Persian Pasta with Beef and Eggplants

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Persian Pasta with Beef and Eggplants

Persian Pasta with Beef and Eggplants
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”



30 minutes

Additional properties For kids


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