Best Turkish Stuffed Eggplant Aubergine Recipes

Turkish Stuffed Eggplant (Aubergine) image

Provided by Dancer

Categories Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

nonstick cooking spray
4 small eggplants, stems removed, cut in half lengthwise
1/2 teaspoon salt, divided
3 garlic cloves, chopped
1 medium yellow onion, chopped
4 medium ripe tomatoes, seeded and coarsely chopped
1/4-1/2 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 teaspoons fresh lemon juice
fresh ground black pepper, to taste
2 ounces feta cheese, crumbled

Steps:

Preheat oven to 350 degrees.
Spray large shallow baking dish with cooking spray.
Scoop out flesh from eggplants, cut into chunks and reserve.
Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
Place upside down on paper towels; let stand 15 minutes.
Meanwhile, spray large skillet with cooking spray.
Cook garlic and onion over medium-high heat until browned, about 10 minutes.
Add tomatoes, reserved eggplant flesh and allspice.
Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
Stir in parsley, lemon juice, remaining salt and pepper.
Pat eggplant shells dry with paper towels.
Spoon eggplant mixture loosely into shells.
Place filled shells in prepared baking dish.
Cover with foil and bake until shells are tender, about 40 minutes.
Remove foil; sprinkle tops evenly with feta cheese.
Bake for 10 more minutes, then serve.

Nutrition Facts : Calories 105.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.7, Sodium 240.5, Carbohydrate 20.5, Fiber 10.4, Sugar 9, Protein 4.7

Imam Baildi Aka Stuffed Eggplant (Aubergine) image

Provided by Mysterygirl

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs Japanese eggplants
2/3 cup olive oil
2 cups onions, thinly sliced
3 -4 garlic cloves, peeled and sliced thin
2 cups tomatoes, peeled and sliced
1/2 cup water
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

Steps:

Preheat oven to 350°.
Cut ends off the eggplants/aubergines.
Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
In a skillet, heat 4 tablespoons of olive oil over a medium heat.
Fry the eggplant gently.
If needed, you can add some more oil in the frying pan.
Remove the eggplant from the skillet and place in an 8"x8" baking dish.
Sprinkle with salt and pepper.
Add the remainder of the olive oil to the same skillet.
Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
You want the vegetables soft.
Add the fresh tomatoes and half a cupful of water to the skillet.
Add the oregano, sugar, more salt and pepper.
Simmer covered, for 15 minutes.
Remove stuffing from heat.
Fill the eggplants with this stuffing.
They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
Bake for 4O minutes; basting them at least once.