The supplies, Lebanese herbs, tomato paste, a pack of tomatoes, 7 aubergines, butter, 2 cups of rice, 500g of beef lean mints, knife and a scraper
Only 3 quarters of the bowl must be used. First use a knife to cut 2 tomatoes into a bowl, 500g of beef lean mints, 2 cups of rice, 50g of melted butter, a table spoon of Lebanese, some salt and mix.
Use a scraper to cut the inside of 7 aubergines out and stuff it with the mix
Fill the bottom of a pot with tomatoes
Than add the 7 stuffed aubergines on top of the tomatoes
Fill the pot with hot water, add 80g of butter, a table spoon of Lebanese herbs, some salt and put tomato paste in the pot and put the pot on the stove and cook for 30 minutes on medium heat.
Then add the dish on your plate and bon appétit.
- 500g of beef lean mints
- 2 cups of rice
- Lebanse herbs
- 7.0 Aubergines
- Tomato paste
- A scraper
- A table spoon
- 6.0 Tomatoes