Turkish eggplant with minced meat

Ingredients

Minced beef – 300 g

Tomato paste – 2 tbsp.

Chili pepper – 1 pc.

Onions – 1 pc.

Garlic – 1 clove

Vegetable oil – 2 tbsp.

Ground dark pepper – 5 g

119 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I think that those who have ever been to Turkey have tried this most delicious ordinary dish. I am no exception; once you try it, you will certainly want to cook it yourself. Why not? The dish belongs to the level of ordinary and satisfying, it is prepared simply, and is eaten quickly.

All we need to make Turkish eggplant with minced meat is the freshest vegetables, high-quality minced beef and a little time. Let's prepare the products according to the list. Eggplants must be of medium size, so that 1 eggplant is enough for a serving.

Wash the eggplants and peel the skin in places, as shown in the photo. On one side, use a knife to create a longitudinal cut lengthwise, without cutting through the end of the eggplant.

Place the frying pan on the heat, pour in 1 tbsp. vegetable oil and fry the eggplants on all sides for 5 minutes on each side, turning the fruits over.

While the eggplants are frying, prepare the filling for them. Chop the onion and garlic very finely and fry in a frying pan, adding the remaining vegetable oil. Fry vegetables for 4-5 minutes until soft.

Then put the minced meat into the frying pan, add salt and dark ground pepper, add 1 tbsp. tomato paste. Stir the minced meat well with a fork so that no lumps are created when it is heated. Fry the contents of the pan for another 10-12 minutes.

Add finely chopped parsley or cilantro to the finished filling.

Place the eggplants in a fireproof dish, cut side up.

Stuff the eggplants with the acquired insides.

Cut the tomato into slices and place the slices on top of each eggplant. Cut the chili pepper lengthwise and place the pepper halves on top as well. From 1 tbsp. Make a mixture of tomato paste and 200 ml of water and pour it over the eggplants. Place the form with eggplants in an oven preheated to 180 degrees C for 20-25 minutes.

Serve the prepared Turkish eggplants with minced meat in hot portions as a main dish or side dish.

Turkish eggplants - indescribably delicious recipes for oriental dishes

Turkish eggplants are colorful representatives of Middle Eastern cuisine. We are not talking about a separate dish: blue ones are fried, baked, stuffed, served cold and hot. Hence, the bright “Shakshuka” salad, the hearty main course “Hunkar Begendi” and light meze snacks served to whet the appetite.

Turkish cuisine made from eggplant

Turkish eggplant dishes are amazing in their diversity. More than 40 types of this vegetable are grown in the country, so friendly Turkish chefs are always ready to serve fried, baked eggplants stuffed with meat or vegetable mince. The pulp of blueberries is used to make the most delicate puree, filling for baked goods and fragrant sauces.

One of the most common dishes is Turkish fried eggplant. To do this, the eggplant is cut into slices and fried. Sauté carrots, onions and tomatoes separately. Lubricate any slice with the consistency, fold it into a whole eggplant, and bake for 20 minutes at 220 degrees.
A unique appetizer of baked eggplants with yogurt can amuse even gourmets who have tasted the taste. All you need is to bake the eggplant in the oven, chop the pulp finely with a knife, season with garlic and 200 ml of yogurt.

Turkish Eggplant Karniyarik

Turkish eggplant with minced meat has a huge number of production options.

eggplants – 4 pcs.;
minced beef – 300 g;
onions – 2 pcs.;
tomatoes – 3 pcs.;
clove of garlic – 4 pcs.;
oil – 150 ml;
tomato paste – 70 g;
water – 400 ml;
parsley – 10 g.

Peel the eggplant, cut and fry.
Stew onions, minced meat, tomatoes and garlic. Stuff the eggplants with consistency.
Dilute the pasta with water and pour over the vegetables.
Bake for 25 minutes at 200 degrees.
Decorate the eggplants baked in the oven in Turkish style with parsley.

Turkish eggplant paste

Turkish eggplant puree is a common side dish for stews, poultry dishes, or used as a spread on bread. The base contains the most delicate mass of blueberries, flavored with bechamel sauce and grated cheese. Often, lemon juice is added to the puree, which lightens the eggplants, which enhances the taste of the snack and makes it more attractive on the outside.

eggplants – 1 kg;
milk – 500 ml;
lemon juice – 60 ml;
butter – 80 g;
flour – 40 g;
dark pepper – 5 g;
salt – 20 g;
cheese – 70 g.

Bake the eggplants for 25 minutes at 200 degrees.
Scoop out the pulp, sprinkle with lemon juice and puree.
Stir in butter, flour and milk.
Add eggplant puree, cheese, season and simmer for 2 minutes.

Turkish eggplant salad

Spicy Turkish eggplants will dispel the myth of fiery oriental cuisine. One has only to prepare the bright “Shakshuka” salad according to the recipe of local chefs, and it will become clear that bitter peppers and garlic are perfectly mixed with blue cilantro and (a mandatory addition to salads) fresh cilantro, and give the dish a mild Mediterranean flavor.

eggplants – 7 pcs.;
pepper – 5 pcs.;
hot pepper – 2 pcs.;
tomatoes – 6 pcs.;
head of garlic – 1 pc.;
bunch of cilantro – 1 pc.;
oil – 250 ml;
sugar – 20 g.

Boil crushed tomatoes in 125 ml of oil with sugar and garlic for 20 minutes.
Fry the eggplants and both types of peppers separately.
Layer out.
Season the spicy Turkish eggplants with sauce, herbs and cool.

Eggplant in Turkish Imam Bayaldi

The Turkish eggplant dish Imam Bayaldi is a blue eggplant stuffed with vegetable insides and baked in the oven. This famous dish is so fragrant and appetizing that “the Imam himself fainted” after tasting it. Blue ones are cooked in the oven without pre-frying, which makes them a healthy, low-calorie food.

eggplants – 2 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
tomatoes – 4 pcs.;
clove of garlic – 6 pcs.;
tomato sauce – 200 ml;
oil – 80 ml.

Fry onions, carrots, garlic and tomatoes.
Cut the eggplants, remove the pulp and stuff with vegetables.
Pour tomato sauce over stuffed eggplants in Turkish style and bake for an hour at 200 degrees.

Turkish eggplant pie

Turkish eggplants in the oven can be a good interior for various baked goods. Thus, the popular layer cakes - bereks - are usually filled only with these vegetables. To make it, the baked pulp of blueberries is combined with fried onions, tomatoes, cheese, wrapped in puff pastry and baked until golden brown.

phyllo dough – 500 g;
eggplant – 3 pcs.;
onions – 2 pcs.;
tomatoes – 3 pcs.;
feta cheese – 120 g;
testicle – 1 pc.;
sesame – 10 g;
oil – 60 ml.

Bake the eggplants and remove the pulp.
Fry onions and tomatoes.
Stir vegetables with cheese.
Cut the dough, stuff it, roll it into a roll and roll it into a “rose”.
Season with egg, sesame seeds and bake at 180 degrees for 30 minutes.

Kebab with eggplants in Turkish

Any tourist brings home a recipe for a Turkish eggplant appetizer, wanting to cook kebab with vegetables at home. This will not be difficult, since the dish consists of slices of blue and meat cutlets, strung on a skewer one by one and baked over coals. The extreme ones will simply change the oven, set at 200 degrees.

eggplants – 3 pcs.;
minced meat – 500 g;
dark ground pepper – 5 g.

Season the minced meat with pepper.
Form cutlets and thread them onto skewers, alternating with eggplant circles.
Bake Turkish eggplants for 30 minutes at 200 degrees.

Turkish eggplant sauce

For almost everyone, the most delicious Turkish eggplants are associated with a thick sauce that serves as a spread for crispy flatbreads or pita bread. It is served both hot and cold, so stocking up on this addition is very convenient. To make it, you just need to bake the eggplants in the oven along with peppers and tomatoes, puree the pulp, season and serve.

eggplants – 4 pcs.;
sweet pepper – 5 pcs.;
tomatoes – 3 pcs.;
pomegranate juice – 40 ml;
clove of garlic – 4 pcs.;
oil – 80 ml.

Bake vegetables for 20 minutes at 200 degrees.
Puree the pulp, season with garlic, oil, pomegranate juice.

Turkish eggplant for the winter - recipe

Most housewives prefer to prepare Turkish eggplants for the winter in the form of a juicy, healthy salad. It is made simply and simply, and can serve as both a snack and a dressing for hot dishes. To make it, marinate eggplant slices, peppers, tomatoes and onions in oil for an hour, boil for 40 minutes over low heat and roll into jars.

eggplants – 3 kg;
tomatoes – 3 kg;
bell pepper – 1.5 kg;
onion – 1.5 kg;
hot pepper – 2 pcs.;
oil – 1 l;
salt – 60 g;
sugar – 80 g.

Pour oil over the vegetables and set aside for an hour.
Season and simmer for 40 minutes.
Roll the eggplants Turkish style into jars.

Eggplant with minced meat in Turkish style

Pasta in summer

Shawarma for . concerned.

Tangerine Turkey

Julienne nests

Salad with cabbage and herring

For multicooker
Healthy diet

Ingredients

medium eggplant	3 pcs
chopped meat	400 g
bulb onions	1 PC
tomatoes	2 pcs
tomato juice	1 glass
Bulgarian pepper	1 PC
salt	taste
freshly ground dark pepper	taste
dried mint	1 pinch
dried oregano	1 pinch
parsley	3 branches
green onion	2 branches
vegetable oil	2 tbsp. l.

general information

Total production time

1 hour 30 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Kitchen

Step-by-step recipe with photos

Wash the eggplants, cut into slices 1-1.5 cm wide. We will need 2-3 young small vegetables.

Add salt and let stand for 15-20 minutes, drain the juice and wash. Pat the eggplant slices dry with a napkin.

Finely chop the onion. Add half of it to the minced meat, add salt, pepper and mix well.

Next we prepare the sauce. To do this, simmer the second half of the onion in vegetable oil for 3 minutes.

Cut the tomatoes crosswise, pour over boiling water and remove the skin. Cut tomatoes and bell peppers into cubes.

Add chopped tomatoes and bell pepper to the onion and simmer for 7 minutes.
Then pour in the tomato juice, season with salt and pepper and bring the sauce to a boil. I didn’t add juice; my tomatoes gave quite a bit of juice.

Add a pinch of dry mint, oregano, finely chopped parsley and simmer for another 3 minutes.

Grease a baking dish with vegetable oil and place eggplant rings and minced meat alternately.

Pour over the sauce.
and bake in an oven preheated to 180 g for 40-45 minutes. or bake in a slow cooker on baking mode for 30 minutes.

Remove the dish from the oven (multi-cooker), sprinkle with chopped green onions and chopped garlic flakes.
The fragrant Turkish dish is ready! It is best served with a side dish - spaghetti, rice or potatoes. I served it with Turkish rice and it mixed wonderfully.

Bon appetit!

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Favorite vegetable on the table: Turkish eggplant. Crafting Recipes

In the world ranking of state cuisines, Turkish occupies third place, behind French and Chinese. This cuisine is famous for its variety and deliciousness of dishes.

And eggplants stuffed with vegetables - otherwise called IMAM BAYALDI - are one of the most favorite options for the second.

Below we will talk about how to cook eggplants in Turkish, because there are a huge number of options for this dish, so choose according to your own taste.

Description of Turkish dish

Eggplants are a fairly common vegetable in the kitchen, especially in the summer. And the recipe for Turkish blue ones is very satisfying and necessary.

It reveals the taste of eggplant specifically, due to the fact that in Turkey, contrary to all beliefs, it is not customary to sprinkle the dish with various spices.

Having prepared this dish once, you will want to repeat it again and again. Here is a recipe for Turkish eggplants.

Energy value (per 100g): 59 kcal.
Proteins: 6 gr.
Fats: 2 gr.
Carbohydrates: 5 gr.
Difficulty level: difficult.
Production time: 90-120 minutes.
Meal category: dinner, appetizer, 2nd.
Cooking method: frying, baking.
Number of servings: 4.

What will be useful?

Main ingredients:

large eggplant – 4 pcs.;
large tomato – 6 pcs.;
moderately hot capsicum – 4 pcs.;
onions – 3 pcs.;
garlic clove – 12 pcs.;
parsley, cilantro - 2 bunches;
salt - to taste;
dark and reddish ground pepper - to taste;
sugar - to taste;
vegetable oil (for frying).

Additional ingredients for decorating the finished dish:

fresh parsley leaves;
fresh dill;
green onions;
sour cream.

Manufacturing

Preparation:

Wash the blue-violet fruits under running water.
Without cutting off the stalk, partly (in stripes through one) peel the skin lengthwise.
Remove the skin from the tomato and chop the pulp with a knife.
Thinly slice the pepper into slices.
Cut the onion into half rings.
Finely chop the greens.
Squeeze the garlic cloves through a press.
Fry the blue ones in hot vegetable oil on both sides until they turn yellow-brown.
Remove to a paper towel to allow the fat to drain slightly after frying.

Interior:

Sauté onions, peppers and garlic in a small amount of vegetable oil over medium heat.
Add tomatoes, dark and reddish peppers, salt, sugar. Mix it all.
Boil without turning down the heat for 5 minutes. Add parsley and stir again. After a few minutes, remove from heat.

The final step of manufacturing.

Place the nightshades on a baking sheet. Create a longitudinal cut in them and use two forks to open the vegetable.
Create a boat shape. Place the filling inside. Pour the juice that has separated from the chopped tomatoes into the roasting pan.
Bake in a preheated oven at 200 degrees for 20 minutes.

Watch the video to see how to prepare the most delicious eggplant dish:

Other recipe options

There are many variations of this dish.

With vegetables baked in the oven

The ingredients are almost the same as in the main recipe, but with small changes:

carrot;
tomato paste;
olive oil.

Manufacturing consists of several steps:

first you need to cut the peeled blue striped ones and soak them in salt water for half an hour so that the bitterness goes away and the product is not so greasy.
Next, put the modified filling (with the addition of carrots) into the boat.
Create a paste from tomato paste. Dilute one tablespoon of pasta in 100 ml of water and in a frying pan, where you add the fried vegetables in advance, mix it all, and then simmer for 5 minutes.
Place the boats on a greased baking sheet and pour the sauce on top. Bake for 60 minutes in a preheated oven at 200 degrees.

With minced meat

The ingredients here are not very different from the main ones:

minced meat (must be fatty - beef or lamb);
oregano;
thick tomato juice (ready or beat the tomatoes in a blender);
bell pepper;
mint (dry or fresh).

So, the recipe contains the following steps :

Cut the eggplants into slices and leave them in salted water for 30-40 minutes.
Chop half the onion very finely and add to the minced meat.
Add some salt.
Season with freshly ground pepper.
Mix.
Add a pinch of cumin.

For the gravy:

Cut the tomatoes and bell peppers into very small cubes.
Chop the mint just as finely. Chop the garlic and parsley, but leave half for decoration.
Afterwards, fry the onion for 2-3 minutes, then add tomatoes and peppers and simmer for 5-7 minutes.
Add a glass of tomato juice, salt and pepper. Add mint, a pinch of oregano, parsley and garlic. Mix. Simmer for another 3 minutes.

Lay out layers of eggplant - minced meat - eggplant - minced meat and so on around the perimeter of the dish in which you will bake.
And then pour the sauce over it all sparingly.
To cover with a lid.
Place in the oven for 30 minutes at 180 degrees.

Useful video on making eggplant with minced meat:

Pie

Another great recipe with eggplants in Turkey is this pie.
You will find it useful:

eggplant – 2 pcs.;
Adyghe cheese – 100 gr;
Dutch cheese – 100 gr;
cottage cheese – 100 gr;
eggs – 2 pcs;
flour – 350 gr;
warm water – 125 g;
olive oil – 125 g;
greens – 1 bunch;
salt, spices - to taste.

Dough:

Combine water, flour and butter, add salt.

Interior:

Mix grated cheeses with cottage cheese.
Add eggs and herbs.
Whisk.

Manufacturing contains several steps:

Remove the pulp from the baked blueberries and add it to the inside, having previously mashed it with a fork. Stir well. Add salt.
Divide the dough into two parts: a large one and a small one. Roll out the larger one on a baking sheet and pour the filling on top. Cover with the smallest part.
Place in an already preheated oven at 180 degrees for 50 minutes.

Watch how to quickly prepare Turkish eggplant pie in the video:

What to serve with?

Imam bayaldy can be called an all-suitable dish. And all because it is eaten at dinner, and used as a second dish, and also decorate the festive table.

Depending on your taste and imagination, you can eat the finished dish, either in its pure form or with anything else. For example, sprinkle with grated cheese, put some greens or a slice of tomato on top.

You can also serve it as a side dish to any meat dish, rice porridge, spaghetti or potatoes. Or maybe enjoy it along with the freshest vegetables.

Tips from housewives

To avoid the bitterness of the vegetable itself, soak it in a salt solution for about 40 minutes before cooking. The purple color will actually disappear, and the blue ones will become soft.
If you cut off the rhizome, rinse it first.
For cutting, use stainless steel knives, so the vegetable will not quickly darken.
If you want to free yourself from nicotine addiction, then eat eggplant specifically. They contain nicotinic acid. By the way, they also prevent the absorption of cholesterol (Insoluble in water, soluble in fats and organic solvents.) .
Cilantro and garlic will make your dish memorable and unique.

There is also a very tasty eggplant dish - babaganoush, the recipe for which can be found here. If you like Turkish cuisine, find out the recipes for lahmacun, gubadiy, achma, as well as sweets: Turkish delight, kurabiye.

As you can see for yourself, eggplants are not that difficult to cook. And their dishes turn out delicious and memorable!