An impregnation or a meat crumb with eggplant


An impregnation or a meat crumb with eggplant


  • 2 kg of meat with bone.
  • 2 cups tomato juice or 1 tablespoon tomato paste.
  • 3 small-sized eggplants (padingan).
  • 2 onions, cut into quarters.
  • 4 cups of boiled chickpeas.
  • Salt and spices (condiments).
  • Black or sour lemon, as desired.
  • 2-3 loaves of tenor bread.
  • 2 tablespoons of oil.


  • Begin by preparing the eggplants. Peel the eggplants, leaving the head intact. Cut the bottom of each eggplant into four parts, stopping at the middle of the eggplant to ensure it stays intact during cooking. This step helps to retain the shape of the eggplants.
  • Heat oil in a pan and fry the prepared eggplants until they are blanched and slightly lifted. This will soften and partially cook the eggplants. Set them aside.
  • Chop the meat into bite-sized pieces. In the same pan, heat the remaining oil and fry the chopped meat until it's browned. Add the quartered onions to the pan and cook them until they become golden (blonding).
  • Add the tomato juice or tomato paste to the pan. Pour in a sufficient amount of water to create a flavorful broth. Allow the mixture to come to a boil and simmer for about ten minutes, allowing the flavors to meld.
  • Once the broth has simmered, add the boiled chickpeas to the pan. Use a fork to pierce the black or sour lemon, and then add it to the mixture. Season with salt and your choice of spices.
  • Continue to simmer the mixture until the meat is fully cooked and tender. This might take some time, and you want the flavors to develop.
  • Now, reintroduce the fried eggplants to the pan. Allow them to cook along with the other ingredients until they are fully tender. Ensure that there is enough liquid left in the pan to submerge the bread later on.
  • While the dish is cooking, chop the tenor bread into pieces. Arrange the bread in a deep serving plate.
  • Once everything in the pan is fully cooked and flavorful, carefully spoon the mixture over the chopped bread in the serving plate. Arrange the cooked meat and eggplants on top of the bread.
  • The dish is now ready to be served. The bread at the bottom will soak up the flavorful broth and juices from the meat and vegetables, creating a delicious and hearty meal.

Serve the dish hot and enjoy!

This recipe results in a flavorful and hearty dish where the bread soaks up the delicious flavors of the meat, vegetables, and spices. The combination of meat, eggplants, chickpeas, and bread creates a satisfying and balanced meal.

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