Ingredients Measure Amount
Eggplant 6 medium size 1 kg
Olive oil (absorbed
during frying) 3 1/2 tablespoons 50 g
Ground meat 1 1/4 cups 250 g
Onions 2 small size 100 g
Tomatoes 2 medium size 250 g
Tomato paste 2 teaspoons 10 g
Salt 2 teaspoons 12 g
Black pepper 1/4 teaspoon 0.5 g
Water 1/2 cup 120 g
Parsley 2-3 sprigs 6 g
Instructions:Pare eggplants in strips and cut into 1 cm (1/2 inch) thick slices. Brown lightly in oil in a non-stick pan until lightly browned on both sides. Remove from pan, reserving oil. Layer eggplants in a shallow pan. Add ground meat and finely chopped onions to oil; stir. Brown for 8-10 minutes or until meat is crumbly; drain. Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes. Add water, mixing well. Bring to boil. Pour over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes, until tender). Remove from heat. Garnish with parsley leaves before serving. Serve hot.
6 servings
Nutritive Value (Approx. per serving):
Energy ........: 207 cal Sodium ............: 822 mg
Protein .......: 10.5 g Vitamin A .........: 482 iu
Fat ...........: 13.7 g Thiamin (Bl) ......: 0.17 mg
Carbohydrate ..: 12.0 g Riboflavin (B2)....: 0.22 mg
Calcium .......: 34 mg Niacin ............: 3.94 mg
Iron ..........: 2.63 mg Vitamin C .........: 20 mg
Phosphorus ....: 137 mg
Zinc ..........: 2 mg Cholesterol .......: 38 mg
Regional characteristics:It is almost every two-days' dish all over the country in the summer months. It is usually served as a main dish for lunch or supper with pilaf and cacik.