Imam Bayildi - Turkey Stuffed Eggplant
Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 1/2 cup extra virgin olive oil, save 1 tsp extra to taste
- 6 small eggplants
- 3 large sweet onions, halved and thinly sliced
- 6 plum tomatoes, ripe, peeled, julienned, and juice reserved
- 6 cloves garlic, thinly sliced
- 4tablespoons parsley, finely chopped
- 30grams pine nuts, toasted (optional)
Nutrition per serving
1030kJ / 245Cal
1030 Kilojoules or 245 Calories
12% of daily energy intake*
Protein
2.8grams
Fat
22.5grams
Carbs
9.5grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Fill the kitchen sink or a large bowl with well-salted water. Cut a smalls lit in each eggplant, remove the stems (if desired), transfer them to the salt-water bath, and soak for 1 hour. Drain, squeeze gently, and patdry.
Step 2 of 7
Heat the olive oil in a wide, ovenproof frying pan or a cast-iron casserole dish with a lid over a medium heat. Add the onions and cook, stirring occasionally, for 5-10 minutes or until golden.
Step 3 of 7
Add the eggplant, plum tomatoes, and garlic, reduce the heat to medium-low (adjust as needed), cover, and cook, stirring the onions once or twice without disturbing the eggplant, for 10 minutes.
Step 4 of 7
Turn the eggplant and cook for another 10 minutes.
Step 5 of 7
Preheat the oven to 190°C (Gas 5).
Step 6 of 7
Remove the pan from the heat and gently stuff some onion-tomato mixture into each eggplant. Pour the reserved tomato juice over the eggplant, sprinkle with flat-leaf parsley, cover tightly with a lid or foil, and bake for 35-40 minutes.
Step 7 of 7
Remove from the oven, and cool slightly before garnishing with toasted pinenuts (if using) and serving.
Categories
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