Stuffed eggplant
Today we have another fantastic Turkish recipe for you: You absolutely must try this stuffed eggplant recipe from @easyinterieur .
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out.
40 min
Total Time
25 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 eggplants | |
| 4 tbsp | oil |
| 1 | Onion |
| 1 | red pointed peppers |
| 1 can | 400g Chopped Tomatoes |
| 300g | Minced beef or vegan |
| 1 tbsp | Tomato paste |
| 1 tsp | salt |
| 1 tsp | Thyme |
| 1 tsp | Paprika powder |
| 2-4 stalks of flat-leaf parsley | |
| Optional 1 clove of garlic | |
| 500g | Potatoes |
| 50g | Butter |
| 1 tsp | salt |
| Also: Yogurt to serve |
Instructions
Step 1 of 7:
Peel the eggplant skin in alternating strips, leaving some skin on.
Step 2 of 7:
Halve the eggplants and score the flesh in a checkerboard pattern to allow air in and help them brown better.
Step 3 of 7:
Sear both sides of the eggplant in a hot pan and remove from the pan.
Step 4 of 7:
In the same pan, sauté the bell peppers and onions. After a few minutes, add the ground meat, tomato paste, parsley, and all spices, and sauté until the meat is cooked through.
Step 5 of 7:
Fill each eggplant half with the contents of the pan and place the filled eggplant halves back into the pan from the previous step.
Step 6 of 7:
Add the can of chopped tomatoes to the pan and place the pan (must be oven-safe, otherwise use a casserole dish) in the oven at 200°C for 20 minutes.
Step 7 of 7:
Boil the potatoes and then process them into mashed potatoes with the addition of butter and salt.
