| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 34g | 9g | 24g |
| sugars | fibre | protein | salt |
| 11g | 7g | 23g | 0.98g |
Why I Love Turkish Stuffed Eggplant
If there is one recipe that captures my love for blending traditions, it’s this delightful Stuffed Eggplant. A Turkish gem of a dish, it merges my American upbringing and my Italian heritage’s scrumptious flair into an unforgettable meal. Imagine, six medium-sized purple eggplants, their shiny skin promising a treasure trove of flavors, paired with finely chopped onions, minced garlic, and tender ground lamb. The real clincher comes with the dance of spices, a do-si-do of red pepper, ground cinnamon, and a whisper of allspice. A culinary masterpiece! You can feast your eyes on this dish 
.
When Old Meets New
Even though Italian-American cuisine courses through my veins, I’ve always been captivated by the rich and intriguing culinary tradition of Turkey. This Stuffed Eggplant recipe reminds me of my grandmother’s stuffed bell peppers, a hearty mix infused with a similar combination of ground meat and a mirage of spices. Adventuring beyond my traditional recipes, this eggplant dish is like an exchange program from the Eastern Mediterranean, and my time-honored matriarchal recipes.
This stuffed eggplant recipe is so savory and layered, I imagine it would pair extraordinarily well with a side of warm Turkish Pide bread or a fresh, lemony tabbouleh salad.
Melding Taste-Worlds Together
Briefly, fruits and vegetables take on a whole new life when they are stuffed. Think bell peppers, zucchini… and yes, eggplants! This Turkish Stuffed Eggplant represents a delightful fusion of the crisp, tart flavor of eggplant with a rich and hearty lamb filling. It’s a harmony of complex tastes that defies comparison.
Chatting of inspirations, the marvelous Claudia Roden has been a shining beacon. Her books opened a door to the rich world of Middle Eastern cooking, encouraging me to explore dishes beyond my familiar Western kitchen. Consequently, this stuffed eggplant recipe is one such exploration; a synthesis of my love for my Italian roots, my fascination with Turkish cuisine, imbued with a dash of American spunk.
No recipe, classic or experimental, can be memorable without the right balance of flavors, textures, and richness – the Stuffed Eggplant recipe takes all these components and magnificently weaves them together. It’s not just a dish; it’s an experience, a tribute to my roots, an homage to the great Claudia Roden, and most importantly, it’s an invitation to you to explore the world of diverse flavors right from your dining table! Ready to take that journey with me?
What You’ll Need
- 6 medium-size purple eggplants
- 1 1/2 cups of olive oil
- 1 1/2 lbs of ground lamb
- 2 medium size onions, finely chopped
- 4 cloves of garlic, minced
- 1 1/2 cups of diced tomatoes
- 1 cup of red bell pepper, finely chopped
- 1 cup of green bell pepper, finely chopped
- 1/2 cup of fresh parsley, finely chopped
- 1 tablespoon of tomato paste
- 1 tablespoon of red pepper flakes
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- Freshly ground black pepper to taste
- Salt to taste
- 3 cups of hot water
- 2 tablespoons of lemon juice
- Freshly chopped mint leaves for garnish
Method
Step One
Start by preheating your oven to 375ºF (190ºC). Then cut the eggplants in half lengthwise leaving the stem intact. Use a spoon to hollow out the eggplants leaving about 1/2 inch shell. Chop the scooped-out flesh and set it aside.
Step Two
Heat up 1 cup of olive oil in a large skillet over medium heat. Add the eggplant shells and fry them until they’re golden brown on both sides. Once done, place them in a baking dish with the cut side up.
Step Three
In the same skillet, add the ground lamb and cook until browned. When done, remove from skillet and set it aside.
Step Four
Add the remaining olive oil to the skillet and sautée the onions until they’re translucent. Add the garlic, diced tomatoes, red and green bell peppers, and chopped eggplant flesh. Cook for another 5-7 minutes.
Step Five
Now add the tomato paste, red pepper flakes, ground cinnamon, ground allspice, salt, and black pepper to the skillet. Cook for another 2-3 minutes.
Step Six
Return the browned lamb to the skillet and mix it well. Adjust the seasonings according to your taste. Then fill the fried eggplant shells with this mixture.
Step Seven
Add hot water to the baking dish and cover with foil. Bake in the preheated oven for 40-45 minutes. Then uncover the dish and bake for an additional 15-20 minutes to get a golden crust.
Step Eight
Remove the dish from the oven and drizzle lemon juice over the stuffed eggplants. Let it sit for 10 minutes before serving.
Step Nine
Garnish with freshly chopped mint leaves and serve. Enjoy your Stuffed Eggplant!
