Name: Turkish Stuffed Eggplant with Ground Meat
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 stuffed eggplants
Cuisine: Turkish
Ingredients: 4 medium long purple eggplants (about 800 g); 1/3 cup olive oil; 1 tbsp salt (for soaking); 2 cups water; 250 g (1/2 lb) ground beef or lamb; 1 medium onion, finely chopped; 1 green bell pepper, finely chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 2 medium tomatoes, diced; 1 tsp Turkish red pepper flakes (pul biber); 1/2 tsp black pepper; 2 tomatoes, sliced into rounds; 1 green pepper, sliced into strips; 1/4 cup fresh parsley, chopped; 1/2 cup beef broth or water; 2 tbsp olive oil; 1 tsp salt

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A beloved Turkish comfort dish featuring tender eggplants slit open and generously stuffed with a savory ground meat, tomato, and pepper filling. Baked until meltingly soft and served with rice or crusty bread, this classic from Ottoman home cooking is hearty, aromatic, and deeply satisfying.

Prep Time25 mins

Cook Time55 mins

Total Time80 mins

Servings4

Yield4 stuffed eggplants

Nutrition Facts

Per serving (estimated)

385 kcalCalories
24 gFat
6 gSaturated Fat
22 gCarbs
9 gFiber
11 gSugar
20 gProtein
620 mgSodium
920 mgPotassium
75 mgCalcium
4 mgIron
32 mgVitamin C
110 mcgVitamin A

Ingredients

For the Eggplants

4 medium long purple eggplants (about 800 g)
1/3 cup olive oil
1 tbsp salt (for soaking)
2 cups water

For the Meat Filling

250 g (1/2 lb) ground beef or lamb
1 medium onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
2 medium tomatoes, diced
1 tsp Turkish red pepper flakes (pul biber)
1/2 tsp black pepper

For Assembling and Baking

2 tomatoes, sliced into rounds
1 green pepper, sliced into strips
1/4 cup fresh parsley, chopped
1/2 cup beef broth or water
2 tbsp olive oil
1 tsp salt

Directions

Peel the eggplants in alternating vertical stripes to create a zebra pattern, then soak them in salted water for 20 minutes to draw out bitterness; pat dry thoroughly with paper towels.
Brush the eggplants all over with olive oil and either pan-fry in a large skillet over medium heat for 6 to 8 minutes per side or roast at 200°C (400°F) for 20 minutes until softened and lightly browned.
While the eggplants cook, heat 2 tablespoons olive oil in a skillet over medium heat; sauté the onion, green pepper, and garlic for 4 minutes until softened, then add the ground meat and cook until browned, breaking it apart with a spoon.
Stir in the tomato paste, diced tomatoes, red pepper flakes, salt, and black pepper; simmer for 8 to 10 minutes until the mixture thickens and most liquid evaporates, then fold in the chopped parsley.
Make a deep lengthwise slit down the center of each eggplant without cutting all the way through, then gently open the slit to create a pocket; spoon the warm meat filling generously into each pocket.
Arrange the stuffed eggplants snugly in a baking dish, top each with tomato and pepper slices, pour the broth around them, drizzle with olive oil, and cover the dish with foil.
Bake at 180°C (360°F) for 25 minutes, then remove the foil and bake another 10 minutes until the tops are lightly caramelized and the eggplants are completely tender.
Let the dish rest for 10 minutes before serving warm with Turkish pilaf rice, crusty bread, or a side of plain yogurt.

Cook’s Notes

Salting and soaking the eggplants is essential to remove bitterness; do not skip this step, especially with older vegetables.
For a lighter version, skip the pan-frying and bake the eggplants directly after brushing with oil.
The dish tastes even better the next day once the flavors have melded, making it perfect for advance meal prep.
Look for slim, long Turkish or Italian-style eggplants rather than round globe varieties for the most authentic presentation and texture.
Serve alongside a simple cucumber-yogurt salad to balance the richness of the meat filling.