Picture yourself strolling through the bustling streets of Istanbul, where the air is thick with the scent of spices and the sizzle of culinary creations. In the heart of Turkish cuisine lies the humble aubergine, known as eggplant in other parts of the world. But in Turkey, it transforms into a culinary masterpiece that is both comforting and exotic.
At the core of Turkish-style aubergine dishes is the art of layering flavours. Imagine aubergine slices, gently grilled to perfection, embracing a symphony of tomatoes, onions, garlic, and fragrant herbs.
Step into the colourful world of Turkish spices with a distinct smell and flavour, and leave a delightful sensation in your taste buds. where cumin, paprika, cinnamon, and mint reign supreme. These exotic blends add depth and character to every forkful of Turkish-style aubergine. The bulgur wheat in the filling makes the dish wholesome and adds texture. Last but not least is the crunchy texture of pine nuts!
Prep time: 10 min Cooking Time: 60 min
Ingredients:
1 large Aubergine or Baiangan or Egg Plant
1/4 cup Bulgur Wheat or Daliya or Broken Wheat
1 teaspoon Garlic (chopped)
1 medium size Onion (chopped)
1/4 cup Tomatoes (chopped)
3-4 tbsp Olive oil
1 tsp Cumin Powder
1 tsp Cardamom powder
1 tsp Mixed spices or Gram masala
Salt as per taste
Fresh Coriander
1 tsp Pine Nuts (Optional)
2 tbsp Feta Cheese (Optional)
Instructions:
Wash and clean the aubergine and slit it into 2 halves lengthwise.
Scoop the inside flesh and leave a thin layer with the skin (5 mm to 1/4 of an inch). Keep the raw pulp aside.
Sprinkle salt to the aubergine shell. Place it in a colander to drain excess water till you prepare the filling.
Chop the aubergine flesh.
Wash and clean the bulgur wheat. Boil water in a saucepan and add the bulgur wheat to it. Cook the bulgur wheat. Drain out the excess water and keep it aside.
In a pan, add 2 tbsp of oil. Add chopped onions and cook it till it turns brown. Add the garlic and aubergine and cook till the aubergine is soft and tender.
While the filling is cooked, brush oil on the aubergine shells and bake it in an oven for 20 min at 180C.
Once the aubergine in the pan has turned soft, you can add the chopped tomatoes and spices. Cook till the tomatoes become soft. Add salt and pepper. Then, add the bulgur wheat and cook to remove excess water. Add the filling is ready.
Remove the aubergine shells from the oven. Spoon the filling into the shells.
Garnish with pine nuts and fresh coriander. Add feta cheese if you wish. Place it back in the oven and grill for 10 min at 200-250C.
Remove the grilled aubergine and enjoy the Turkish delight!
Nutritional Benefits:
For every ~ 150 gm
Calories intake: 140 calories
Proteins: 2 g
Fats: 9 g
Carbs: 13 g
Fibre: 5 g
Embark on Your Culinary Voyage Today!
Let the flavours of the East guide you on a journey of gastronomic delight with Turkish-style aubergine.
Make a wholesome meal and explore the world of spices.
Indulge in the flavours of the unknown, and let your taste buds dance to the rhythm of Turkish-style aubergine. Bon appétit!
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