I call this my weeknight comfort plate. I take glossy eggplants, split them, and tuck in a warm beef mix. The sauce simmers and the kitchen smells like a tiny bistro in Istanbul. I scoop a bite and the soft aubergine meets juicy meat and bright tomato. We sit, we pass yogurt, and life slows down for a minute. Here you get my Aubergine Hackfleisch Rezept. It joins all my favorite notes. Gefüllte Aubergine for a cozy dinner. Aubergine Rezept for days when you crave simple food. Auberginen Rezepte give options for friends. Aubergine Rezept Schnell helps when time runs short. Aubergine Rezept Backofen gives tender flesh with light char. Aubergine Rezept Pfanne works when the oven feels too warm. I learned this dish from a neighbor who swore by salting the eggplant first. I still do it. The trick keeps the texture sweet and clean. A spoon opens the belly and the filling slides in. You set the tray, you breathe, and you let the sauce do its calm work.
Table of Contents
- 1) Key Takeaways
- 2) Easy Turkish Stuffed Eggplant Recipe
- 3) Ingredients for Turkish Stuffed Eggplant
- 4) How to Make Turkish Stuffed Eggplant
- 5) Tips for Making Turkish Stuffed Eggplant
- 6) Making Turkish Stuffed Eggplant Ahead of Time
- 7) Storing Leftover Turkish Stuffed Eggplant
- 8) Try these Main Course next
- 9) Turkish Stuffed Eggplant
- 10) Nutrition
1) Key Takeaways
Hi I am Emilia from Emilia Rezepte at https://www.emiliarezepte.com. I cook for real life and I write for hungry people. This plate keeps company on a busy night. The eggplant turns soft. The beef turns savory. The tomato brings brightness.
The method stays calm. We salt the eggplant. We brown the meat. We bake with a light sauce. Steam rises and the room smells warm. You spoon yogurt on top and it feels right.
You can call this dish Aubergine Hackfleisch Rezept. You can also call it comfort on a tray. It takes one pan on the stove and one dish in the oven. Rice waits on the side. The table looks full and kind.
2) Easy Turkish Stuffed Eggplant Recipe
I like a simple path. I pick four firm eggplants. I score and salt them. I rest them while I chop onions and peppers. I reach for ground beef. I add garlic and tomato. The mix turns deep and cozy. Here the main keyword lands clear Aubergine Hackfleisch Rezept. I say it again so you see it early Aubergine Hackfleisch Rezept.
The flavor sits in balance. Sweet eggplant. Savory beef. Gentle heat from pul biber if you like it. Tomato paste gives body. Fresh parsley wakes the finish. A squeeze of lemon brightens each bite.
This dish meets many moods. Gefüllte Aubergine for a date night at home. Aubergine Rezept for an easy family dinner. Auberginen Rezepte when guests bring mixed tastes. You can bake the eggplants or soften them in a pan. Aubergine Rezept Schnell helps when time runs short.
3) Ingredients for Turkish Stuffed Eggplant
Eggplants Choose four medium fruit with smooth skin and firm feel. The size makes a nice single serving and cooks to a soft middle.
Olive oil Use a gentle splash for the pan and a light brush for baking. The oil helps the flesh turn silky and adds round flavor.
Salt Sprinkle the cut sides. The rest pulls out extra moisture and leaves a clean taste. Blot before cooking.
Ground beef or lamb Beef tastes mild and friendly. Lamb brings a deeper note. Both work well in an Aubergine Hackfleisch Rezept.
Onions Two medium onions give sweetness. Dice them fine so they melt into the mix.
Garlic Two or three cloves add warmth. Mince them so they cook fast and even.
Green peppers A small dice adds color and a fresh snap that sits well with tomato.
Tomatoes Two large tomatoes peeled and chopped or a can of diced tomatoes. They form the juicy base of the filling.
Tomato paste A spoon adds depth and a gentle gloss to the pan.
Parsley Fresh leaves bring a clean finish. Chop them and fold in off the heat.
Sweet paprika and pul biber Paprika lifts color. Pul biber adds a soft kick. Use a pinch or more to taste.
Black pepper A few twists sharpen the mix. The aroma wakes as it heats.
Hot water or broth A small pour in the baking dish steams the eggplants to tender.
Lemon and yogurt Serve wedges and a bowl. The cool tang plays well with the warm filling.
Rice or flatbread A simple side that soaks up the sauce and makes the meal feel complete.
4) How to Make Turkish Stuffed Eggplant
Step 1 Rinse the eggplants. Keep the stems. Peel a few long strips for grip. Slice a lengthwise pocket. Salt the cut sides and rest for half an hour. Blot dry.
Step 2 Soften the shells. Pan method Set a film of olive oil in a wide pan. Turn the eggplants until golden and pliant. Oven method Brush with oil. Bake at two hundred C until soft.
Step 3 Build the filling. Warm a slick of oil. Cook onion to clear. Add garlic and peppers. Stir in beef. Brown well. Add tomato paste then tomatoes. Season with paprika pul biber salt and pepper. Simmer until thick.
Step 4 Fill and bake. Heat the oven to one hundred eighty C. Set eggplants in an oiled dish. Open each pocket with a spoon. Pack in the meat mix. Pour hot water or broth around the sides. Bake until very tender.
Step 5 Finish and serve. Fold parsley into the tops. Squeeze lemon. Add a spoon of yogurt. Bring rice to the table and eat while warm.
5) Tips for Making Turkish Stuffed Eggplant
Salt early. The texture turns silky and the taste stays bright. This small step pays off. It makes the Aubergine Hackfleisch Rezept shine.
Brown the meat well. Color equals flavor. Let the edges crisp a touch before you add tomato. The pan should sound lively but not harsh.
Choose your heat. Pul biber gives a warm hum. For more spice use a little more. For mild skip it. Aubergine Rezept Backofen brings tender flesh. Aubergine Rezept Pfanne works for a quick plan.
6) Making Turkish Stuffed Eggplant Ahead of Time
I often build parts in the morning. I make the filling and chill it. Later I soften the eggplants and stuff them. The bake then takes less time. Dinner lands on the table with no rush.
The dish keeps form. The shells hold their shape. The sauce settles and grows rich. If you plan a busy weeknight this plan helps. Aubergine Rezept Schnell can still taste slow and homey.
Label the box and date it. Reheat in a warm oven so the flesh turns gentle again. A fresh squeeze of lemon and a spoon of yogurt wake the plate. The idea mirrors a classic stuffed eggplant with minced meat a true eggplant and ground beef recipe which is a clear semantic of the main phrase.
7) Storing Leftover Turkish Stuffed Eggplant
Pack leftovers in a tight box. Keep for up to three days in the fridge. The flavors sit and meld and the sauce gets friendly with the rice.
Reheat in the oven until hot in the center. Spoon on fresh yogurt and herbs. The texture comes back. The top may take a little color which tastes nice.
For the freezer cool the stuffed eggplants first. Wrap each piece. Freeze for one month. Thaw in the fridge. Warm gently with a splash of broth. This classic stuffed eggplant with beef another semantic of the key phrase still tastes like a Sunday plate.
8) Try these Main Course next
[yarpp]9) Turkish Stuffed Eggplant
Aubergine Hackfleisch Rezept Turkish Stuffed Eggplant Karniyarik
Zutaten
For the Eggplants
- 4 medium eggplants about 250 to 300 g each
- Olive oil for frying and the baking dish
- Salt
For the Filling
- 300 g ground beef or lamb
- 2 medium onions finely diced
- 2 to 3 cloves garlic minced
- 2 green peppers diced
- 2 large tomatoes peeled and diced or 400 g canned diced tomatoes
- 1 tbsp tomato paste
- 0.5 bunch flat leaf parsley chopped
- 1 tsp sweet paprika
- 0.5 tsp pul biber optional
- Salt and black pepper
For Baking and Serving
- 150 ml hot water or broth
- Fresh mint or more parsley for garnish
- Lemon wedges for serving
- Plain yogurt for serving
- Cooked rice or warm flatbread for the table
Anleitung
Prep the Eggplants
- Rinse the eggplants and keep the stems on
- Peel a few lengthwise strips for a zebra look
- Cut a deep slit along the length without cutting through
- Salt the cut sides well and rest for 20 to 30 minutes
- Blot the moisture with paper towels
Pan Fry or Oven Soften
- Heat a good layer of olive oil in a large pan
- Fry the eggplants on all sides until lightly golden and pliable then drain on paper towels
- As an oven option brush with oil place on a tray and bake at 200 C for 20 to 25 minutes
Make the Filling
- Heat a little oil in the same pan
- Cook the onions until translucent then add garlic and peppers and cook 5 minutes
- Add the ground meat and cook until browned
- Stir in tomato paste then the tomatoes paprika pul biber salt and pepper
- Simmer 5 to 10 minutes until the mix thickens
- Fold in the parsley and taste for seasoning
Fill and Bake
- Heat the oven to 180 C
- Oil a baking dish and set the eggplants in one layer
- Open each slit with a spoon and press the flesh to the sides to make space
- Fill each eggplant with the meat mixture
- Pour hot water or broth around the eggplants in the dish
- Bake 30 to 40 minutes until the eggplants turn very tender and the tops take a little color
Serve
- Rest the dish 5 minutes
- Garnish with mint or parsley
- Serve hot with lemon yogurt rice or flatbread
10) Nutrition
A serving equals one stuffed half. Estimated values Calories five hundred. Fat thirty g. Saturated fat eight g. Carbohydrates twenty eight g. Fiber eight g. Protein twenty four g. Sodium six hundred mg. These numbers can vary but they give a clear guide for planning meals.
This recipe fits well with rice and yogurt which add energy and balance. The dish brings a good share of fiber from the eggplant and tomato. It also brings iron and B vitamins from the beef.
For a lighter plate choose lean beef and soften the eggplants in the oven with less oil. For a richer plate choose lamb. Either way the method remains the same and the comfort stays high. Another semantic appears here a minced meat eggplant bake which signals the same idea as Aubergine Hackfleisch Rezept.
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