Stuffed eggplant
Today we have another fantastic Turkish recipe for you: you absolutely have to try this stuffed aubergine recipe from @easyinterieur.
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Enjoy trying it out.
40 min
Total Time
25 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 | Auberginen |
| 4 EL | Öl |
| 1 | Zwiebel |
| 1 | rote Spitzpaprika |
| 1 Dose | 400g Gehackte Tomaten |
| 300g | Rinderhackfleisch oder Vegan |
| 1 EL | Tomatenmark |
| 1 TL | Salz |
| 1 TL | Thymian |
| 1 TL | Paprikapulver |
| 2-4 | Stangen glatte Petersilie |
| Optional 1 zehe Knoblauch | |
| 500g | Kartoffeln |
| 50g | Butter |
| 1 TL | Salz |
| Dazu: Joghurt zum servieren |
Instructions
Step 1 of 7:
Peel the aubergine in alternating strips, leaving some of the skin on
Step 2 of 7:
Halve the aubergines and score the flesh in a criss-cross pattern so air can get in and the aubergine can sear better.
Step 3 of 7:
Sear both sides of the aubergine in oil over high heat and remove from the Frying Pan
Step 4 of 7:
In the same Frying Pan, fry the pepper and onion, then after a few minutes add the minced meat, tomato paste, parsley, and all the spices, and cook until the minced meat is done.
Step 5 of 7:
Fill each aubergine half with the contents of the Frying Pan and place the filled aubergine halves into the Frying Pan from the previous step.
Step 6 of 7:
Add the can of chopped tomatoes to the Frying Pan and place the Frying Pan (it must be ovenproof, otherwise use a casserole dish) in the oven at 200°C for 20 min.
Step 7 of 7:
Boil the potatoes and then mash them into a puree with butter and salt.
