One of the most common dishes in Turkey is eggplant stuffed with vegetables. There are many ways to cook stuffed eggplant, here is one of them.
Summary
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Eggplant (large) – 2 pcs.
- Tomato (large) – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Parsley or cilantro – 0.5 bunch
- Salt to taste
- Ground black pepper – to taste
- Hot pepper – 0.5 pod (optional)
- Vegetable oil – for frying
Print Recipe
Pin Recipe Instructions
- Cut the eggplants into 0.7 cm thick slices. Sprinkle with salt, leave for 15 minutes to release the bitterness. Then rinse the eggplants under cold water, dry well on a clean towel.
- Fry the eggplants in vegetable oil, on both sides.
- While the eggplant is roasting, prepare the vegetable filling.
Finely chop the onions, carrots, herbs, garlic, and hot peppers. Peel and seed the tomato, chop the pulp.
Fry all vegetables except garlic and herbs in vegetable oil.
Remove the pan from the stove, add chopped garlic and herbs to the vegetables, salt, and pepper, mix. - Layer the fried eggplants with the vegetable filling (do this on an oiled or foil-lined baking sheet).
Put the eggplants with vegetables in the oven, preheated to 180 degrees, for 10 minutes.
Turkish-style stuffed eggplants are ready, you can serve.
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