Description
This Turkish stuffed eggplants recipe features tender eggplant halves filled with a savory ground beef mixture sautéed with onions, bell peppers, tomatoes, and aromatic spices. The eggplants are pan-fried before baking to develop a crispy texture, then baked until perfectly tender and flavorful. This hearty dish offers a delicious taste of traditional Turkish cuisine, perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 3 Italian eggplants, halved
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground beef
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 tablespoons tomato paste, divided
- 2 teaspoons sea salt
- 1 teaspoon Aleppo pepper or red chili flakes
- 1 teaspoon paprika
- 3 tomatoes, grated (or 1 can diced tomatoes)
- 1/2 cup chopped parsley
- 2 to 3 tablespoons of neutral oil (like vegetable or canola oil)
- 1 green chile (poblano or other), sliced
- 1/2 cup water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed eggplants.
- Prepare Eggplants: Cut a slit down the center of each halved eggplant without piercing the skin. Sprinkle them evenly with 2 teaspoons of salt and set aside; this helps to draw out excess moisture from the eggplants.
- Sauté Onions: Heat a large skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add the diced onion and sauté for 3 minutes until softened and fragrant.
- Cook Ground Beef: Add the lean ground beef to the skillet with the onions. Cook for 2 to 3 minutes, breaking it into smaller pieces until most of the pink color disappears.
- Add Bell Pepper and Spices: Mix in the diced green bell pepper and cook for an additional 2 minutes. Then stir in 3 tablespoons of tomato paste, 2 teaspoons sea salt, 1 teaspoon Aleppo pepper or red chili flakes, and 1 teaspoon paprika. Stir continuously for about 30 seconds to blend the tomato paste evenly.
- Simmer with Tomatoes: Add the grated tomatoes (or canned diced tomatoes) to the skillet, stir thoroughly, and let the mixture simmer gently for 5 minutes to thicken and blend flavors.
- Finish Meat Mixture: Remove the skillet from heat and stir in 1/2 cup chopped parsley for fresh flavor and color.
- Dry Eggplants: Using a paper towel, carefully pat the salted eggplants to absorb and remove any excess water released.
- Pan-Fry Eggplants: Heat 2 to 3 tablespoons of neutral oil in a large skillet or cast iron pan over medium heat. Place the eggplants cut side down and fry for several minutes until they are browned and lightly crisped. Flip and cook the skin side for 2 minutes. Remove and drain on paper towels. Work in batches if needed.
- Assemble for Baking: Arrange the fried eggplants on a large rimmed baking sheet or baking dish. Spoon the prepared meat mixture evenly over each eggplant half. Top each with a slice or two of green chile.
- Add Liquid for Baking: Mix the remaining 1 tablespoon tomato paste with 1/2 cup water, then pour this mixture into the bottom of the baking dish to keep the eggplants moist during baking.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes to allow the top to brown slightly and flavors to meld.
- Serve: Take the baked stuffed eggplants out of the oven and serve immediately while hot and flavorful.
Notes
- Salting the eggplants beforehand helps reduce bitterness and excess moisture, ensuring a better texture.
- Use lean ground beef to keep the dish lighter but still flavorful.
- Aleppo pepper can be substituted with red chili flakes if unavailable.
- You can substitute Italian eggplants with globe eggplants if desired, but slicing and cooking time may vary.
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
- Pan-frying the eggplants before baking enhances flavor and texture by crisping the surface.
