Usuba
Turkish Stuffed Eggplants
Eggplants stuffed with ground meat, vegetables and herbs, stewed in tomato sauce. A popular Turkish dish with the aroma of oregano and mint, perfect for family dinners and festive occasions.
- Total
- 60 min
- Standard serving
- 651.4 g
Ingredients
Total 14- Eggplants
225 g≈ 3/4 pcs - Ground meat
100 g - Onion
112.5 g≈ 3/4 pcs - Tomatoes
90 g≈ 3/4 pcs - Tomato juice
62.5 ml≈ 4 tbsp - Sweet pepper
37.5 g≈ 1/4 pcs - Garlic
1.5 g≈ 1/2 clove - Oreganoсушеный
to taste≈ 1.5 tsp - Parsley stems
1.5 g≈ 3/4 pcs - Green onion
7.5 g≈ 1.5 tbsp - Vegetable oil
7.5 ml≈ 1.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Mintсушеный
to taste≈ 1 tsp
Instructions
- 1
Step 1
Wash the eggplants and slice them into circles 1–1.5 cm thick. Salt and let sit for 20–25 minutes. Drain the released juice, then pat the eggplants dry with a paper towel.
- 2
Step 2
Chop the onion. Add half to the minced meat, salt and season with black pepper.
- 3
Step 3
Prepare the sauce. Pour boiling water over the tomatoes, peel off the skin and cut into small cubes together with the bell pepper.
Stew the remaining half of the onion in vegetable oil for 3 minutes. Add the chopped tomatoes and pepper, stew for another 7 minutes.
Pour in the tomato juice, season with salt and pepper, bring the sauce to a boil. Add dried mint, oregano and finely chopped parsley, simmer for another 3 minutes.
- 4
Step 4
Stuff the eggplant rings with the meat mixture. Place them in a baking dish previously coated with vegetable oil, and pour the prepared sauce over them.
- 5
Step 5
Bake in the oven at 180 °C for about 45 minutes.
- 6
Step 6
Remove the dish from the oven, sprinkle with green onions and finely chopped garlic. Serve hot.
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