Usuba
Turkish Stuffed Eggplants
Eggplants stuffed with ground meat, tomatoes, and spices. The dish is cooked in a skillet and oven, served with an aromatic sauce made from broth and paprika.
- Total
- 60 min
- Standard serving
- 517.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the eggplants in strips, alternating between peeled and unpeeled sections.
- 2
Step 2
Soak the eggplants for 20 minutes in salted water.
- 3
Step 3
Heat a pan with olive oil. Fry the garlic for 2 minutes, add the chopped onion and fry for 5 minutes. Add the ground meat and cook for 8 minutes.
- 4
Step 4
Salt and pepper the minced meat to taste.
- 5
Step 5
Add paprika and beef broth, simmer over low heat for 5–10 minutes.
- 6
Step 6
Add sliced tomatoes and cook for 2 minutes.
- 7
Step 7
Drain the minced meat through a colander and let the sauce drain off. Set the sauce aside separately.
- 8
Step 8
In another pan, fry the eggplants until golden brown, then place on paper towels.
- 9
Step 9
Make lengthwise slits in each eggplant, keeping the edges intact. Arrange in a baking dish.
- 10
Step 10
Sprinkle the holes with sugar and fill with ground meat.
- 11
Step 11
Decorate each eggplant with a piece of green pepper and cherry tomato. Pour the sauce around the eggplants. Bake for 30 minutes at 180 °C in a preheated oven.
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