Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 large eggplant, halved lengthways
- 3tablespoons olive oil
- 2 large red onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 1/2 bunch parsley, fresh, chopped, stalks included
- 1tablespoons mint, fresh chopped
- 800grams chopped tomatoes
- 2teaspoons cinnamon
- 1teaspoons honey
- 280grams rice
Nutrition per serving
2240kJ / 538Cal
2240 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
12.4grams
Fat
17.8grams
Carbs
84.8grams
Sugars
21.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Turkish stuffed eggplant dish is a classic, lightly spiced with warming cinnamon and packed with flavour.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Place the eggplants cut side up on a baking tray and score diagonally with a sharp knife and brush with half of the oil. Roast for 20 minutes.
Step 2 of 4
Heat the rest of the oil in a large pan on medium high heat and cook the onions for 8-10 minutes, add the garlic, parsley stalks and chopped mint and cook for 2 minutes.
Step 3 of 4
Stir in the chopped tomatoes, cinnamon and honey, reduce the heat and simmer for 10 minutes. Remove the eggplant from the oven and carefully scoop out the middle of each. Chop up and add to the sauce.
Step 4 of 4
Spoon the tomato sauce into the eggplant boats and roast for 20 minutes. Cooked rice as per package instructions and serve with chopped parsley.
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