Eggplants stuffed with meat, Turkish style
4 servings
60 minutes
Turkish-style meat-stuffed eggplants are a dish that reflects the sophistication and traditions of Turkish cuisine. Its history traces back to the rich culinary traditions of the Ottoman Empire, where the combination of vegetables and meat was the foundation of gastronomy. Tender eggplants absorb the aroma of spices and the rich flavor of the meat filling, while tomato sauce with bell pepper adds sweet-sour notes reminiscent of sunny Turkish bazaars. Baked until soft, they become a true delight for gourmets. This dish can be served as a main treat on a festive table or as part of a cozy family dinner.
1
Cut the washed eggplants into circles 1–1.5 cm thick. Salt and let sit for 20-25 minutes. Drain the resulting juice, then pat the eggplants dry with a paper towel.
- Eggplant: 3 pieces
- Salt: to taste
2
Chop the onion. Add half to the minced meat, salt, and season with pepper.
- Onion: 3 pieces
- Ground meat: 400 g
- Ground black pepper: to taste
3
Now it's time to prepare the sauce: blanch the tomatoes in boiling water, peel them and dice them along with the bell pepper. Sauté the remaining onion in vegetable oil for 3 minutes. Add the previously chopped tomatoes and pepper. Cook for another 7 minutes. Add tomato juice, season with salt and pepper, and bring the sauce to a boil. Add dried mint, oregano, finely chopped parsley and simmer for another 3 minutes.
- Tomatoes: 3 pieces
- Bell pepper: 1 piece
- Onion: 3 pieces
- Vegetable oil: 2 tablespoons
- Tomato juice: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Dried mint: pinch
- Dried oregano: pinch
- Parsley stems: 3 pieces
4
Stuff the eggplant rings, place them in a pre-greased baking dish, and pour the prepared sauce over them.
- Eggplant: 3 pieces
- Ground meat: 400 g
- Vegetable oil: 2 tablespoons
5
Bake in the oven at 180 degrees for about 45 minutes.
- Eggplant: 3 pieces
6
Take the dish out of the oven and sprinkle it with green onions and garlic...
- Spring onion: 3 stems
- Garlic: 2 cloves
