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This week, we are spotlighting one of the participants of Homechef Season 2, faheemfayaz_ and sharing his Turkish Stuffed Eggplant recipe with you. Turkish cuisine is renowned for its ingenious use of fresh vegetables, and the Turkish eggplant recipe is a perfect example of this tradition.
Eggplant, or "patlıcan" in Turkish, serves as the star of many dishes, celebrated for its versatile texture and ability to absorb flavors. This particular recipe features eggplant as the main ingredient stuffed with fresh vegetables and chicken.
Prep Time: 10 mins Cook Time: 40 mins Servings: 5 Difficulty: Expert
Ingredients for Turkish Stuffed Eggplant
P Mark Kachi Ghani Mustard oil: 3 tbsp
Chicken: 300 grams of diced chicken breast
Eggplants: 5
Onions: 4
Tomatoes: 5
Garlic: 2 pieces
Capsicum: 4
Chicken Breast: 300 grams
Black Pepper: 20 grams
Tomato Pulp: 600 ml
Cheese: 2 slices
Salt: 2 tsp
Method of Turkish Stuffed Eggplant
Begin by gently pressing the whole eggplant with a rolling pin to soften it slightly.
Cut the eggplants in half lengthwise.
Brush each half with P Mark Mustard Oil and sprinkle with salt.
Place the eggplant halves on a baking sheet and bake at 400 degrees Fahrenheit for 20 minutes.
Finely chop one capsicum, one onion, one tomato, and one clove of garlic.
In a frying pan, heat some mustard oil over medium heat.
Add the chopped vegetables to the pan and sauté for 4-5 minutes until they start to soften.
Add chicken breast to the pan. Season with black pepper and salt.
Continue to cook for 8-10 minutes, or until the chicken is fully cooked.
Add the sautéed vegetables and some tomato pulp to the roasted eggplant halves.
Sprinkle a generous amount of cheese over the top.
Bake the assembled eggplants at 360 degrees Fahrenheit for 15 minutes until the cheese is melted and bubbly.
Your Turkish Stuffed Eggplant is ready!
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