Aubergines with beef and pomegranate molasse
Categories | Sources | Filters
Aubergines with beef and pomegranate molasse


4 personnes

Cook

Favourites

Share 
INGREDIENTS
4 aubergines, halved lengthways flesh scored in a criss-cross pattern
600 to 700 g of boiled beef
1 onion
coriander
2 or 3 tablespoons of pomegranate molasse
pomegranate seeds
1 teaspoon of ground cumin
2 tablespoons of olive oil
 

Add to my shopping list 
DIRECTIONS
01
Preheat the oven to 190 °C.

02
Brush the aubergines with olive oil and put on a baking sheet, cook for 20 to 30 minutes until the flesh is soft enough to scoop out. When they are cooled, scoop out the centres, shop the flesh.

03
In a large frying pan, heating the remaining olive oil fry the onion until soft, add the meet, the flesh of the aubergines, the cumin, coriander, continue to cook and stir for 3 minutes. Remove from heat before add the pomegranate molasse.

04
Lay the aubergine halves in a baking dish and divide the mixture between them. Bake for 20 minutes.

05
In order to serve add coriander and pomegranate seeds.

Comments

Comment