Description
This traditional Turkish dish features tender eggplants stuffed with a flavorful mixture of spiced lamb, tomatoes, and herbs, creating a delicious and hearty meal.
Ingredients
Scale
- 4 medium eggplants
- 1 lb (450g) ground lamb
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 cup vegetable or chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the insides, leaving a 1/2-inch shell. Reserve the scooped-out flesh.
- Sprinkle the insides of the eggplant halves with salt and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes.
- Stir in the reserved eggplant flesh, diced tomatoes, parsley, cumin, cinnamon, salt, and pepper. Cook for an additional 5 minutes until the mixture is well combined and heated through.
- Stuff the eggplant halves generously with the lamb mixture and place them in a baking dish.
- Pour the broth into the bottom of the baking dish to help steam the eggplants during cooking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the eggplants are tender and the tops are golden brown.
- Serve warm, garnished with additional parsley if desired.
Notes
- For a spicier version, add red pepper flakes to the lamb mixture.
- You can substitute ground beef or turkey for the lamb if preferred.
- Serve with yogurt or a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5
- Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 25
Keywords: Turkish stuffed eggplant, spiced lamb recipe, eggplant recipes, Turkish cuisine, stuffed eggplant