Turkish-style stuffed aubergines

How to make eggplant stuffed with vegetables Turkish style.

You will surely be surprised to know that this recipe for aubergines is originally called Imam Bayildi , which in Turkish is translated as “ Magnet passed out ”.

It is one of the variations of the meze , appetizers or hors d’oeuvres , which in this case consists only of vegetable ingredients, so you will be able to try a delicious and very healthy vegetarian recipe .

The basis of this recipe is aubergine , which began to be cultivated in Southeast Asia, no less than back in 2000 BC when it arrived in Europe it took a long time to be used as a culinary ingredient (at first it was only used as decoration) but since For many centuries it is part of our gastronomic culture.

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Eggplant supports many very different preparations that take advantage of its juicy pulp and with that special texture. There are the caponata Sicilian eggplant , the pickled eggplant and eggplant parmigiana .

Although we have already cooked aubergines with many types of fillings. For example the aubergines stuffed with rice , meat and mushrooms  or the classic ones at home with ham and meat .

I leave you with this recipe that has all the flavor of the Middle East, with that delicious mix of spices and the touch of toasted pine nuts so unmistakable. Go for them!

Preparation of Turkish aubergines

1. We wash the aubergines, cut them in half lengthwise, and very carefully cut the meat by drawing a grid. We put them face up on a baking sheet covered with sulphided paper.
2. Add a splash of oil, salt and pepper and bake at 200ºC for half an hour, with heat up and down and in an intermediate position in the oven.
3. Meanwhile, we are preparing the filling.
4. Peel and chop the onion and garlic. We poach them in a frying pan with a jet of extra virgin olive oil.
5. Meanwhile we wash and chop the pepper into small cubes-
6. When the onion is almost transparent it is time to add it to the pan. We fry a few minutes.
7. In another frying pan, lightly toast the pine nuts without oil and carefully so that they do not burn.
8. We add them to the vegetables along with the crushed tomato and the raisins, stir well.
9. Sprinkle a pinch of cumin, nutmeg and cinnamon and squeeze half a lemon. We stir again and allow everything to be done together for 5 minutes. We remove from the fire.

Final presentation of Turkish aubergines

1. When the eggplants have come out of the oven and have cooled slightly, we remove the meat with the help of a spoon.
2. Add the meat to the pan and stir well.
3. Fill the skin of the eggplants with the mixture and – optionally – sprinkle a little chopped fresh parsley.

You can see all the photos of the step by step in the  recipe for Turkish stuffed aubergines . Do not miss any detail and they will be perfect.

Tips for perfect Turkish aubergines

1. For this recipe I chose four eggplants that are quite similar and thick, about 300 grams each.
2. In order for the aubergines to maintain their shape once filled, it is important not to make very deep cuts before putting them in the oven.
3. In addition, when removing the meat we must be careful to leave a small layer so that they are more consistent
4. Since you are with the oven on and you are at work. By increasing the ingredients a little you will have a perfect dish for another day since they can be frozen once cooked before gratinating.
5. When you feel like, you just have to defrost, bake and ready. Do not freeze more than 3 months.