Turkish Pabucaki

1. 1

   Slice the eggplants in half vertically, leaving the blossom ends intact.

2. 2

   Boil the eggplants in a pot of 1.5 liters water and 1 tablespoon salt (not listed) for 10 minutes.

3. 3

   While the eggplants are boiling, finely chop the onion.

4. 4

   Blanch and peel the tomato and dice into 1.5 cm cubes.

5. 5

   Once the eggplants are cooked, scrape the white flesh out of the skins with a spoon, taking care not to break the skins.

6. 6

   Mince the flesh of the eggplants.

7. 7

   Saute the onion in butter until translucent, then add the minced eggplants and tomato and continue to cook.

8. 8

   Once the vegetables are evenly combined, add the seasoning ingredients.

9. 9

   Transfer to a bowl and let cool.

10. 10

    Add the beaten egg and cheese to the bowl and stir.

11. 11

    Stuff the eggplant skins with the mixture from Step 9.

12. 12

    Bake for 30-40 minutes in an oven preheated to 200C.

13. 13

    Transfer to serving dishes, garnish, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.