Tested till perfect Turkish-Style Stuffed Eggplant

Turkish-Style Stuffed Eggplant

Lamb is common in Turkish cuisine and easily found here in most major grocery stores.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2010

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1/3 cup 1/3cupbulgur
  • 2 2eggplants, (each 1 lb/500 g)
  • 2 tbsp 2tbsplemon juice
  • 1-1/2 tsp 1-1/2tspsalt
  • 2 tbsp 2tbspolive oil
  • 1 lb 1lbground lamb or ground beef
  • 4 4cloves garlic, minced
  • 2 tbsp 2tbsptomato paste
  • 2 cups 2cupsdiced Spanish onion, (about half)
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspground cinnamon
  • 1/4 tsp 1/4tspcayenne pepper
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 tsp 1tspdried mint
  • 2 2small tomatotomatoes, sliced
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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 salt; 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.

Nutritional Information Per each of 6 servings: about

cal 355 pro 16g total fat 22g sat. fat 8g
carb 28g fibre 6g chol 53mg sodium 633mg
potassium 616mg

% RDI:

calcium 5 iron 19 vit A 6 vit C 18
folate 21
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