Discover the heart-healthy magic of Turkish stuffed eggplants
My friend developed a fondness for eggplants after her vacation in Turkey. This is quite common because, simply put, eggplants are prepared excellently in that country and are key ingredients in many traditional dishes. We have a recipe for one of them. Anyone who tries it will become a convinced eggplant lover!
10:27 AM EDT, July 28, 2024
Eggplants are still not as popular as they could be. When was the last time you made something with them? Exactly, it's time for a change. These dark purple vegetables not only taste great but also offer many nutritional benefits.
What's under the purple skin
Eggplants are composed of 90% water, making them a low-calorie addition to meals. However, the remaining 10% is a treasure trove of valuable nutrients. Eggplants contain vitamin C and B vitamins, which support the immune system, and minerals such as potassium, calcium, magnesium, and phosphorus. The characteristic purple color of eggplants is due to anthocyanins, which are strong antioxidants that protect the body from harmful free radicals. Therefore, it's worth including eggplants in your diet. They benefit the heart, help prevent cancer, and improve the condition of your skin and hair.
Idea for dinner
Don't know what to make with eggplants? These versatile vegetables are great for grilling, baking, frying, or stuffing. It was the stuffed version that captivated my friend. Karnıyarık is the most popular Turkish dish starring eggplant. Its name translates to "split belly," which might not sound appealing, but the dish is aromatic and delicious. It's perfect for a light summer dinner.
Turkish stuffed eggplants
Ingredients:
- 9 oz of ground meat; lamb is traditional in Turkey
- 3 medium-sized eggplants
- 1 small onion
- 1 red bell pepper
- 4 cloves of garlic
- 3 tomatoes
- 2 teaspoons of tomato paste
- A bunch of parsley
- Olive oil
- Paprika, pepper, and salt to taste
Preparation method:
- Wash the eggplants, cut them in half, and scoop out the flesh. Chop it finely, salt it, and set it aside for 10-15 minutes to release some juice.
- Chop the remaining vegetables into small cubes and mince the garlic.
- Season the meat to taste and add the finely chopped parsley.
- Add the squeezed eggplant pieces to the vegetables and mix everything together with the meat.
- Brush the hollowed-out eggplants with olive oil inside and out.
- Stuff them with the prepared filling.
- Add a little water to a baking dish. Place the stuffed eggplants in the dish.
- Bake in an oven preheated to 355 degrees Fahrenheit for an hour.
