Stove Top Stuffed Eggplant


Stove Top Stuffed Eggplant Recipe

The delicious and easy to do stove top stuffed eggplant will be indispensable for you. With a pilaf, it is a wonderful dinner.

Stove Top Stuffed Eggplant
Stove Top Stuffed Eggplant

Ingredients;

  • 4 medium size eggplants.

To cook the eggplants;

  • A half Turkish coffee cup vegetable oil,
  • A half Turkish coffee cup water.

For the filling;

  • 200 grams ground beef,
  • 1 onion,
  • 1 red bell pepper,
  • 2 cloves of garlic,
  • 1 coffee spoon of tomato paste ,
  • 1 tomato,
  • 4 – 5 sprigs of parsley,
  • Salt,
  • Dried thyme,
  • Red pepper flakes.

For the sauce;

  • 1 tablespoon of vegetable oil,
  • 1 coffee spoon of tomato paste,
  • Pinch of salt,
  • Pinch of dried thyme.
  • 1 tomato,
  • A half teacup of water.

Process of Stove Top Stuffed Eggplant Recipe

Firstly, wash the eggplants and peel them 4 strips from the skin lengthwise.
Then slit lengthwise on the middle stripe, starting 2 cm from the tip and finishing 2 cm from the base.
Place the eggplants in a pan and add the water and the vegetable oil and cover the lid.
Cook the eggplants over the medium heat by turning them until they fried.
Take the eggplants out from the pan and place them in a large pot.
With the slit facing upwards, use the back of a spoon to push the slit open to form the eggplant into a canoe shape.

To prepare the filling, put the chopped onion and pepper in the pan you fried the eggplants or you can cook the onion and pepper in a separate pan with 2 tablespoons of vegetable oil.
Add the salt and cook by stirring over the medium heat.
Then add the ground beef and cook until it absorbs its juice again.
Add the paste and the grated garlic and cook by stirring.
After you add the peeled and diced tomatoes and chopped parsley, cook for 1 or 2 minutes more and remove it from the stove.
Finally add the spices and mix.

Spoon the ground beef mixture into each eggplant cavity.

To prepare the sauce, put the vegetable oil and the paste in a pan and cook by stirring.
Add the grated tomato, salt, thyme and water.
After it boils, turn off the stove and pour the sauce in to the large pot among the eggplants.
Cover the lid and cook them over low heat.

After cooking, serve the stove top stuffed eggplant hot.

Stove Top Stuffed Eggplant
Stove Top Stuffed Eggplant

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