Description
A flavorful and hearty Turkish-inspired stuffed eggplant dish filled with sautéed vegetables and aromatic herbs, perfect for a comforting vegetarian meal.
Ingredients
- 2 large eggplants
- 1/2 cup olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup chopped tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Reserve the flesh and chop it into small pieces.
- Brush the eggplant shells with 1/4 cup of olive oil and place them on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until slightly tender.
- In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the chopped eggplant flesh, bell peppers, zucchini, tomatoes, parsley, mint, cumin, coriander, salt, and pepper to the skillet. Cook, stirring occasionally, for 10-12 minutes, or until the vegetables are tender.
- Fill the baked eggplant shells with the vegetable mixture, packing it in tightly.
- Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the eggplants are tender and the filling is heated through.
- Serve hot, garnished with additional fresh herbs if desired.
Notes
- You can substitute herbs based on availability or preference.
- Serve with a side of rice or flatbread for a complete meal.
- This dish can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 300
- Sugar: 7g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
