Turkish Slashed Eggplant Recipe
This Turkish Slashed Eggplant is simply irresistible and mouth-watering recipe. Try this easy to prepare Turkish Slashed Eggplant dish; I am sure you will love to share it with your loved ones.
Ingredients
| Onions | 2 Medium | |
| Olive oil | 1 Teaspoon | |
| 1 pound lean ground beef chuck or round | ||
| Tomatoes | 3 Medium | |
| Parsley | 3 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Garlic | 2 Clove (5gm), minced | |
| Allspice | 1/4 Teaspoon | |
| 8 Japanese eggplants or 2 small regular eggplants, cut in 4 wedges each | ||
| 1/4 cup shredded Romano cheese | ||
| Tomato sauce | 1/2 Cup (16 tbs) | |
Directions
Saute onions in oil until golden.
Add beef and cook until browned.
Peel and chop tomatoes and add along with parsley, salt, pepper, garlic, and allspice.
Cover and simmer 10 minutes.
Slit eggplant lengthwise to within 1 inch of ends.
Sprinkle with salt and set aside for 20 minutes.
Wash eggplant, pat dry, and place in a baking pan.
Cover with foil and bake in a 400° oven for 30 minutes.
Remove from oven and fill each slash with stuffing.
Slice remaining tomato and garnish top of eggplant.
Sprinkle with cheese.
Pour tomato sauce around eggplant.
Cover with foil and bake in a 375° oven for 1 hour.
Uncover and broil 1 minute.
Serve hot or warm.
Contains about 310 calories per serving.
Add beef and cook until browned.
Peel and chop tomatoes and add along with parsley, salt, pepper, garlic, and allspice.
Cover and simmer 10 minutes.
Slit eggplant lengthwise to within 1 inch of ends.
Sprinkle with salt and set aside for 20 minutes.
Wash eggplant, pat dry, and place in a baking pan.
Cover with foil and bake in a 400° oven for 30 minutes.
Remove from oven and fill each slash with stuffing.
Slice remaining tomato and garnish top of eggplant.
Sprinkle with cheese.
Pour tomato sauce around eggplant.
Cover with foil and bake in a 375° oven for 1 hour.
Uncover and broil 1 minute.
Serve hot or warm.
Contains about 310 calories per serving.
Chef
