Slashed Eggplant
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Ingredients
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Measure
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Amount
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| Eggplant Oil Ground Meat Onions Green Pepper Garlic Tomatoes Parsley Salt Black Pepper Water |
6 medium size 3 ½ tablespoons 1 ¼ cups 3 large size 3 medium size 5 cloves 4 small size 2/3 bunch 2 teaspoons ½ teaspoon ¾ cup + 1 ½ teaspoons |
1 kg
50 g 250 g 250 g 50 g 15 g 400 g 40 g 12 g 1 g 200 g |
Instructions - 6 servings Pare eggplants in strips. Remove stems. Brown in oil
lightly for 15 minutes turning all round. Remove from pan reserving
oil.Arrange in a baking dish side by side. Split lengthwise leaving
2 ½ cm (1 inch) long space from both ends, make holes in center with
back of a tablespoon. Add ground meat and finely chopped onions to
oil; stir.  Brown for 8-10 minutes or until meat is crumbly; drain. Stir in diced tomatoes and 1 diced pepper reserving one tomatoes and pepper. Simmer for 5 minutes or until vegetables are tender. Remove from heat. Stir in minced garlic and parsley. Season with salt and Pepper; mix. Fill in eggplants with ground meat. Top with sliced tomatoes. Cut peppers into strips. Arrange on eggplants. Add hot water gradually from corner of pan. Bake in a moderate oven for 45 minutes. Serve hot.  Virtual Spice Bazaar |
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( Approx. per serving note: recipe for 6 servings)
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Regional characteristics It is one of the most popular, famous, delicious and traditional dishes of Turkish Cuisine. In summer, it is always served as a main dish for lunch or supper. Note Biography Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development. |
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