Stuffed Eggplants

prep:30 minutes
cook:1 hour
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 363
  • Total Fat: 32g
  • Total Carbohydrate: 3g
  • Protein: 13g
Eggplants are a staple in Turkey. They go brilliantly with tomatoes, garlic and olive oil. Stuffed eggplants can utilize whatever ingredients are available. It is popular because small amounts go a long way and the dish is actually quite filling. This is a great dinner party dish. It can be prepared in advance up to the filling of the eggplants. If you are refrigerating you will need to add 10 minutes to the cooking time. This is an easy dish to prepare.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Using a small knife, peel 4 wide vertical strips off each eggplant, striped-pajama fashion. Cut each eggplant in half lengthways.
  2. Heat the olive oil and shallow fry the eggplants over a medium-high heat until browned all over. You may need to cook in batches, depending on the size of your pan. Remove the eggplants and drain on kitchen paper. Reserve any remaining olive oil.
  3. Pre-heat your oven to 350 F (180 C).
  4. In the same pan over a medium heat, fry the onions for a few minutes stirring until translucent.
  5. Add the bell peppers and cook, stirring, for a few minutes.
  6. Add the ground beef or lamb and cook, stirring, for a further 2 minutes.
  7. Add the diced tomatoes, pepper paste and half the chopped parsley to the mixture. Season with pepper and salt. Stir the mixture for a further 5 minutes and put aside to cool.
  8. Place the reserved eggplants in a low casserole dish, cut side up. Using a knife, slice each eggplant vertically, about 2/3 of the way through and gently prise open the sides to widen the eggplant. Season with salt and gently press the sliced garlic into the flesh. Then fill each eggplant with the reserved filling.
  9. Top each eggplant with the sliced tomatoes and sliced chilli. Pour the 1/2 cup of boiling water around the eggplant. Cover the dish with aluminum foil. Place in the oven for 45 minutes.
  10. To serve, sprinkle the remaining parsley and paprika, if using. Serve with a green salad and garlic yogurt.

Notes

De-seed the green chilies if you prefer a milder taste or use red chilies. Ground Lamb is the more authentic Turkish selection but ground beef mince works just as well. You can substitute tomato paste for Turkish pepper paste (available on Amazon). Garlic yogurt is a common accompaniment with many Turkish dishes. To make, finely chop some garlic and add to yogurt. Simple.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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