Forget Everything You Know About Eggplant: My Life-Changing Recipe from a Turkish Master
Move over, bland, soggy eggplant! I’m about to share a recipe that will completely transform your view of this versatile veggie. No more mushy disappointments, just bursting flavors, juicy chicken, and melty cheese in every bite. This isn’t just any recipe, it’s a gift from a Turkish friend who knows the true magic of eggplant. Get ready to ditch your old grilling habits and dive into a world of baked, stuffed goodness that will leave your taste buds dancing and your family begging for more.
Intrigued? Then keep reading! I’ll reveal the secrets of this incredibly delicious dish, all with just a few simple ingredients and minimal effort. You’ll be surprised at how easily everyday eggplant can be transformed into a showstopper meal that’s perfect for lunch, dinner, or even a fancy weeknight feast. So, gather your ingredients, preheat your oven, and prepare to experience eggplant like never before!
Incredibly Delicious Eggplant Recipe
Eggplant stuffed with chicken and baked peppers with tomato sauce, are perfect for lunch or dinner. The whole family will love them! A few simple ingredients are enough to prepare a healthy and very tasty dish. Eggplants made in this way I prepare them very often and I never get tired of eating them! Try this super delicious and easy baked stuffed eggplant recipe and let me know in the comments what you think! Bon appetit friends!
INGREDIENTS
- 5 eggplants
- 1 pepper
- 1 onion
- 2 cloves of garlic
- 300 gr of chicken breast
- 600 ml of tomato pulp
- 20 gr of Parmesan cheese
- Salt, pepper, paprika, oregano
- Olive oil
INSTRUCTION
Prep the eggplants: Preheat oven to 200°C (400°F). Wash and halve the eggplants lengthwise. Score the flesh in a diamond pattern, drizzle with olive oil, and sprinkle with salt. Bake for 20 minutes until softened.
Sauté the veggies: While the eggplants bake, chop the bell pepper, onion, and 1 clove garlic. Heat olive oil in a pan, add the veggies, and fry for 2-3 minutes. Add chopped cherry tomatoes (optional) and cook another 5 minutes.
Cook the chicken: Chop the chicken breast and add it to the pan with salt, pepper, paprika, and oregano. Cook for 7-8 minutes until browned.
Assemble and bake: Scoop out some of the eggplant flesh (leaving a border), mix it with the cooked veggies and chicken, then refill the eggplant halves. Pour tomato pulp over the stuffed eggplants and top with remaining garlic clove, Parmesan cheese, and a drizzle of olive oil. Bake at 180°C (360°F) for 15 minutes.
Enjoy! Serve hot with crusty bread and savor the explosion of flavors.
EXPERT TIPS
- Reserve the scooped eggplant flesh for another dish, like baba ganoush.
- Feel free to adjust the spices to your preference.
- For a vegetarian version, skip the chicken and add extra veggies like mushrooms or zucchini.
Get ready to experience eggplant like never before! This recipe is sure to become a family favorite.
