Turkish-Style Baked Eggplant with Vegetables and Cheese

Turkish cuisine is known for its rich flavors and healthy ingredients, and this Turkish-style baked eggplant dish is no exception. Combining tender eggplant with sweet onions, juicy cherry tomatoes, and vibrant red pepper, this recipe is topped off with a sprinkle of cheese and fresh parsley. It’s an easy, delicious, and healthy meal that’s perfect for any day of the week. Whether you’re serving it as a main dish or a side, this eggplant recipe will bring a taste of Turkey to your table.

Ingredients:

• 2 eggplants
• 3 onions
• 200 grams (7 ounces) of cherry tomatoes
• 1 red pepper
• 2 cloves of garlic
• 100 grams (3.5 ounces) of grated cheese (such as feta or mozzarella)
• 1/4 bunch of parsley, chopped
• 70 milliliters (2.4 tablespoons) of olive oil
• Salt to taste
• Ground black pepper to taste
• A pinch of sweet red pepper (paprika)

Instructions:

1. Prepare the Eggplants:
   • Preheat your oven to 375°F (190°C).
   • Wash the eggplants and slice them in half lengthwise. Using a knife, score the flesh in a crisscross pattern, being careful not to cut through the skin.
   • Sprinkle the cut sides with a little salt and let them sit for about 15 minutes to draw out excess moisture. After 15 minutes, gently pat the eggplants dry with a paper towel.
2. Roast the Eggplants:
   • Place the eggplant halves on a baking sheet, cut side up. Drizzle with a portion of the olive oil and season with ground black pepper.
   • Roast the eggplants in the preheated oven for 25-30 minutes, or until they are tender and slightly browned on top.
3. Prepare the Vegetable Mixture:
   • While the eggplants are roasting, peel and slice the onions, then sauté them in a skillet with the remaining olive oil over medium heat until they become soft and golden brown.
   • Add the minced garlic and cook for another minute until fragrant.
   • Dice the red pepper and halve the cherry tomatoes, then add them to the skillet with the sautéed onions and garlic. Season with salt, ground black pepper, and a pinch of paprika. Cook the mixture for about 5-7 minutes until the vegetables are tender and the tomatoes have softened.
4. Assemble the Dish:
   • Remove the roasted eggplants from the oven. Using a spoon, gently press down the flesh of the eggplants to create a cavity.
   • Fill the eggplant cavities with the sautéed vegetable mixture, spreading it evenly across the surface.
   • Sprinkle the grated cheese over the top of the stuffed eggplants.
5. Bake:
   • Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Once the eggplants are done baking, remove them from the oven and sprinkle the chopped parsley on top for a fresh finish.
   • Serve the Turkish-style baked eggplants warm, either as a main course or as a side dish. They pair wonderfully with a side of rice, bulgur, or crusty bread.

Conclusion:

This Turkish-style baked eggplant dish is a perfect blend of simplicity and flavor. The roasted eggplants provide a tender base, while the sautéed vegetables add layers of sweetness and spice. The melted cheese on top brings everything together, making each bite a satisfying experience. Easy to prepare and packed with nutritious ingredients, this dish is a delightful way to enjoy the rich flavors of Turkish cuisine. Enjoy it with your family or serve it to guests for a taste of the Mediterranean!