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eggplant kibbeh


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Tempo de preparo

45 min(s)


8 servings

Camille Dutra

  • Ingredients
  • Recipe
  • Eggplant2 unit(s)
  • Wheat for kibbeh2 cup
  • Onion1 unit(s)
  • Garlic Clove4 unit(s)
  • Fresh chopped mint1/2 cup
  • Salt and oil to taste
  1. Place the 2 cups of wheat in a large bowl and add 3 cups of boiling water, let it hydrate for approximately 1 hour.
  2. Cut the eggplant into cubes and sauté with the garlic and 1/2 of the onion. Add a little water and cook over low heat until soft.
  3. Then add the eggplant in the wheat bowl + salt + chopped mint + the other half of the chopped onion. Mix the dough well, grease a refractory, cover with half the dough, put the stuffing of your choice, and cover with the rest of the dough.
  4. Bake in a preheated oven at 230 degrees for approximately 30 minutes. Stuffing: I used cottage cheese, but it could be ricotta cream, seasoned ricotta, tofu, cashew cheese..

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