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Turkish Eggplant Stuffed Dish

Name: Turkish Eggplant Stuffed Dish
Cook time: 5400 s
Total time: 5400 s
Yield: 6
Ingredients: 5 Units Eggplant raw; 1 tablespoon Oil olive salad or cooking; 1 Unit Onions raw; 1 teaspoon Spices cumin seed; 1 Unit Peppers sweet green raw; 500 pounds Beef ground 85% lean meat / 15% fat raw; 4 Cloves Garlic raw; 1 cup Tomatoes crushed canned; 1/2 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 1/2 cup Parsley fresh; 250 grams Beverages water tap drinking; 1 tablespoon Tomato products canned paste without salt added

90'

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This dish features eggplants filled with a savory mixture of ground beef, vegetables, and spices, then baked to perfection. The eggplants are roasted until tender, stuffed with a flavorful meat sauce, and topped with fresh tomatoes and parsley for a delightful presentation.

Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Eggplant, raw

5 Units Eggplant, raw

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Spices, cumin seed

1 teaspoon Spices, cumin seed

Peppers, sweet, green, raw

1 Unit Peppers, sweet, green, raw

Beef, ground, 85% lean meat / 15% fat, raw

500 pounds Beef, ground, 85% lean meat / 15% fat, raw

Garlic, raw

4 Cloves Garlic, raw

Tomatoes, crushed, canned

1 cup Tomatoes, crushed, canned

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Parsley, fresh

1/2 cup Parsley, fresh

Beverages, water, tap, drinking

250 grams Beverages, water, tap, drinking

Tomato products, canned, paste, without salt added

1 tablespoon Tomato products, canned, paste, without salt added

Turkish Eggplant Stuffed Dish

Nutri value

Go to instructions

Instructions

3 Steps

90'

Total

Preparation

90'

Cooking

Waiting

Step by step

1 of 3

50'

Step 1

To Roast The Eggplants:
• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Using a fork, poke 7-10 holes in each eggplant.
• Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
• Take it out of the oven and let it cool on the counter.
• Turn the heat down to 350 degrees F.

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2 of 3

20'

Step 2

To Make The Meat Sauce:
• Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
• Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
• Stir in the garlic and cook for 30 seconds.
• Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.
• Off the heat, stir in a cup of chopped parsley.

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3 of 3

20'

Step 3

To Assemble:
• Mix together the water and tomato paste in a measuring cup.
• Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
• Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)
• Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
• Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.
• To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant.
• Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
• Garnish with chopped parsley and serve

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