Easy Stuffed eggplants

Stuffed eggplant known that spread all around the country from the middle Part of Turkiye (Turkey).
It is basically stuffing one side cut open vertically fried whole eggplant with sautéed ground-round.
Because of preparation of the meat and deep frying the eggplant, stuffed eggplant is one the most appreciated meal for summer months.
To avoid deep frying, I thought about cutting the eggplant in halve and scooping inside, so eggplants can pan fried easier.
I cut the inner side of the eggplant and added into a ground round while sautéing the meet. Then after I stuffed the eggplant halves.
It turned out very delicious and much better option for the people who avoid deep frying.
Ingredients:
6 long eggplants, peel striped.
2 Tbsp. olive oil
1 big yellow onion
1 Tbsp. turmeric
1Tbsp. red pepper flakes
2 garlic cloves
1 Tbsp. pomegranate syrup
1 tablespoon hot pepper paste
1 Tbsp. dry mint
3/4 lb. beef ground round
2 medium tomatoes peeled very thick (cover for eggplant boats) and inside diced into the ground round.
Salt and ground black pepper as desired.
1/3 C mozzarella grated
 
Making:
Rinse the eggplants and pat dry.
Peel striped
Divide eggplants in halve longitudinal
Scoop the inner part with a table spoon
Brush coating each eggplant with olive oil
Brush coat the pan with olive oil
Pan-fry each eggplant slightly set aside
Dice eggplant scooped inner part really small
Heat the olive oil in a pan on medium heat and sauté diced yellow onion until translucent.
Add, Turmeric, pepper flakes, salt, pepper, pomegranate syrup, mint.
Add diced eggplant insider, and minced tomato.
Saute few minutes more.
Divide and fill all eggplants bowls with the meat filling.
Cover half of the boats with tomato skin, and the other half with grated cheese
Drizzle a tablespoon of olive oil, on the eggplant boats.
Bake in 375 F oven for 20 minutes.
Serve with orzo pilaf and cucumber -yogurt sauce aside.


9/8/2022

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