Stuffed Eggplants with Ground Beef

Stuffed Eggplants with Ground Beef

Stuffed Eggplants with Ground Beef

A beloved Turkish classic prepared with CEREN Tomato Paste and spices.

Ingredients

  • 6 medium eggplants
  • 300 g ground beef
  • 2 medium onions, finely chopped
  • 2 medium green peppers, chopped
  • 2 medium tomatoes, diced
  • 2 tablespoons CEREN Tomato Paste
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup hot water
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

Prepare the eggplants: Peel eggplants in stripes (like a zebra pattern). Soak them in salted water for 15 minutes to reduce bitterness. Drain and pat dry.

Fry lightly: Heat some olive oil in a large pan. Lightly fry the eggplants on all sides until golden. Place them on paper towels to remove excess oil.

Make the filling: In another pan, heat olive oil. Add onions and sauté until soft. Add the ground beef and cook until browned. Stir in garlic, CEREN Tomato Paste, green peppers, and diced tomatoes. Season with salt, black pepper, and red pepper flakes. Cook for 5–6 minutes.

Stuff the eggplants: Place fried eggplants in a baking dish. Make a slit down the middle of each and gently press to open. Fill each eggplant with the beef mixture.

Prepare the sauce: Mix 1 tablespoon CEREN Tomato Paste with 1 cup hot water. Pour this sauce around the eggplants in the baking dish.

Bake: Preheat the oven to 180°C (350°F). Bake for 25–30 minutes until the eggplants are tender and the flavors meld together.

Serve: Garnish with fresh parsley. Traditionally served with rice pilaf or bulgur pilaf on the side.