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🍽️ Turkish Stuffed Eggplants

473 kcal · 60 min · 4 servings

Ingredients

• 4 small eggplant(s)
• 2 onion(s) (chopped)
• 2 clove(s) garlic (pressed)
• 0.5 kg ground beef
• 1 large can of tomato(es) (800 g)
• 250 g feta cheese (grated)
• 2 tbsp parsley (chopped)
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tbsp mint (dried)
• 2 chili pepper(s) (dried, crumbled)
• salt and pepper
• olive oil

Instructions

1. 1. Wash the eggplants, cut them in half lengthwise, and carefully scoop out the inside flesh. Place the shells in salted water for 30 minutes to remove bitterness.
2. 2. Season the minced meat with salt and pepper and set it aside.
3. 3. Pat the eggplants dry with kitchen paper and fry them in plenty of olive oil until golden brown and firm on both sides. Place them on kitchen paper to cool down.
4. 4. Sauté the onions in a pot 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 tomato paste, then let the sauce simmer for 15 minutes.
5. 5. Meanwhile, sear the minced meat sharply in olive oil. Cut the scooped-out eggplant flesh into small cubes and add them. Reduce the heat, add a few tablespoons of the tomato sauce to thicken, and finally fold in the parsley.
6. 6. Pour the tomato sauce with the remaining mint into a baking dish, place the eggplants inside, fill them with the minced meat, and sprinkle the feta cheese on top.
7. 7. Bake the stuffed eggplants for 30 minutes in the preheated oven at 175 degrees Celsius with top and bottom heat.
8. 8. Basmati rice and Turkish yogurt with mint make excellent side dishes.

Nutrition per serving

• kcal: 473
• Protein: 30 g · Fett/Fat: 31 g · Carbs: 14 g