Description
A classic Turkish dish of tender eggplants stuffed with a savory beef and tomato mixture, baked to perfection and bursting with flavor.
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 400 grams ground beef
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, finely diced
- 1 tablespoon tomato paste
- 1 green pepper, thinly sliced
- Handful of fresh parsley, chopped
- Salt, to taste
- 1/2 teaspoon black pepper
- Olive oil, for frying and baking
- 1 cup water or stock
Instructions
- Preheat oven to 180°C (350°F).
- Salt the halved eggplants and let them sit for 20 minutes. Pat dry.
- Fry eggplants in olive oil until golden and soft. Drain on paper towels.
- Sauté onions in olive oil until translucent. Add garlic and cook briefly.
- Add ground beef and cook until browned. Stir in diced tomatoes, tomato paste, salt, and pepper. Simmer for 10 minutes.
- Stir in chopped parsley and remove from heat.
- Arrange eggplants in a baking dish. Open the centers and fill with the beef mixture. Top with green pepper slices.
- Pour water or stock around the eggplants. Cover with foil and bake for 30 minutes.
- Uncover and bake another 15 minutes until tops are browned.
- Let rest for 10 minutes. Garnish with parsley and serve warm.
Notes
- Salt eggplants before frying to remove bitterness.
- Use fresh ripe tomatoes for best flavor.
- Can be prepared a day ahead and baked before serving.
- Serve with rice, bread, or yogurt for a full meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 stuffed eggplant
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg