- 1 lb (450-500 gr) eggplant1 cup oil for frying
- 1 onion, chopped
200 gr (~1/2 lb) ground beef, medium
- 1 green pepper, chopped
- 1 tomato, diced / 5 tbsp crushed or diced tomato
- ½ tsp salt
- ¼ tsp cumin
- ¼ tsp black pepper
- 3 tbsp crashed tomato / 1 ½ tbsp tomato paste
- ½ tsp sugar
- ¼ tsp salt
- ½ cup warm water
Wash and peel the eggplants. If they are slim, cut them in half in length. If they are chubby ,cut them into four slices lengthwise. Then place them in a bowl and add water to cover the slices. Leave them in water for 15-20 minutes for better taste. Then take the slices and dry with a cloth.
Place the oil in a skillet and turn heat to high. Fry both sides of eggplants till they become soft. Do not over fry. Place the fried eggplants into a Pyrex dish and sprinkle some salt on them. With a spatula or spoon, smash them lightly to make them softer.
Place ground beef to a skillet and without adding oil cook until it changes its color. Add the chopped onions and sauté them for 2-3 minutes over low-medium heat. Then add the chopped pepper, tomatoes and salt. Saute for 3-4 minutes and add spices. Spread this mixture on the fried eggplants.
For the sauce, place the warm water, sugar, salt and tomato paste/ crushed tomatoes in a bowl. Mix them and pour onto the eggplants in Pyrex dish.
Preheat the oven to 375 -400 F (190-200 C) and bake for 18-20 minutes.
Serve Stuffed Eggplants with Ground Beef warm. Also you can serve it with yogurt, ayran , cacik and pilaf.
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