Ingredients with Measurements:
- 4 medium-sized eggplants
- 1 cup of Kemalpaşa cheese, crumbled
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped dill
- 1/2 cup of chopped green onions
- 1/2 cup of chopped tomatoes
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe dish
- Knife
- Spoon
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the stem of the eggplants and slice them in half lengthwise.
3. Scoop out the flesh of the eggplants using a spoon, leaving about 1/2 inch of flesh around the edges.
4. Chop the eggplant flesh and mix it with the Kemalpaşa cheese, parsley, mint, dill, green onions, tomatoes, olive oil, salt, and pepper in a mixing bowl.
5. Stuff the eggplant halves with the mixture and place them in an oven-safe dish.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 23g
Protein: 9g
Substitutions for ingredients:
- Feta cheese can be used instead of Kemalpaşa cheese.
- Cilantro can be used instead of parsley.
- Basil can be used instead of mint.
- Thyme can be used instead of dill.
- Red onions can be used instead of green onions.
- Cherry tomatoes can be used instead of regular tomatoes.
Variations:
- Add cooked ground beef or lamb to the stuffing mixture for a meatier version.
- Use zucchini instead of eggplant.
- Add pine nuts or chopped walnuts to the stuffing mixture for extra crunch.
Tips and tricks:
- Choose eggplants that are firm and shiny with no bruises or soft spots.
- Salt the eggplant halves and let them sit for 30 minutes before stuffing to remove excess moisture.
- Use a spoon to gently press the stuffing mixture into the eggplant halves to ensure they are fully filled.
- Drizzle extra olive oil on top of the stuffed eggplants before baking for a richer flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a bed of fresh greens, such as arugula or spinach, for a pop of color.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or dill, on top of the stuffed eggplants before serving.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc, or a light red wine, such as Pinot Noir.
Suggested side dishes:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts, or a simple green salad.
Troubleshooting advice:
- If the eggplants are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the stuffing mixture is too dry, add a drizzle of olive oil or a splash of water to moisten it.
Food safety advice:
- Wash hands and all surfaces and utensils thoroughly before and after handling raw eggplant.
- Ensure the eggplants are fully cooked before serving to prevent foodborne illness.
Food history:
Kemalpaşa cheese is a type of Turkish cheese made from sheep's milk. It is named after the town of Kemalpaşa in the Izmir province of Turkey.
Flavor profiles:
The stuffed eggplants with Kemalpaşa cheese have a savory and slightly tangy flavor from the cheese and herbs.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Turkish