Turkish Style Stuffed Eggplant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small eggplant (s)
- 2 onion (s), chopped
- 2 cloves garlic, pressed
- 0.5 kg ½ ground beef
- 1 gr.can tomato (s) (800 g)
- 250 g feta cheese, rated
- 2 tablespoon parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 tablespoon mint, dried
- 2 chilli pepper (s), dried, crumbled
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the eggplants, cut lengthways and scrape out the inner flesh. Then put them in salted water for 1/2 hour so that they debitter.
- Season the minced meat with salt and pepper and set aside.
- Dab the aubergines with kitchen paper and fry them on both sides in plenty of olive oil until firm to the bite. Let cool on paper towels.
- Steam the onions in a saucepan with a little olive oil. Crumble in the chili peppers and turn up the heat. Add the garlic and deglaze with the tomatoes. Mash the tomatoes, add salt, pepper, turmeric, half of the mint and the tomato paste and simmer the sauce for 15 minutes.
- Meanwhile, fry the minced meat in olive oil. Cut the scraped meat of the aubergines into small cubes and add. Reduce the heat and add a few tablespoons of the tomato sauce to thicken. Finally fold in the parsley.
- Pour the tomato sauce with the rest of the mint into a baking dish, add the aubergines, fill with the minced meat and sprinkle with the sheep`s cheese.
- Bake for 30 minutes in a preheated oven at 175 ° C top / bottom heat.
- I recommend basmati rice and Turkish yogurt with mint as a side dish.
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