Turkish stuffed eggplants

Ingredients

• 4 pieces Eggplants (small to medium, lightly salted)
• 2 tablespoons Extra virgin olive oil (to brush the eggplants and sauté the aromatics)
• 1 teaspoon Salt (for desalting the eggplants)
• 0.5 teaspoon Ground black pepper (to taste)
• 0.25 teaspoon Cumin (optional) (optional, according to taste)
• 1 piece Onion (finely chopped)
• 2 cloves Garlic (crushed)
• 300 grams Ground meat (beef or lamb) (can be a beef/lamb mix)
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Tomato concentrate (diluted in 250 ml hot water)
• 250 ml Hot water (to dilute the tomato concentrate)
• 0.5 piece Bell pepper (half) (diced for the topping)
• 0.5 piece Tomato (half) (diced for the topping)

Instructions

1. Prepare the eggplants

   Cut the eggplants lengthwise, lightly remove the skin in a pattern, salt both sides and let them drain for 10 minutes. Then blot them with paper towels.

   Time: PT10M

2. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

3. Initial cooking of the eggplants

   Brush the eggplants with olive oil, place them on a sheet covered with aluminum foil and bake for 20 minutes, turning them halfway through.

   Time: PT20M

   Temperature: 180°C

4. Sauté onion and garlic

   In a pan, heat a drizzle of olive oil, add the chopped onion and crushed garlic, cook until they become translucent and lightly golden.

   Time: PT7M

5. Cook the meat

   Add the ground meat to the pan, season with salt, pepper and cumin (optional). Break up the meat, cover lightly, add a small amount of water if needed and cook 10 minutes until fully cooked.

   Time: PT10M

6. Incorporate the parsley

   Add the chopped fresh parsley to the meat, mix and taste to adjust seasoning.

   Time: PT2M

7. Prepare the tomato sauce

   Dilute the tomato concentrate in 250 ml hot water, add a little black pepper and mix well.

   Time: PT3M

8. Hollow out the eggplants

   Remove the eggplants from the oven, create a cavity in the centre without piercing the skin, lightly mash the interior to make room for the filling.

   Time: PT5M

9. Stuff the eggplants

   Generously fill each eggplant with the meat mixture, without packing too tightly.

   Time: PT5M

10. Add sauce and topping

    Pour the tomato sauce over the stuffed eggplants, sprinkle with diced bell pepper and tomato.

    Time: PT3M

11. Final oven cooking

    Bake again at 180 °C for 20 minutes until the eggplants are tender and the sauce is bubbling.

    Time: PT20M

    Temperature: 180°C

12. Rest and serve

    Remove from the oven, let rest for 5 minutes before serving. Serve with rice, bulgur or fries as desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplants: zucchini
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Cumin (optional): paprika
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (½ teaspoon)
• Instead of Ground meat (beef or lamb): ground turkey
• Instead of Fresh parsley: coriander
• Instead of Tomato concentrate: tomato puree
• Instead of Hot water: light broth
• Instead of Bell pepper (half): red bell pepper
• Instead of Tomato (half): cherry tomato

Equipment Needed

• Oven
• Baking sheet or ovenproof dish
• Aluminum foil
• Chef's knife
• Cutting board
• Frying pan
• Wooden spatula
• Mixing bowl
• Measuring spoon
• Stuffing spoon (or small spoon)

Critical Steps — Do Not Skip

• Prepare the eggplants
• Initial cooking of the eggplants
• Cook the meat
• Hollow out the eggplants
• Stuff the eggplants
• Final oven cooking

Chef Tips from the Video

• Sprinkle crumbled feta or Greek yogurt before serving for extra creaminess
• Use a mix of lamb and beef for a more authentic flavor
• Add a pinch of sumac on the topping for a tangy note

Troubleshooting

Storage

Refrigerator: Store the stuffed eggplants in an airtight container, up to 3 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and sauce the day before and keep them refrigerated
• The eggplants can be pre-cooked and kept in the refrigerator, then reheated before serving