From Camp 2011 Public Wiki

Stuffed aubergines rank among the most delicious and popular Turkish dishes. They can be stuffed basically with anything you like - meat, cheese, rice, pulses, vegetables and even the aubergine itself. here you will find two such recipes, one for meaties and the other for veggies.

Contents 1 Ingredients 1.1 Aubergine base 1.2 Meaty stuffing 1.3 Veggie stuffing 2 Equipment needed 3 Preparation Time 4 Instructions 4.1 Aubergine 4.2 Meaty variant 4.3 Veggie variant 4.4 Other variants

Ingredients

Aubergine base

aubergine

water

Meaty stuffing

minced meat (pork or beef)

bread or bread roll

milk

egg

garlic

onion

marjoram

oregano

black pepper

caraway seed

mustard

salt

breadcrumbs

cheese (option)

Veggie stuffing

risotto rice

onion

garlic

vegetable or herbal stock

lemon

white wine or white wine vinegar

colorful bell peppers

tomatoes

broad beans

raisins (optional)

pine nuts (optional)

parsley

dill

black pepper

salt

cheese (optional)

Equipment needed

a baking tray

garlic crusher

a bowl

a pot

cutting board and a sharp knife

Preparation Time

• 30-40 minutes preparation
• up to 1 hour baking

Instructions

Aubergine

1. Preheat the oven to 200°C
2. Wash the aubergine and cut it into two long halves (without removing the green part)
3. Using a sharp knife, cut a lattice into the body of the aubergine and be carefully not to pierce its skin
4. Following the lattice, spoon out the aubergine flesh until you get a bowl like vessel
5. Stuff the aubergine with the stuffing
6. Place into a baking tray which is filled with a small quantity of water and bake until the stuffing is done and the aubergine skin is soft and juicy
7. It might be necessary that you remove the dish from the oven from time to time to check whether there is still some water on the bottom of the tray and refill it
8. As an option, you may sprinkle grated cheese on the aubergine before turning off the heat or once taken out of the oven

Meaty variant

1. Mince meat if you haven't bought pre-minced meat
2. Peel garlic and onion and chop the onion into small pieces
3. Tear or cut the bread/bread roll into small pieces and immerse into milk in a bowl
4. Let to soak until mushy
5. Add the minced meat, egg, chopped onion, garlic processed through garlic crusher, spices, herbs, mustard and salt
6. Mix well into a meaty blend
7. if too thick, you can always add a bit of milk
8. if too mushy, on the contrary, you may consider adding breadcrumbs or the like

Veggie variant

1. Dice the onion and the garlic, chop the tomatoes, the peppers and the broad beans
2. If using the raisins, soak them to make them soft
3. In a pot heat olive oil and pan onion and garlic until transparent
4. Add risotto rice and fry for 2-3 minutes
5. Add either white wine or white wine vinegar and a pinch of lemon juice
6. Pour over stock, add salt and pepper and cook for 15 minutes
7. Add one by one the broad beans, the bell peppers and the tomatoes
8. Finalize the rice mixture by adding nuts, raisins and fresh herbs once the stuffing is removed from the flame

Other variants

• You will have the flesh of the two aubergine "boats" to dispose of. One way how to do it is to add the aubergine flesh, cut into small pieces, either to the meaty or the ricy stuffing (but that somewhat sucks, stuffing aubergine with aubergine...). Yet another option is to prepare Baba ghanous and stuff the boats with that (and something extra)
• You may use different vegetables instead of those listed above
• Instead of baking the aubergine "on the water", you may just as well bake it in a tomato base made of a combination of sliced fresh tomatoes, tinned tomatoes and thick tomato puree, savored with spices, herbs, garlic and salt and served with the aubergine
• You can make the meaty variant gluten-free by using minced rice instead of the bread/bread roll and the bread crumbs. In the same vain, you may substitute water or soy milk for milk and seed blend for egg.