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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the eggplant rings till it has a reddish brown color. | 2. Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs. | 3. In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat. | 4. Stir from time to time till meat is cooked. | 5. Add tomato paste, sugar, salt and pepper, few sultanas and water. | 6. Boil for 2 minutes till it is a thick sauce. | 7. In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers). | 8. Put it in oven at 180 degrees for 15 minutes. | 9. Serve it with white rice or bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled cut	-	-	-	-
meat	250		minced	129276.0	0.0	25378.92	2302.02
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	60.0	14.01	1.65	0.15
water	1/4	cup		0.0	0.0	0.0	0.0
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt pepper				-	-	-	-
oil				-	-	-	-
sultana				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.