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Prep time
10 hours -
Cook time
30 hours -
Serves
6
Author Notes
The queen of vegetables.. as a consequence of its flavour and versatility it’s the vegetable prized above all others in Turkish cuisine. What other vegetable when uncooked is bitter and inedible but when cooked, roasted or fried turns correct into a magical rich flavourful pleasure. In particular in the summertime months its privileged popularity is unrivalled, each and every in regional cooking and in the haute cuisine of the cities all the plot by plot of Turkey. Aubergines are extinct in nearly about 200 different recipes; stews,dolmas sun dried or fresh, roasted in mezes and salads, pickles and even in jam!
This dish is one among primarily the most popular eggplant dish in Turkish Cuisine.. —Gamze Mutfakta (Piper Nigrum)
Ingredients
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6
eggplant
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2-3 tablespoons
vegetable oil
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3
onions(chopped)
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4 objects
garlic (minced)
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2
red bell peppers
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2
yellow bell peppers
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1 tablespoon
olive oil
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1
tomato (diced)
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1 teaspoon
sugar
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1/4 bunch
parsley
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mint leaves
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4-5 tablespoons
evoo
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salt&pepper
Instructions
- Wash eggplants. Peel them lengthwise, leaving stripes. Leave the stems on. Reduce aspect up , pierce them with a fork and season. You ought to dangle sufficient room to stuff them.
- Pan fry the eggplants with olive oil. Build them aside. Within the identical pan add extra olive oil, onions and salt and sauté until the onions are clear. Add minced garlic, diced tomato, tomato paste, sliced peppers ,sugar, dim pepper and blend effectively.
- Set a lid on and cook dinner for 10 minutes on low warmth. Add chopped parsley.
- Stuff the eggplants fastidiously with the combination. Add 1 – 1/2 glass of water and cook dinner for 30-45 minutes on low warmth until the eggplants are tender.
- State the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous quantity of evoo on top and abet warmth.