- Salt, to taste
Nutrition per serving
| Calories | ≈ 760 |
|---|---|
| Protein | ≈ 20.5 g |
| Carbs | ≈ 33.4 g |
| Fat | ≈ 61 g |
Estimated values worked out from the recipe’s ingredients; they vary with the products you use. Not dietary advice.
Method
- Heat the ghee in a pan, add the minced meat and break it up, stirring until its liquid evaporates and it's cooked through.
- Add the butter and all the spices and stir, then add the tomato paste and stir.
- Add the tomato juice and water, stir and leave to cook for 6 minutes.
- In the tagine, spread 2 tbsp ghee and some tomato slices on the bottom, layer the bell peppers and eggplant on top, then add a layer of the meat.
- Continue with another layer of eggplant, bell peppers and tomatoes, then a second layer of meat.
- Top with tomato slices and hot chilies, then add the raisins and 1 tbsp ghee.
- Bake for 10 minutes until browned.
Chef Moayad AboonqFollow Chef Moayad · MOAYAD_ABOONQ
Enjoy — bil-hana wal-afia