Stuffed eggplants with lamb
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This is a very popular Turkish dish made with mini eggplants. These small, apple-sized eggplants are easy to stuff, and their unique appearance makes them a favorite among more familiar vegetables. They are in no way inferior to their larger relatives in taste and nutritional value. Stuffed eggplants make a great appetizer and will fill the table before guests arrive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 mini eggplants, the size of a lemon
- 900 g of ground lamb
- 6 shallots, chopped
- 1/4 cup olive oil
- 4 cloves of garlic
- 3 large ripe tomatoes, peeled and finely chopped
- 1 small bunch parsley, finely chopped and set aside for garnish
- 1 tbsp finely chopped mint leaves
- Juice of 1 lemon
- 3/4 cup chicken broth
- 1 lemon, sliced very thinly
We recommend
Recipes with similar ingredients: eggplants, minced lamb, tomatoes, shallots, garlic, lemon juice, parsley, mint
Cooking the dish according to the recipe:
- Preheat oven to 170°C.
- Using a paring knife, cut a wedge from the base to the tip of each eggplant, large enough to scoop out the core with a spoon. Set the cut-out core aside.
Pour enough oil into a large saucepan to coat the bottom and place over medium heat. Lightly fry the eggplants on all sides until golden brown, then remove to a serving platter. - Return the pan to the heat, add the shallots and garlic, and sauté for 5 minutes until golden brown and soft. Add the ground lamb and brown, stirring with a wooden spatula. Add the tomatoes and stir well. Let simmer for 5 minutes; season with salt and pepper.
- Chop a couple of handfuls of parsley and mint, squeeze in some lemon juice, and continue cooking for another 2-3 minutes. Remove the pan from the heat and let the filling cool slightly. Using a spoon, fill the eggplants with the filling, filling them completely, but not too much.
- Place the eggplants in a large baking tray in a single layer and pour in chicken brothPlace a lemon slice on each eggplant and drizzle with olive oil. Bake in the oven for 20-30 minutes. Test the eggplant with a fork; it should be tender. Garnish with parsley before serving.
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