Dinner Ideas
Turkish Stuffed Eggplant
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annokset24 minutes
kokonaisaikaAinekset
4 small eggplants (1.25kg)
2 tbsp salt (27g)
9 tbsp extra virgin olive oil (plus extra for drizzling)
2 large onions (400g)
4 large garlic cloves
1 long red pepper
1 long green pepper
3 large tomatoes (450g)
1 tsp pul biber (Aleppo pepper)
30 g parsley
pilav (to serve)
Ohjeet
Trim the bottom ends of each eggplant and peel back the green tops. Then use a paring knife to make a circular incision around the base of the stem and pull off the green part, revealing the woodier core. Now peel off alternate long stripes of the eggplants, resembling a zebra pattern. Place the eggplants in a large bowl and rub 1 tablespoon (14g) of salt all over the exposed flesh. Set aside until needed.
Meanwhile, make the filling. Heat 4 tablespoons of the olive oil in a casserole over medium-low heat. Peel and finely slice the onions, add them to the casserole with 1 1/2 teaspoons (10g) of salt and cook until they are soft and translucent (8-10 minutes). Peel and slice the garlic cloves. Cut the red and green pepper in half, remove the core and seeds and slice the rest. Add the garlic and peppers to the pan and continue cooking for 10 minutes more until the peppers have softened as well.
Dice 2 1/2 of the tomatoes, add them to the pan with the pul biber and cook covered for 5 minutes to let the tomatoes release their juices. Trim and discard the lower stems of the parsley and chop the rest. Turn off the heat, stir most of the parsley into the filling (refrigerate the rest until later), then strain the filling through a sieve placed over a bowl to catch the juices.
Comment "😍" if you want to try this!
-
annokset24 minutes
kokonaisaika