Turkish Stuffed Eggplant

Instructions

1. Step 1

   On the cutting board, use the chef's knife to slit each eggplant lengthwise without cutting through, then gently open the slits. Finely chop the onion, tomato, and green pepper, and mince the garlic.

   Cookware: Chef Knife, cutting board

2. Step 2

   Preheat the oven to 190°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: oven — 190°C

3. Step 3

   Heat 30 ml of olive oil in a 30 cm skillet over medium heat and soften the 4 eggplant in two batches, cut sides down first, until pliable and lightly browned, about 8 minutes per batch. Transfer each softened batch directly to the baking dish, arranging them slit-side up.

   Timer: 16 min (scalable)

   Parallel with step: 2

   Ingredients used: 4.0 piece Eggplant, 30.0 ml Olive Oil

   Cookware: baking dish, Chef Knife, skillet — medium heat, spatula

4. Step 4

   Heat 20 ml of olive oil in the same skillet over medium heat; sauté the onion and green pepper until softened, about 5 minutes. Add the ground beef and cook until browned throughout, then add the tomato, garlic, 4.0 gr of salt, and black pepper and cook until thickened; verify the beef reaches 71°C internally with the food thermometer.

   Timer: 15 min (scalable)

   Parallel with step: 2

   Ingredients used: 2.0 gr Black Pepper, 4.0 clove Garlic, 100.0 gr Green Bell Pepper, 400.0 gr Ground Beef, 20.0 ml Olive Oil, 150.0 gr Onion, 4.0 gr Salt, 300.0 gr Tomato

   Cookware: Food Thermometer — temperature-check, skillet — medium heat, spatula

5. Step 5

   Stir the remaining 2.0 gr of salt into the cooked filling for the final taste adjustment. Use the spatula to spoon the filling from the skillet into the opened eggplant in the baking dish.

   Ingredients used: 2.0 gr Salt

   Cookware: baking dish, skillet, spatula

6. Step 6

   Bake the filled eggplants in the 33 x 23 cm baking dish at 190°C for 30 minutes, until the filling is bubbling and the eggplant flesh is completely fork-tender.

   Timer: 30 min (scalable)

   Cookware: baking dish, oven — 190°C