Persian Pasta with Beef and Eggplants

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Persian Pasta with Beef and Eggplants

Persian Pasta with Beef and Eggplants
Ingredients
6 servings

1 big eggplant

3 tbsp olive oil

1 onion bulb

500 g minced beef

1 tsp ground turmeric

3 tbsp tomato paste

2 middle-sized tomatoes

450 g Makfa spirals “Stanichnye”

salt

pepper

Cooking
time
30 minutes

Additional properties For kids

Cooking

1. Cut an eggplant into small flat slices without peeling it, and blanch in slightly salted boiling water for 2 minutes. Place on a paper towel. Heat 2 tbsp of oil in a deep skillet and saute an eggplant for 5-7 minutes until golden brown.

2. Peel and mince onion, mix it with minced beef and turmeric; add salt and pepper. Heat the rest of oil in a saucepan, place minced beef in it and saute, stirring, for 8-10 minutes. Add tomato paste and cook for 2 more minutes. Add the eggplant and coarsely chopped tomatoes. Cook for 5 minutes, stirring occasionally.

3. Boil pasta in slightly salted water for 7 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander.

4. Place pasta in plates, top with meat and eggplants, and serve.

Cuisine Middle East cuisine
Dish type Entrees