I could not resist posting another eggplant recipe before
the summer season is over. By chance, I found these beautiful looking, organic
eggplants and I had to buy them. There are so many Turkish recipes with
eggplants, so I like to try something different each time. This recipe I have
not made before, but after tasting its deliciousness, I will make it more
often. It goes excellent with crusty bread or rice or both!
5 large eggplants (black beauty found in most grocery stores
works perfect)
Pot of salty water
2 cups olive oil for frying
For Kebab Stuffing:
1.5 lb cubed beef
8 shishito peppers (or 2-3 long, slim green peppers)
4 medium tomatoes (peeled and diced)
1 large onion (diced)
2 large cloves garlic (chopped)
¼ cup olive oil
½ tsp cumin
½ tsp thyme
2 tsp salt
¼ tsp black pepper
2 cups of water
For Sauce:
2 cups water
2 tbsp tomato paste
1 tsp salt
For Garnish:
2 sliced tomatoes (optional)
10 shishito peppers (or 2-3 long, slim green peppers)
Heat a pan and place beef cubes. Cook until they release
their water and remove from heat. In a pot, heat up olive oil.
Add onions and
sauté for 3-4 minutes. Add peppers and diced tomatoes. Saute another 3-4
minutes. Add beef and garlic to the pot. Add two cups of water. Add salt,
cumin, black pepper, thyme. Stir, cover and cook for 1 hour or until the beef
is tender.
Wash and dry eggplants. Cut in half and clean inside to
create a pot from each half.
Add to the salty water and let sit for 1 hour.
Wash eggplants and sprinkle the inside and the outside with salt. Dry and fry
until all sides take a golden color.
Place all eggplants in a baking dish with the openings facing
up. Fill each pot with stuffing.
Garnish green peppers and if desired with
tomatoes.
In a bowl, whisk the water, tomato paste and salt. Pour over
the eggplants. If there is any juice left from the stuffing, pour it over the
eggplants also. Bake at 350º F for 1 hour or until the eggplants are completely
tender. Serve hot with rice.
Labels: Beef Dishes, Vegetable Dishes
