Baked Eggplants with Meat Filling

If you are a fan of stuffed summer vegetables, definitely try baked eggplants stuffed with ground meat. This dish is very popular in Turkey and is served with garlic yogurt, green salad, and pita bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Eggplant, raw

  • 125 ml Oil, olive

  • 2 piece Onion, raw

  • 2 piece Bell pepper, green, fresh

  • 300 g Meat, beef, ground

  • 500 g Tomato sauce, without salt

  • 2 spoons Tomato, concentrate

  • 15 g Parsley, fresh

  • 4 pods Garlic, fresh

  • pieces Salt, table

Steps

  1. Preheat the oven to 180 degrees Celsius. Wash the eggplants and dry them with paper towels. Using a peeler or a small knife, cut long strips along the entire length of the skin to create a beautiful striped pattern.

  2. Heat oil in a large pan and fry the eggplants. Cook them on high heat for about 5 minutes, turning them occasionally so they brown evenly on all sides.

  3. Peel and finely chop the onion. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into pieces. Remove the fried eggplants from the pan, and add the onion to the pan. Sauté the onion on medium heat until translucent. Add the bell pepper and cook it with the onion, stirring occasionally, for 2 minutes.

  4. Add the ground meat, diced tomatoes, tomato paste, and most of the chopped parsley to the pan. Season with pepper and salt to taste, and cook all the ingredients on medium heat, stirring occasionally, for another 5 minutes.

  5. Arrange the fried eggplants in a baking dish and make lengthwise cuts on the top side with a knife, gently opening them with your fingers. If necessary, remove a little of the flesh with a spoon to make it easier to stuff the eggplants. Salt the inside of the eggplants and insert slices of garlic into the meat in several places. Stuff the eggplants with the prepared meat filling and top with tomato slices. Pour 125 ml of hot water over the eggplants, then cover the baking dish with aluminum foil and place it in the preheated oven for 45 minutes.

  6. When the eggplants are nicely softened, remove the baking dish from the oven and carefully remove the aluminum foil (be careful not to burn yourself). Serve the hot eggplants on plates, sprinkle with the remaining parsley, and serve with your chosen side dishes.

Nutrition Information (Per 100g)

  • Calories: 64.87 kcal
  • Fat: 2.8 g
    • Saturated Fat: 0.98 g
  • Carbohydrates: 5.88 g
    • Sugars: 2.66 g
  • Protein: 3.22 g
  • Fiber: 1.59 g

Advice

Instead of ground beef, you can use ground lamb.