This delicious gluten-free stuffed eggplant is relatively quick and simple to make
Preparation time:
15 minutes
Cooking/baking time:
50 minutes
Ingredients for 4-6 servings of stuffed eggplants (depending on eggplant size):
2 large or 3 smaller eggplants
17.5 oz (450-500 g) ground turkey meat
1 large green or yellow bell pepper
3 small Roma/plum tomatoes
2 oz (60 g) tomato paste (pure or with basil)
4 tbsp olive oil
3.5 oz (100 g) crumbled feta cheese
2 tbsp fresh or dried parsley
1 tsp ground hot paprika
¾ tbsp sweet ground paprika
½ tsp dried oregano
½ tsp dried basil
½ tsp ground cinnamon
salt to taste (at least 3-4 tbsp)
ground black pepper to taste
Ingredients for sauce:
200 g Greek style yogurt (can be lactose-free)
1 tbsp fresh lemon juice
1 ½ tbsp crushed mint or basil leaves
Salt and pepper to taste
Instructions:
1. Prepare 2 large or 3 smaller eggplants. Cut them in half and cut out most the flesh
2. Sprinkle and rub the insides of the eggplants with about 1 tsp salt each and leave to drain for 20-30 minutes
3. Dice the cut flesh into small cubes. Sprinkle them with salt and leave to drain as well
4. In the meantime dice 1 large green or yellow bell pepper and peel and dice 3 small Roma/plum tomatoes
5. Put your diced pepper and tomatoes into a bowl
6. Rinse, wash and dry the eggplant halves
7. Grease the insides of the eggplant halves with 3/4 tbsp olive oil each and put them into oven in a heat-resistant dish for 35 minutes in 390°F (200°C)
8. Rinse, wash and dry the cut eggplant flesh pieces
9. Heat up a large pan or a pot with 1 tbsp olive oil
10. Fry the eggplant flesh pieces for 3-4 minutes
11. Add 17.5 oz (450-500 g) ground turkey meat. Season it with 1 tsp ground hot paprika, ¾ tbsp sweet ground paprika, ½ tsp dried oregano, ½ tsp dried basil, ½ tsp ground cinnamon and ¼ tsp black ground pepper
12. Fry the meat until it’s cooked through and lightly browned. Mix it constantly
13. Add the diced pepper and tomatoes and 2 oz (60 g) tomato paste (pure or with basil)
14. Add 3.5 oz (100 g) crumbled feta cheese, 2 tbsp fresh or dried parsley and salt and pepper to taste. Mix and cook uncovered for 15 minutes
15. Once the eggplant halves are baked, add a generous amount of stuffing to them and bake for 15 minutes in 390°F (200°C)
16. In the meantime prepare the sauce – mix 7 oz (200 g) Greek style yogurt, 1 tbsp fresh lemon juice, 1 ½ tbsp crushed mint or basil leaves and salt and pepper to taste
17. After baking, carefully remove the stuffed eggplants from the oven and spread the sauce on them
18. Enjoy your meal!