Turkish Eggplant

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Servings: 6 Difficulty: Advanced
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A savory and comforting Turkish classic featuring roasted eggplant shells filled with a rich tomato-onion stew.
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This traditional Turkish dish transforms humble eggplants into an elegant meal. The eggplants are baked until tender, then scooped out to form rustic shells. The pulp is combined with a deeply flavorful mixture of caramelized onions, garlic, and simmered tomatoes, brightened with fresh parsley and lemon juice. The filling is spooned back into the shells and baked again until soft and cohesive. It offers a beautiful balance of smoky, sweet, and tangy flavors. Serve as a hearty main course or a sophisticated side dish. It is naturally vegan and gluten-free, making it perfect for health-conscious diners or vegetarian gatherings.

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Turkish Eggplant

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 147.2

Description

This traditional Turkish dish transforms humble eggplants into an elegant meal. The eggplants are baked until tender, then scooped out to form rustic shells. The pulp is combined with a deeply flavorful mixture of caramelized onions, garlic, and simmered tomatoes, brightened with fresh parsley and lemon juice. The filling is spooned back into the shells and baked again until soft and cohesive. It offers a beautiful balance of smoky, sweet, and tangy flavors. Serve as a hearty main course or a sophisticated side dish. It is naturally vegan and gluten-free, making it perfect for health-conscious diners or vegetarian gatherings.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175°C).
  2. Remove stems from eggplants and halve them lengthwise.
  3. Sprinkle cut sides with salt and place in a colander for 45 minutes to drain excess moisture.
  4. Rinse eggplants thoroughly and pat dry with paper towels.
  5. Brush cut sides of eggplants with 1 teaspoon of olive oil.
  6. Place eggplants cut-side up on a baking sheet and bake for about 40 minutes until tender.
  7. Scoop out the pulp, leaving a 1/2-inch thick shell. Chop the scooped pulp and set aside.
  8. In a large Dutch oven or skillet, heat the remaining olive oil over medium heat.
  9. Add sliced onions and cook until softened and translucent, about 10 minutes.
  10. Add minced garlic and cook for 1 minute until fragrant.
  11. Add chopped tomatoes and bring the mixture to a boil.
  12. Reduce heat and simmer, uncovered, for 25 to 30 minutes until the sauce thickens.
  13. Stir in the chopped eggplant pulp, minced parsley, lemon juice, salt, and pepper.
  14. Spoon the filling mixture back into the eggplant shells.
  15. Place shells on a lightly greased baking sheet and bake for 20 to 30 minutes until heated through and very soft.
  16. If desired, sprinkle with grated Parmesan cheese before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 147.2kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.6g3%
Sugars 3.2g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: turkish, eggplant, stuffed, vegetarian, vegan, tomato, onion, garlic, persian, lemon, parsley, mediterranean, side-dish, healthy, gluten-free, baking, simmering, comfort-food
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