Turkish Stuffed Eggplant (Aubergine)
Oven-baked aubergine, tomatoes and feta cheese, warmed with allspice.
1 hr 40 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 70 min · 100 min total
- medium
- 1
Preheat oven to 350 degrees. Spray large shallow baking dish with cooking spray. Scoop out flesh from eggplants, cut into chunks and reserve.
- 2
Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt. Place upside down on paper towels; let stand 15 minutes.
- 3
Meanwhile, spray large skillet with cooking spray. Cook garlic and onion over medium-high heat until browned, about 10 minutes.
- 4
Add tomatoes, reserved eggplant flesh and allspice. Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
- 5
Stir in parsley, lemon juice, remaining salt and pepper. Pat eggplant shells dry with paper towels.
- 6
Spoon eggplant mixture loosely into shells. Place filled shells in prepared baking dish. Cover with foil and bake until shells are tender, about 40 minutes.
- 7
Remove foil; sprinkle tops evenly with feta cheese. Bake for 10 more minutes, then serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
