Lebanese meat and aubergine

Ingredients for Lebanese meat and aubergine

Instructions for Lebanese meat and aubergine

To prepare the Lebanese meat and aubergine recipe, please follow these instructions:

Heat the oven up to 250 degrees.

The aubergines are cut into thin slices, sprinkle with salt on both sides and stand for approx. 20 minutes.

Afterwards the salt is rinsed, the aubergines are dried with paper and put into one layer on a baking sheet (possibly with a thin layer of olive oil). Bake on top of the oven in the oven for 12-15 minutes until it becomes soft and "safter" slightly in the edge. Aubergines Taken out.

Heat the oven to 180 degrees. Heat the oil and add the onions. Stir with medium heat to the onions slightly start to color - stir all the time. Chopped meat. Turn slightly over the heat and raise the meat for approx. 10 min until it is browned and almost all the water is evaporated - use if necessary. A fork to separate any lumps Add almonds, mint, marmalade, tomatoes and raisins to the meat and let it fry for 2 more minutes - then remove from the heat. Get half of the aubergines in a refractory dish, then half the meat mixture, then half the The rice and half of the cheese. Repeat with the rest of aubergines, meat, rice and cheese. Cover the dish with stanoil and put it on top for approx. 20-25 min

Serve with salad and / or bread