FoodShot #28: Tortillas with minced meat and eggplant Preparation time: 75 minutes Serving: 632 g Calories: 619 Protein: 21 g Fat: 22 g Carbohydrates: 85 g Shopping list: 4 tbsp wholemeal flour 2 tbsp 2% very warm milk 1/2 tsp grape seed oil 1 pinch of baking powder 1 small pinch of salt your favorite herbs 1/4 medium eggplant, cut in thin slices 2 heaped tbsp beef (50g), minced 2 tbsp pork (30g), minced 1 tbsp canned corn, drained 1/4 large tomato, blanched and chopped 1/2 tsp tomato paste 1 tbsp 2% thick yogurt 1 flat tsp mayonnaise 1 pinch of: grill and meat seasoning, ground garlic 1 cup apple juice Description: Prepare the tortillas: Combine the flour, salt and baking powder. Add the milk, oil and some herbs. Knead pretty elastic dough. Form small ball, cover it with cloth and leave for 30 minutes. Divide the dough into two parts. Roll out very thin tortillas. Fry them without oil until they get brown spots. Cover fried tortillas with damp cloth. When you form the dough ball, prepare the stuffing: Flavor the eggplant with the grill seasoning and put it into the oven for 10-15 minutes (at 180C/356F). Meanwhile, prepare the meat: Warm the pan. Put there the meat, season it and fry until it becomes a little brown. Add the tomato paste and some water. Fry another 2 minutes. Mix the mayonnaise with yogurt and garlic. Lay out a little bit of sauce on the tortillas. Next, put on it the: eggplant, meat, corn and, at the end, tomato. Roll up the tortillas. Serve them with apple juice.
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FoodShot #28: Tortillas with minced meat and eggplant

Preparation time: 75 minutes

Serving: 632 g

Calories: 619

Protein: 21 g

Fat: 22 g

Carbohydrates: 85 g

Shopping list:

  • 4 tbsp wholemeal flour
  • 2 tbsp 2% very warm milk
  • 1/2 tsp grape seed oil
  • 1 pinch of baking powder
  • 1 small pinch of salt
  • your favorite herbs
  • 1/4 medium eggplant, cut in thin slices
  • 2 heaped tbsp beef (50g), minced
  • 2 tbsp pork (30g), minced
  • 1 tbsp canned corn, drained
  • 1/4 large tomato, blanched and chopped
  • 1/2 tsp tomato paste
  • 1 tbsp 2% thick yogurt
  • 1 flat tsp mayonnaise
  • 1 pinch of: grill and meat seasoning, ground garlic
  • 1 cup apple juice

Description:

Prepare the tortillas: Combine the flour, salt and baking powder. Add the milk, oil and some herbs. Knead pretty elastic dough. Form small ball, cover it with cloth and leave for 30 minutes. Divide the dough into two parts. Roll out very thin tortillas. Fry them without oil until they get brown spots. Cover fried tortillas with damp cloth. When you form the dough ball, prepare the stuffing: Flavor the eggplant with the grill seasoning and put it into the oven for 10-15 minutes (at 180C/356F). Meanwhile, prepare the meat: Warm the pan. Put there the meat, season it and fry until it becomes a little brown. Add the tomato paste and some water. Fry another 2 minutes. Mix the mayonnaise with yogurt and garlic. Lay out a little bit of sauce on the tortillas. Next, put on it the: eggplant, meat, corn and, at the end, tomato. Roll up the tortillas. Serve them with apple juice.