Turkish-Style Stuffed Eggplant
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 355 |
| pro | 16 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 28 g |
| fibre | 6 g |
| chol | 53 mg |
| sodium | 633 mg |
| potassium | 616 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 19 |
| vit A | 6 |
| vit C | 18 |
| folate | 21 |
Lamb is common in Turkish cuisine and easily found here in most major grocery stores.
Ingredients
- 1/3 cup bulgur
- 2 eggplants, (each 1 lb/500 g)
- 2 tbsp lemon juice
- 1-1/2 tsp salt
- 2 tbsp olive oil
- 1 lb ground lamb or ground beef
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups diced Spanish onion, (about half)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
- 1 tsp dried mint
- 2 small tomatoes, sliced
Preparation
In saucepan, bring 3/4 cup (175 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook until no liquid remains, about 10 minutes. Fluff with fork; set aside.
Meanwhile, pressing lightly, roll eggplant over work surface to loosen flesh; cut in half lengthwise. With spoon, scoop out flesh, leaving 1/2-inch 1 cm) thick shells. Sprinkle shells with 1 tbsp (15 mL) of the lemon juice and 1/2 tsp (2 mL) of the sa< set aside. Chop flesh.
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté lamb, garlic and 1/4 tsp (1 mL) of the remaining salt until meat is no longer pink. Drain fat. Add tomato paste; cook until no liquid remains, about 3 minutes. Stir in bulgur, breaking up with spoon; transfer to large bowl.
Heat remaining oil over medium-high heat; sauté chopped eggplant, remaining salt, onion, cumin, cinnamon and cayenne until vegetables are softened and golden, about 5 minutes. Add to lamb mixture. Stir in parsley, mint and remaining lemon juice.
Fill eggplant shells with lamb mixture; place in casserole dish just large enough to hold them snugly. Spread tomato slices over top. Cover with lightly greased foil. Bake in 400°F (200°C) oven for 1 hour.
Meanwhile, pressing lightly, roll eggplant over work surface to loosen flesh; cut in half lengthwise. With spoon, scoop out flesh, leaving 1/2-inch 1 cm) thick shells. Sprinkle shells with 1 tbsp (15 mL) of the lemon juice and 1/2 tsp (2 mL) of the sa< set aside. Chop flesh.
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté lamb, garlic and 1/4 tsp (1 mL) of the remaining salt until meat is no longer pink. Drain fat. Add tomato paste; cook until no liquid remains, about 3 minutes. Stir in bulgur, breaking up with spoon; transfer to large bowl.
Heat remaining oil over medium-high heat; sauté chopped eggplant, remaining salt, onion, cumin, cinnamon and cayenne until vegetables are softened and golden, about 5 minutes. Add to lamb mixture. Stir in parsley, mint and remaining lemon juice.
Fill eggplant shells with lamb mixture; place in casserole dish just large enough to hold them snugly. Spread tomato slices over top. Cover with lightly greased foil. Bake in 400°F (200°C) oven for 1 hour.
Additional information : Tip: Slice a small piece off the bottom of each eggplant half to make it sit flat in the baking dish.
Source : Canadian Living Magazine: February 2010
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