Turkish stuffed eggplant

Author: WildAJA

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This recipe is best in the summer when eggplants or aubergines are most flavorful.

Ingredients:

Number of portions: 6

eggplants

7 Tablespoon(s)

olive oil

small onion, finely chopped

3 Clove(s)

garlic, finely chopped

7 oz (200g)

ground beef

1/4 Cup(s)

finely chopped green pepper

1/2 Cup(s)

finely chopped tomatoes

1 Teaspoon(s)

salt

1/2 Teaspoon(s)

black pepper

1/2 Cup(s)

parsley, finely chopped

1 ½ Cup(s)

hot water

2 Tablespoon(s)

tomato paste

Preparation:

Preparation time: 15-30 min.

Begin by scoring the eggplants lengthwise, leaving some stripes on the skin. Then, carefully make a lengthwise slit in each eggplant without cutting them completely. Be sure not to remove the stems.
Next, soak the eggplants in salted water for approximately 15 minutes. Afterward, gently squeeze them and pat them dry with a paper towel.
Place the prepared eggplants on an oven grill or on a baking sheet lined with parchment paper. Brush each eggplant with approximately 1 tablespoon of olive oil. Bake them until they become tender, which should take around 30 minutes.
In a separate pan, heat some olive oil. Cook the onions until they become translucent. Add the garlic, followed by the ground beef. Stir the mixture thoroughly and break up the ground beef to prevent any clumps from forming. Cover the pan and allow the beef to release its juices before absorbing most of them.
Now, introduce the chopped peppers, tomatoes, salt, and pepper to the pan. Let them cook over low heat for about 5 minutes.
To stuff the eggplants, remove them from the oven. Using a teaspoon, gently push the edges of the slit to create a boat-like shape for the filling to sit in. Divide the prepared filling evenly among all the eggplants.
Prepare the sauce by mixing water and tomato paste thoroughly. Pour the sauce over the stuffed eggplants and bake them in a preheated oven at 200°C/400°F.
For a vegetarian version, you can use green lentils as a substitute for ground meat.

Author: WildAJA

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