Turkish stuffed eggplant

One of the most common dishes in Turkey is eggplant stuffed with vegetables. There are many ways to cook stuffed eggplant, here is one of them.

Ingredients

• Eggplant (large) - 2 pcs.
• Tomato (large) - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Parsley or cilantro - 1/2 bunch
• Salt - to taste
• Ground black pepper - to taste
• Hot pepper - 1/2 pod (optional)
• Vegetable oil - for frying

Directions

1. Cut the eggplant into slices 0.7 cm thick. Sprinkle with salt, leave for 15 minutes to release the bitterness. Then rinse the eggplant under cold water, dry well on a clean towel.
2. Fry eggplants in vegetable oil, on both sides.
3. While the eggplant is roasting, prepare the vegetable filling.
4. Finely chop the onion, carrot, herbs, garlic and hot pepper. Peel the tomato from the skin and seeds, chop the pulp.
5. All vegetables, except garlic and herbs, fry in vegetable oil.
6. Remove the pan from the stove, add chopped garlic and herbs to the vegetables, salt, pepper, mix.
7. Layer the fried eggplants with vegetable stuffing (do this on an oiled or foil-lined baking sheet).
8. Send eggplant with vegetables to the oven, preheated to 180 degrees, for 10 minutes.
9. Turkish stuffed eggplant is ready to serve.