Eggplants In Red Sauce Recipe

Name: Eggplants In Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil for frying; 2 eggplants, sliced into rounds; 1 pound tomatoes, halved; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 pound ground beef; 1 large potato, diced; 1/3 green bell pepper, chopped; 1 tablespoon tomato paste; salt and ground black pepper to taste; 1/2 lemon, juiced

Servings: persons

vegetable oil for frying
2 eggplants, sliced into rounds
1 pound tomatoes, halved
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1 large potato, diced
1/3 green bell pepper, chopped
1 tablespoon tomato paste
salt and ground black pepper to taste
1/2 lemon, juiced

1
Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain.
2
Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins.
3
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper.
4
Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: vegetable oil for frying, 2 eggplants, sliced into rounds, 1 pound tomatoes, halved, 1 tablespoon olive oil, and more.

Yes, Eggplants In Red Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplants In Red Sauce

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