Turkish stuffed eggplant


Turkish Stuffed Eggplant

If you want to cook a very tasty and beautiful dish of meat and vegetables, then stuffed eggplant in Turkish will definitely suit you. Appetizing stuffed eggplant boats look very impressive when served and incredibly tasty. A lot of toppings, thick and juicy pulp of baked eggplant and subtle sourness - do not miss the chance to feed your relatives with a tasty and healthy dish!


  • eggplant (medium size) - 5 pieces;
  • onions (medium size) - 4 pieces;
  • garlic - 2 cloves;
  • sweet pepper (green and red one at a time) - 2 pieces;
  • parsley - 1 bunch;
  • minced meat (beef) - 250 grams;
  • sugar - 2 teaspoons;
  • tomato paste - 3 tablespoons;
  • salt, black pepper - to your liking.

Turkish eggplant stuffed. Step by step recipe

  1. First of all, it is necessary to wash and clean the eggplants. According to this recipe, they need to be cleaned as follows: cut off the skin strips along the eggplant with a knife so that there are also uncleaned places. That is, our eggplant should resemble a zebra - a black stripe, a light stripe, etc.
  2. The tail (peduncle) is not necessary to cut.
  3. In each eggplant we make an incision along the entire vegetable: half its depth.
  4. Then we put the eggplant in a deep bowl, pour cold water so that it covers the eggplant, add a pinch of salt and leave it to soak for 30 - 40 minutes (so that bitterness comes out).
  5. Grease a baking sheet with vegetable oil.
  6. We also lubricate each eggplant with vegetable oil (I do this with a silicone brush) and spread on a baking sheet.
  7. Preheat the oven to a temperature of 180 degrees and bake eggplant. They should brown and become soft. The baking time for everyone can be different: since all ovens bake differently, and eggplants themselves can vary in size.
  8. Cut the onion into small cubes.
  9. We heat the pan, add a small amount of vegetable oil and pour the chopped onion.
  10. Finely chop two cloves of garlic and send to the pan.
  11. We cut the sweet pepper into small pieces and also send it to the pan (leave a few pieces of pepper to decorate the stuffed eggplant).
  12. Finely chop the parsley and send it to the pan.
  13. Add minced meat to the pan, and fry it all together.
  14. Add black ground pepper and salt to taste.
  15. We take out the rosy eggplants from the oven, directly on the baking sheet we spread their pulp along the cut (they should resemble boats), we sprinkle the eggplants with sugar a little on top.
  16. We fill each boat with stuffing from minced meat.
  17. Spread a slice of tomato and a slice of sweet pepper on top.
  18. Dilute the tomato paste with water in a ratio of 1: 2 and pour the tomato solution into a baking sheet.
  19. We send the baking sheet with stuffed Turkish eggplants into the oven (temperature 180 degrees) for 20 - 30 minutes.
  20. We take out and serve to the table.

Such stuffed eggplant, baked in the oven, turns out to be very tasty, hearty and juicy: thanks to tomato sauce. It is best to eat them immediately after cooking, in the form of heat. The team of the site “I Love Cooking” wishes you a pleasant appetite.

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