10 INGREDIENTS • 8 STEPS • 1HR 30MINS

Turkish "Split Belly" Eggplants

Name: Turkish "Split Belly" Eggplants
Total time: PT5400.0S
Yield: 4
Ingredients: 1/2 tablespoon Extra-Virgin Olive Oil; 1 Onion; 0.5 pound Ground Beef; 1/2 teaspoon Salt; 1 1/2 cup Canned Crushed Tomatoes; 1/2 cup Fresh Parsley; 4 Eggplant; 1/2 cup Vegetable Oil; 1 Tomato; 1 Long Green Chili Pepper

Recipe

4.7

3 ratings

These eggplants come out of the oven tender and stuffed with tender, flavourful ground beef.

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Turkish "Split Belly" Eggplants

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Anatolian Kitchen

The purpose of Anatolian Kitchen is to make simple, nutritionally-conscious versions of traditional Turkish foods in your own kitchen.

These eggplants come out of the oven tender and stuffed with tender, flavourful ground beef.

1HR 30MINS

Total Time

$2.05

Cost Per Serving

Ingredients

Servings

4

us / metric

2 tsp

Extra-Virgin Olive Oil

1

Onion

8 oz

Ground Beef

as needed

Salt

1 1/2 cups

Canned Crushed Tomatoes

1/2 cup

Fresh Parsley, chopped

4

Eggplants

1/2 cup

Vegetable Oil

1

Tomato

1

Long Green Chili Pepper, de-stemmed

Nutrition Per Serving

VIEW ALL

Calories

490

Fat

39.2 g

Protein

18.6 g

Carbs

21.0 g

Add to plan

Turkish "Split Belly" Eggplants

Save

Anatolian Kitchen

The purpose of Anatolian Kitchen is to make simple, nutritionally-conscious versions of traditional Turkish foods in your own kitchen.

Cooking InstructionsHide images

step 1

To make the filling, heat Extra-Virgin Olive Oil (2 tsp) in large saute pan. Add Onion (1) and cook until translucent, about 3 minutes.

step 2

Add Ground Beef (8 oz) and cook until beef begins to brown. Then add Canned Crushed Tomatoes (1 cup) and Fresh Parsley (1/2 cup). Season with Salt (as needed) and pepper. Cook for 2-3 minutes and set aside.

step 3

Peel each Eggplants (4) to black and white by removing stems and using a vegetable peeler. Place eggplants in a bowl of salted water for 20-30 minutes to remove bitterness. Then, remove eggplants from salt-water. Dry them with a clean kitchen towel.

step 4

Add Vegetable Oil (1/2 cup) into a saute pan so it covers the bottom. Place eggplants into the hot oil to allow them to fry. Flip each eggplant to ensure even cooking.

step 5

Remove eggplants onto a plate with paper towels to collect excess oil.

step 6

Place eggplants into an oven dish and make a cut down the center, be careful not to cut from end to end. Evenly distribute meat filling among eggplants. Place Long Green Chili Pepper (1) and Tomato (1) on top as decoration.

step 7

Mix Canned Crushed Tomatoes (1/2 cup) with 1/2 cup of water and pour this into the oven dish, around the eggplants. Place in oven and cook for 20 - 30 minutes.

step 8

Let cool slightly and serve.