Description
A classic Turkish dish of tender, slow-cooked eggplants stuffed with a rich tomato, onion, and garlic filling, infused with olive oil and spices.
Ingredients
Units
Scale
- 2 large eggplants
- 4 tablespoons olive oil (divided)
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped
- 1/2 cup water or vegetable broth
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out some flesh, leaving a border.
- Heat 2 tablespoons of olive oil in a pan and lightly fry the eggplant halves until golden. Remove and set aside.
- In the same pan, heat the remaining olive oil and sauté onions until soft. Add garlic and cook for another minute.
- Stir in tomatoes, salt, pepper, sugar, cumin, and paprika. Cook for 5 minutes until the mixture thickens.
- Fill the eggplant halves with the tomato mixture and place them in a baking dish.
- Pour water or vegetable broth into the dish, cover with foil, and bake for 40-45 minutes until the eggplants are tender.
- Drizzle with lemon juice, garnish with fresh parsley, and serve warm or at room temperature.
Notes
- Traditionally served at room temperature for enhanced flavors.
- Pair with rice, crusty bread, or yogurt for a complete meal.
- Add a pinch of cinnamon or allspice for an extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course / Side Dish
- Method: Roasting / Baking
- Cuisine: Turkish
