Turkish-style eggplant
6 servings
60 minutes
Turkish eggplants are a bright and rich dish that is a true pride of Turkish cuisine. This recipe has its roots in the rich tradition of Ottoman chefs who skillfully combined spices and vegetables to create dishes that captivate with their taste. Tender eggplants, slightly caramelized in oil, absorb the aroma of spiced minced meat enriched with onions, garlic, and paprika. Adding meat broth during stewing gives the filling juiciness, while pieces of sweet pepper and fresh tomatoes add freshness and a slight tanginess. Baked to perfection, this dish radiates warmth and comfort and pairs perfectly with fragrant rice or fresh bread. It is not just food; it is a gastronomic journey to the heart of Turkey where each ingredient reveals a story of flavor and tradition.
1
Clean the eggplants in strips.
- Eggplants: 6 pieces
2
Soak in salted water for 20 minutes.
- Salt: pinch
3
Heat the pan with olive oil. Sauté garlic for 2 minutes. Add onion, cook for 5 minutes. Add minced meat, cook for 8 minutes.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Onion: 1 piece
- Minced meat: 250 g
4
Salt and pepper.
- Salt: pinch
5
Add paprika and broth, simmer on low heat for 5-10 minutes.
- Paprika: 1 teaspoon
- Meat broth: 240 g
6
Add tomatoes, cook for 2 minutes.
- Tomatoes: 2 pieces
7
Place the minced meat in a colander and let the sauce drain.
8
In another pan, fry the eggplants and place them on a paper towel.
- Eggplants: 6 pieces
9
Cut the eggplants and place them in a dish.
10
Sprinkle the holes with sugar and fill them with minced meat.
- Sugar: 1 tablespoon
- Minced meat: 250 g
11
Pour the sauce around the eggplants, decorate with a piece of pepper and tomato, and bake for 30 minutes at 180 degrees in a preheated oven.
- Green pepper: 1 piece
- Cherry tomatoes: 200 g
- Meat broth: 240 g