John Myers
Eggplant Stuffed light Turkish Way
The perfect eggplant stuffed light turkish way recipe with a picture and simple step-by-step instructions.
- 4 piece Small eggplant
- 2 piece Onions, chopped
- 2 piece Garlic cloves, pressed
- 0,5 kg Minced lamb
- 1,5 Cans Chunky tomatoes
- 250 gr Sheep cheese, grated
- 2 tbsp Chopped parsley
- 2 tsp Parsely
- 1 tbsp Tomato paste
- 1 tsp Turmeric
- 2 tbsp Mint, fresh and finely chopped
- 2 piece Chili peppers, dried, crumbled
- Salt pepper
- Oil
- Wash the eggplants, cut lengthways and scrape out the inner flesh. Then put them in salted water for 1/2 hour so that they debitter well. Season the minced meat with salt and pepper and set aside. Dab the aubergines with kitchen paper and fry on both sides in plenty of olive oil until firm to the bite. Let cool on paper towels.
- Steam the onions in a saucepan with a little olive oil. Crumble in the chili peppers and increase the heat. Add the garlic and deglaze with the tomatoes. Mash the tomatoes, add salt, pepper, turmeric, half of the mint and the tomato paste and let the sauce simmer for about 10-20 minutes.
- Meanwhile, sear the minced meat in olive oil. Cut the scraped meat of the aubergines into small cubes and add. Reduce the heat and add a few tablespoons of the tomato sauce to thicken. Finally fold in the parsley.
- Pour the tomato sauce with the remaining mint into a baking dish, add the aubergines, fill with the minced meat and sprinkle with the sheep’s cheese.
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