• 2 medium-sized bell eggplants
  • 1 onion (chopped)
  • 2 tomatoes (peeled, chopped into tiny pieces)
  • 2 garlic cloves (crushed)
  • 1/2 bunch of parsley (finely chopped)
  • 120g plaited cheese (grated)
  • 1 egg
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • Red pepper flakes (optional)
  • Boil some water in a saucepan, put the eggplants with their stems in the boiling water and boil until soft.
  • While eggplants are boiling, sauté the chopped onion with 2 tablespoons of olive oil.
  • Cook the tomatoes for a while in another saucepan.
  • Take the eggplants out of the water, halve them lengthwise, carefully scoop out the flesh but do not remove their stems. Chop the scooped flesh.
  • Add chopped flesh of eggplants, salt, black pepper into sautéed onion and sauté for a while. Add the cooked tomatoes into eggplants and allow to cool.
  • Add finely chopped parsley, grated plaited cheese, garlic, egg and mix. If the plaited cheese is salty, soak it in water for a while before grating.
  • Place a baking paper in a baking tray, place the halved eggplants into the tray and put the mixture prepared in Step 6 into these eggplants.
  • Cook the eggplants in an oven preheated to 200 degrees until golden brown.
    Garnish with parsley and red pepper flakes before serving.

Bariatric Periods

Related Recipes

|Izgara Tavuklu Humuslu Pazı Dürüm Tarifi, Nasıl Yapılır?

Swiss Chard Wrap With Grilled Chicken and Hummus

|Avakado Mousse (Avakadolu Raw Puding)

Cocoa & Avocado Mousse (Raw Pudding with Avocado)

Baharatlı Çıtır Nohut|Baharatlı Çıtır Nohut

Spicy Crispy Chickpeas




No results found.