Al Makmoor Eggplant Bram

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Ingredients

  • 200 grams minced meat
  • 1/2 kilo long eggplant
  • 1 onion – minced
  • 1 garlic clove – minced
  • 1 tbsp Wadi Food tomato paste
  • 2 tbsp Wadi Food black olive paste
  • 2 tablespoons parsley
  • 5 tbsp Wadi Food olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup roasted pine

    Ingredients of Sauce
  • 1 cup tomato juice
  • 1 tbsp Wadi Food tomato paste
  • 2 tbsp Wadi Food vinegar
  • 2 garlic cloves – minced
  • 2 tbsp Wadi Food olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Lori papers

Steps

  1. Cut the eggplant from the side and then cook in the olive oil from all sides until it becomes soft.
  2. Remove from the oil and set aside to cool.
  3. In the same pan, cook the meat, add onions and garlic and stir well.
  4. Add the tomato paste and olives and then season with salt, pepper, and nutmeg.
  5. Remove the mixture from the fire, add the parsley and leave the filling to cool.
  6. Sauce is prepared by cooking the garlic with olive oil.
  7. Add the vinegar, then the tomato paste and juice and season all with salt and pepper.
  8. Stuff the eggplant from the opened crack with the meat and olive mixture, and then set in the oven pan.
  9. Pour the tomato sauce over the eggplant and bake the bram in a medium heat oven for 40 minutes.
  10. Garnish with roasted pine and parsley and serve.
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