Composition / ingredients
Step-by-step cooking
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First we prepare the eggplants: wash, dry and cut the peel along the entire length, retreating 1 cm from each cut strip to make a striped eggplant, like a watermelon. Cut the mugs 1 cm thick.Put it in a bowl, pour salt water and leave for 15 minutes.
Chop finely prepared and onion and garlic.
We prepare minced meat from any meat that you like, I used lamb and beef in equal quantities.
Add our onion and garlic to the minced meat, leave a little garlic aside.
Salt, pepper, add a raw clean egg and knead everything well.
From the resulting minced meat, we form small cutlets.
We smear the bottom and walls of the mold with vegetable oil and begin to spread our dish.
Alternately lay the eggplant circles on the side and cutlets, so in all shapes.
Put sliced slices of tomatoes, pepper on top and sprinkle with chopped garlic.
On top of the entire surface of the products, put sour cream.
Add a glass of cooled boiled water to the mold, salt and cover with foil.
Put in a preheated oven and cook our dish for 1 hour
10 minutes before the end of cooking, remove the foil and let the eggplant bake until golden brown.
Remove from the oven and serve hot.
The juice that was formed during cooking is served in the form of broth.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Chicken egg - 80 kcal/100g
