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Turkish "Split Belly" Eggplants
Recipe

10 INGREDIENTS • 8 STEPS • 1HR 30MINS

Turkish "Split Belly" Eggplants

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
Extra-Virgin Olive Oil
1/2 Tbsp
Extra-Virgin Olive Oil
Onion
1
Onion
Ground Beef
8 oz
Ground Beef
Salt
1/2 tsp
Fresh Parsley
1/2 cup
Fresh Parsley, chopped
Vegetable Oil
1/2 cup
Vegetable Oil
Long Green Chili Pepper
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
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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.
Cooking InstructionsHide images
step 1
To make the filling, heat Extra-Virgin Olive Oil (1/2 Tbsp) in large saute pan. Add Onion (1) and cook until translucent, about 3 minutes.
step 1 To make the filling, heat Extra-Virgin Olive Oil (1/2 Tbsp) 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 (1/2 tsp) and pepper. Cook for 2-3 minutes and set aside.
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 (1/2 tsp) 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 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 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 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.
step 8 Let cool slightly and serve.
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Beef
Lunch
Shellfish-Free
Vegetables
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