Thursday, November 22, 2018
(Last Updated On: November 19, 2018)

To Make The Turkish Stuffed Eggplant

This eggplant is roasted until nicely charred, soft in texture, with a nutty flavor. It is then drizzled with a refreshing garlic yogurt sauce and served with fresh bread.

 A simple and flavor appetizer that you can serve warm or cold.

 

Ingredients

Ingredients Qt
Eggplant  2 pcs
Garlic  2 cloves
Chopped capsicum  half of one
Chopped Tomato  2 pcs
Green pepper  2 pcs
Chopped onion  1 pcs
Turmeric  1 tsp                  
Salt and pepper require amount
Olive oil require amount

 

How To Make Turkish Stuffed Eggplant

How To Make Turkish Stuffed Eggplant

Preparation

Step 1: Peel eggplants off and pour some oil in a pan and let them fry in medium heat.

How To Make Turkish Stuffed Eggplant

How To Make Turkish Stuffed Eggplant

 

Step 2: Pour some oil and sauté onions and grated garlic.

Then add capsicum and green peppers and continue sautéing.

How To Make Turkish Stuffed Eggplant

How To Make Turkish Stuffed Eggplant

 

Step 3: Pour turmeric and add chopped tomatoes then sauté together for 2minutes.

 

Step 4: Cut the eggplants in the middle and pour the ingredients in it.

Make Turkish Stuffed Eggplant

Make Turkish Stuffed Eggplant

 

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7 Comments

nafas1374 August 25, 2018 at 6:14 am

can we make this with pumpkin?

    nafiseseyedbagher August 25, 2018 at 7:00 am

    Pumpkin can be a good choose too

foroghmovahedzade August 25, 2018 at 6:43 am

i will delete the garlic

    nafiseseyedbagher August 25, 2018 at 6:57 am

    The smell is not so annoying

Douglas F October 6, 2018 at 6:14 am

This is one of my very favorite Turkish dishes! As someone who has lived in Turkey now for 4 years, I think the food here is the best in the world. Thank you for posting and sharing this recipe!

    Anna Pierce October 6, 2018 at 1:12 pm

    So good you live in turkey.. we love these foods too.. we will share more soon

JackHammang October 17, 2018 at 3:17 pm

This looks great! almost missed it cause it wasn’t on the veggie page, but I’m glad I saw it

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