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How To Make Stuffed Aubergines In Tomato And Yoghurt Sauce
MIDDLE EAST EYE24Ingredients
50Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 12 aubergines (baby)
- 50 grams pine nuts
- 1 onion (finely chopped)
- 1 onion (thinly sliced)
- 300 grams minced lamb (lean preferably)
- 1 pinch canela
- 2 tomatoes
- 2 Tbsp. tomato paste
- 250 mL water (for the tomato sauce)
- 1 pinch sugar
- 1.5 kilograms yoghurt
- 3 Tbsp. Tahini
- 2 garlic cloves (minced)
- 1 Tbsp. lemon juice
- 125 mL water (for the yoghurt mix)
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 200 grams pitta bread
- 30 grams fresh parsley (chopped)
- 30 grams toasted almonds (optional)
- salt
- pepper
- vegetable oil
- butter
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