January 14, 2021
Mutton (boneless): (500 grams)
Tomatoes: 3 small sized (300 grams)
Aubergines: 6 medium sized (1 kilogramme)
Oil (ingredients to be fried in): 6 tablespoons (60 grams)
Onion: 2 medium sized (150 grams)
Water (hot): 11/21 tablespoons (300 millilitres)
Black pepper: 1 dessertspoon (2 grams)
Allspice: 1/4 dessertspoon (0.5 grams)
Sodium 78.00 mg
Phosphate 165.00 mg
- Chop the meat into 2cm2 chunks. Wash the tomatoes and aubergines. Cut the stems of the aubergines, peel off in a striped pattern, cut lengthwise into 2 pieces and chop to a thickness of 3cm. Fry the oil in a pan, add the aubergines and fry until soft by turning them regularly and put them on a separate plate. Peel, wash and finely slice the onion, add to the pan containing the fried aubergines, add the meat, put the lid on and cook for 40 minutes until the meat boils down. Add water, salt and seasoning, cook for a further 20 minutes. Spread the meat on a baking tray, then place the aubergines on top of the meat. Slice the tomatoes into 1/2cm thick circles. Place on top of the aubergines.
- Add the remaining broth. Cook in a preheated, medium hot oven for 20 minutes.
Origins and Traditions
Aubergine kebabs are a very delicious dish consumed at homes and in restaurants. They are a source of fibre and animal protein. Aubergines can be fried in olive oil and the extra oil can be absorbed by a tissue.They are generally consumed with rice as a side dish.