Stuffed mini eggplants

Udskriv

Stuffed eggplants is a pure vegetarian dish, but can be used in turkish meze as for lunch or dinner

Ret salad , meze, appetizers, Side-dish, main course, Vegetarian

Køkken Mediterranian, Turkish

Keyword eggplant, meze, vegetarian

Forb. tid 10 minutter

Tilb. tid 44 minutter

Samlet tid 54 minutter

Antal 4 personer

Ingredienser

10 small mini eggplants
4 tomatoes, chopped in small cubes
2 medium onions, cut lengthwise
5 cloves of garlic, cut in thin pieces
1 handfull italian parsley, finely chopped
1 tbsp sugar
1 tbsp olive oil
1 tsp salt
6-7 tbsp water
- oil for frying

Sådan gør du

1: Rinse the eggplants and cut a little of the stem
2: Heat the pan with a bit of olive oil. When the oil is warm, fry the eggplants until they are slightly wrinkled and soft. Be careful not to completely turn up the heat. They will burn quickly. Lay them on an old newspaper or kitchen paper afterwards, so that the excess oil gets sucked up
3: While the eggplants roast, you can cut the onions and tomatoes
4: Stir the onions in a spoonful of olive oil (from the pan with the aubergines) on a low flare, so the onions will caramelize a little. They should not be brown, just have a little color
5: Add garlic and simmer for a second and then add the tomatoes. Step / cook until the liquid is absorbed
6: Remove the pan from the hob and mix the chopped parsley into the filling
7: Now the eggplants would have a temperature, so you can make a fine cut in them (without cutting through) and open them a little, so that the filling can come in
8: Put about 1½ tablespoon of filling in the eggplant (it varies slightly after the size) and put them in an ovenproof dish
9: Dissolve the sugar in the water and pour gently over the eggplant. Then sprinkle with some salt
10: Bake the mini eggplants in a 180 degree hot oven for about 15 minutes

Noter

- You can easily prepare the aubergines in the morning or the day before serving them, and then store them in the fridge. They only win in taste. Just gibe them 5 minutes extra in the oven if the aubergines are cold from the fridge.

If you like, you can replace one onion and 2 tomatoes with about 200 grams of minced meat (like mixed veal / lamb). It will also be super good.

Find as fresh eggplants as possible and remember the sugar !!

This dish is meant as lunch for 2-3 persons. If you use it for dinner, you may need 2 extra eggplants depending on what you serve on the side eg salad and bread. If you, like me, use it as meze / tapas, then 1 (or 1½ depending on size) per person is plentiful.