Baked eggplant with Turkish filling - a delicate combination of grainy eggplant pulp and spicy garlic filling. An excellent addition to the main meat dish. As a side dish, you can use mashed potatoes or rice seasoned with butter, and if you continue the theme of oriental cuisine, then couscous is best.
It is necessary
- - 6 medium sized eggplants;
- - 5 heads of onions;
- - 10 cloves of garlic;
- - 1 large tomato;
- - 25 g of parsley;
- - 1 tsp black pepper;
- - 180 ml of sunflower oil;
- - salt to taste.
Instructions
Step 1
Finely chop the onion and parsley, crush the garlic cloves.
Step 2
Wash the eggplants, cut off 1 cm pieces of the skin in four places. Make cuts in these places, salt and leave for half an hour. This is done so that all the bitterness comes out of them.
Step 3
After half an hour, wash the eggplants, dry with a napkin and fry in vegetable oil in a hot frying pan.
Step 4
In the remaining fat, sauté the chopped onion and season with salt. Add crushed garlic and chopped parsley and black pepper.
Step 5
Fill the eggplants with the prepared fried mixture, place them on a baking sheet. Place a chopped tomato on each eggplant. Bake in a preheated oven at 200 degrees or simmer in a lidded pot over low heat. Serve cold.
