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Eggplants with Meat and Nuts Baked in Cocottes
Eggplants with Meat and Nuts Baked in Cocottes
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Recipe Details:
A restaurant-worthy and diabetic-friendly dinner entrée – perfect to impress your family and guests!
Step 1 Put the cut in half eggplants on a plate, season with salt and leave for half an hour. Then rinse the eggplants, dry them with paper towel, and cut into cubes. Step 2 Heat the vegetable oil. Bread the eggplants in flour and put them in a frying pan in one layer. Add salt. Fry the eggplants over high heat stirring constantly until they get a bit soft. Step 3 Wash the meat and cut off the fat. Dry with a paper towel. Cut into cubes with a side of about 1 cm. Spice up. Bread in flour. Step 4 Heat olive oil in a frying pan. Place the meat in a frying pan so that the pieces do not touch each other, otherwise they will stick together, will release juice and won’t brown. Fry the meat for approx. 3 minutes, stirring all the time. Add salt. Step 5 Grind the walnuts with garlic and salt in a blender, then add lemon juice and pepper. Dilute with water to the consistency of liquid sour cream. Step 6 Place the eggplant and meat in 2 cocottes. Pour the nut sauce over and cover the cocottes with lids. Bake in the oven for 40 minutes at 390 F (put the cocottes in a cold oven so that they don’t crack). Step 7 Serve eggplants with meat and mushroom sauce directly in the pots. When serving, sprinkle with parsley and cilantro. Enjoy!
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