This traditional Turkish main course is made with fried eggplants split open, filled with an onion and ground meat mixture, and baked. Garnished with tomato and pepper, it makes a satisfying meal served with rice.
Peel the eggplants in stripes and soak them in salted water for 15 minutes. Pat them dry, then fry them in hot oil or bake until softened.
Sauté the onion in a skillet, then add the ground meat. Once its liquid has evaporated, add the garlic, tomato, tomato paste, parsley, salt, and black pepper. Cook until the mixture forms a filling.
Split the eggplants lengthwise and fill them with the ground meat mixture. Place a slice of tomato and a long green pepper on top of each.
Arrange the eggplants in a baking dish, add the hot water to the bottom, and bake in an oven preheated to 200°C / 390°F until the eggplants are very tender and browned on top.
Before frying, soak the eggplants in salted water to reduce bitterness, then pat them thoroughly dry; wet eggplant can cause the oil to splatter and the eggplant to absorb more oil. For a lighter version, bake the eggplants instead of frying them. Contains ground meat.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
