Eggplant Mtabbak

Name: Eggplant Mtabbak
Cuisine: American
Ingredients: 1 2/3 pounds eggplant (750 grams); 1 onion; 1/2 bell pepper; 3 1/2 ounces ground beef (100 grams); 1/2 teaspoon allspice; 3 large tomatoes; 3/4 cup tomato sauce (200 ml); 1 tablespoon brown sugar; 1 teaspoon chopped parsley; 1 cup rice; 1/4 cup vermicelli noodles; 2 cups water; 1/2 teaspoon salt

Dina Khayat El Solh @chef_dina

لبنان

Eggplant - Rice

Dina Khayat El Solh @chef_dina

لبنان

Eggplant - Rice

Saved

Ingredients

1 2/3 poundseggplant (750 grams)
1onion
1/2bell pepper
3 1/2 ouncesground beef (100 grams)
1/2 teaspoonallspice
3large tomatoes
3/4 cuptomato sauce (200 ml)
1 tablespoonbrown sugar
1 teaspoonchopped parsley
1 cuprice
1/4 cupvermicelli noodles
2 cupswater
1/2 teaspoonsalt

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Steps

1

Peel part of the eggplant skin.
2

Slice the eggplant into rounds and roast them in the oven on a lightly oiled baking sheet.
3

Sauté the onion and bell pepper in oil over medium heat, then add the ground beef and allspice. Cook until the beef is browned.
4

Add the chopped tomatoes. Once they soften a bit, add the tomato sauce and brown sugar. Adjust the flavor with water and salt as needed.
5

Pour the sauce over the eggplant and heat them together.
6

Garnish with parsley (and optionally pine nuts). Serve with rice cooked with vermicelli noodles. Enjoy!