Stuffed Eggplants with Meat, Turkish Style
Main Dishes • Turkish
Description
Stuffed Eggplants with Meat, Turkish Style
Ingredients
- Eggplants 3 pieces
- Ground meat 15 oz
- Onion 3 pieces
- Tomatoes 3 pieces
- Spiced Tomato Juice 10 fl oz
- Orange Bell Peppers 1 piece
- Garlic 2 cloves
- Dried Rosemary a pinch
- Parsley 3 pieces
- Scallions 3 stalks
- Vegetable Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Dried Rosemary a pinch
Step-by-Step Guide
Step 1
Wash the eggplants and cut them into slices about 1–1.5 cm thick. Sprinkle with salt and let sit for 20-25 minutes. Drain the resulting juice, then pat the eggplants dry with a paper towel.
Step 2
Chop the onion. Add half of it to the ground meat, season with salt and pepper.
Step 3
Now prepare the sauce: scald the tomatoes with boiling water, peel them, and chop into small cubes along with the bell pepper. Sauté the remaining onion in vegetable oil for 3 minutes. Add the previously chopped tomatoes and bell pepper. Simmer for another 7 minutes. Add the tomato juice, season with salt and pepper, and bring the sauce to a boil. Add dried mint, oregano, finely chopped parsley, and simmer for another 3 minutes.
Step 4
Stuff the eggplant rings, place them in a pre-greased baking dish, and pour the prepared sauce over them.
Step 5
Bake in the oven at 355°F for about 45 minutes.
Step 6
Remove the dish from the oven, sprinkle it with green onion and garlic...
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