Turkish Eggplant

IvanIvan
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Turkish Eggplant
18/12/2013
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Preparation25 min.
Cooking60 min.
Тotal85 min.
Servings4
"Undoubtedly, the tastiest recipes for eggplants come from Turkish cuisine. And this one is not only tasty, it is magnificent!"

Ingredients

  • eggplants - 4 small
  • tomatoes - 1
  • for the filling
  • chickpeas - 2 tablespoons (canned)
  • rice - 2 tablespoons
  • dill - 1 tablespoon chopped
  • parsley - 1 tablespoon chopped
  • onions - 2 fresh stalks, chopped
  • cayenne pepper - 1 pinch
  • salt
  • black pepper
  • beef broth - 1 cup
  • butter - 1 tablespoon
  • for the sauce
  • lemons - 1, squeezed juice
  • spearmint - 1 teaspoon, dried
  • garlic - 1 clove crushed with salt
measures

How to cook

Cut the tops of the eggplants off, carve out their insides to use for another dish. Put all the products for the filling in a bowl, mix well and fill the eggplants without overstuffing them.

Close the holes off with tomato slices. Arrange the stuffed eggplants in a pot, sprinkle them with the remaining butter and chopped tomato. Add broth, put the lid on and cook on medium heat for 40 minutes. Mix all the ingredients for the sauce together.

Also add in the sauce from the cooking of the eggplants and mix well. Place the eggplants on a plate and pour the sauce. You can serve with yoghurt beaten with garlic.

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