Eggplant Baking (In the oven) Recipe
Dishes in which vegetables and meat are arranged in layers and cooked without mixing are in the "sitting" category in Turkish Cuisine. Eggplant and minced meat are among the flavors that go well together. Although sittings are generally prepared as a pot dish, the oven version of the same dish has the same taste but is much lighter. You can easily use it in your diet menus by adjusting the amount of fat. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 45 Min
| Ingredients for Meal: | |||
| Eggplant (Belt) | 4 Qty | ||
| Minced Meat (Lamb And Beef Mixed) | 400 Grams | ||
| Dry Onion (Medium size) | 2 Qty | ||
| Garlic (crushed) | 1 Clove | ||
| Tomato (Mature) | 2 Qty | ||
| Green Pointed Pepper | 2 Qty | ||
| Tomato Paste | 1 Tbsp | ||
| Olive Oil | 1/2 Half Cup | ||
| Hot Pepper Sauce | 1 Tsp (large) | ||
| Ingredients for Sauce: | |||
| Liquid Oil | 1/2 Half Cup | ||
| Salt | 1 Tsp (large) | ||
| Black Pepper | 1 Tsp | ||
| Cumin | 1 Tsp | ||
| Tomato Paste | 2 Tbsp | ||
| Butter | 2 Tbsp | ||
Steps:
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Peel the eggplants in mottled, thin stripes. Chop it into rings approximately 1-1.5 cm thick.
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Mix it well with 2 spoons of salt in a deep bowl and let it sit for about 5 minutes. Then rinse it and leave it in water with plenty of salt added.
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On the other hand, peel the onions and chop them thinly. Peel and crush the garlic.
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Take 1/2 tea glass of oil in a shallow pan and heat it. Fry the onion and garlic until they become transparent and soft.
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Add the minced meat to the roasted onions and fry thoroughly by crushing it with the back of a wooden spoon. Add the tomato paste and fry together for 1-2 minutes. Add spices and 1 glass of hot water to the roasted mixture, close the lid and cook over medium heat.
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Drain the eggplants that have been soaked in water and rinse them. Take it on a paper towel and dry it. Grease the baking tray you will bake in with oil using a brush.
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Arrange the eggplants on the tray, season them with salt and pepper, and brush them with oil. Bake in the oven preheated to 180 degrees until it takes on color.
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Meanwhile, slice the tomatoes and peppers. Take the eggplants out of the oven, cover them with minced meat mixture and flatten them by pressing lightly with a spoon.
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If your tray is not wide but deep (I have a pyrex), you can do the stacking process in 2 or 3 layers.
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For the sauce, add the remaining 1/2 tea glass of oil and 1-1.5 glasses of hot water to 1 tablespoon of tomato paste and whisk. Add 1 teaspoon of salt and 1 teaspoon of sugar to the sauce and whisk until it reaches a smooth consistency.
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Place the sliced tomatoes and peppers. Pour the sauce you prepared onto the tray and put it back in the oven.
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Once your food has absorbed all its water and the tomatoes and peppers on it are browned, take your tray out of the oven. If you don't have a calorie problem, you can sprinkle 2 spoons of butter in small pieces on top. After resting for 5-10 minutes, slice your food and serve warm or hot. Enjoy your meal!
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Note: You can serve your meal with rice or bulgur pilaf and tzatziki.
30 Min
