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Eggplants with Meat and Nuts Baked in Cocottes

Eggplants with Meat and Nuts Baked in Cocottes

   

Eggplants with Meat and Nuts Baked in CocottesEggplants with Meat and Nuts Baked in Cocottes


Recipe Details:
A restaurant-worthy and diabetic-friendly dinner entrée – perfect to impress your family and guests!


Ingredients:
  • Cocottes – 2
  • Beef – ¾ lb.
  • Small eggplants (cut in half lengthwise) – 2-3
  • Walnuts – ¾ cup
  • Garlic – 4 cloves
  • Almond flour – 2 tbsp.
  • Lemon juice – 1 tbsp.
  • Olive oil – 2 tbsp.
  • Vegetable oil – 2 tbsp.
  • Parsley – ½ bunch
  • Cilantro – ½ bunch
  • Salt and ground black pepper – to taste
    Recipe Directions:
    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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