Turkish Stuffed Eggplant (Aubergine) Recipe

Name: Turkish Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 4 small eggplants, stems removed, cut in half lengthwise; 1/2 teaspoon salt, divided; 3 garlic cloves, chopped; 1 medium yellow onion, chopped; 4 medium ripe tomatoes, seeded and coarsely chopped; 1/4 - 1/2 teaspoon ground allspice; 1/2 cup chopped fresh parsley; 2 teaspoons fresh lemon juice; fresh ground black pepper, to taste; 2 ounces feta cheese, crumbled

Servings: persons

nonstick cooking spray
4 small eggplants, stems removed, cut in half lengthwise
1/2 teaspoon salt, divided
3 garlic cloves, chopped
1 medium yellow onion, chopped
4 medium ripe tomatoes, seeded and coarsely chopped
1/4 - 1/2 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 teaspoons fresh lemon juice
fresh ground black pepper, to taste
2 ounces feta cheese, crumbled

1
Preheat oven to 350 degrees.
2
Spray large shallow baking dish with cooking spray.
3
Scoop out flesh from eggplants, cut into chunks and reserve.
4
Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
5
Place upside down on paper towels; let stand 15 minutes.
6
Meanwhile, spray large skillet with cooking spray.
7
Cook garlic and onion over medium-high heat until browned, about 10 minutes.
8
Add tomatoes, reserved eggplant flesh and allspice.
9
Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
10
Stir in parsley, lemon juice, remaining salt and pepper.
11
Pat eggplant shells dry with paper towels.
12
Spoon eggplant mixture loosely into shells.
13
Place filled shells in prepared baking dish.
14
Cover with foil and bake until shells are tender, about 40 minutes.
15
Remove foil; sprinkle tops evenly with feta cheese.
16
Bake for 10 more minutes, then serve.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick cooking spray, 4 small eggplants, stems removed, cut in half lengthwise, 1/2 teaspoon salt, divided, 3 garlic cloves, chopped, and more.

Yes, Turkish Stuffed Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Stuffed Eggplant (Aubergine)

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