This is a wonderful Turkish eggplant recipe. Eggplants can be time consuming and difficult to make. Depending on the dish, eggplants look and taste differently. Most people are used to of the regular eggplants i.e. the big purple vegetable. There are also long eggplants with a violet tone to them and they are known as Chinese eggplants.I have also used eggplants that are round with many seeds in them. These were known as Thai eggplants. Regardless of what kind you use, eggplants are delicate and need some preparation time. Don't feel intimidated by them, they are actually very delicious.
This Turkish eggplant dish is not very difficult to make, but it does take some time to make, so I don't recommend it on a busy work night. Perhaps on a Friday night or a weekend meal is best, especially if you haven't prepared it before... but, it is so worth it!
To prepare this dish, start by washing the eggplant and begin to slice the skin horizontally, every other one. The end product will look like stripes.
Cut the eggplant in 1/2 inch circles. Once done, place the cut eggplant on a plate and sprinkle salt on them. Let it stand for at least 30 minutes. The purpose of this is for the salt to soak up any water. Squeeze the eggplant to get rid of any water.
In a saucepan, add 2 T. of extra virgin olive oil. Add the eggplant and cook on medium for about 15 minutes, stir frequently. Remove the eggplant from the pan and add 2 more tablespoons of extra virgin olive oil. Add the onions and cook until translucent, about 10 minutes. Add the ground beef and cook until brown. Then, you will need to add the tomato sauce, Salt, Pepper. Stir into the ground beef. Add the eggplant and mix with the ground beef mixture. Add enough water to cover the eggplant. Cook on medium-low for about 30 minutes.
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