Aubergines in Turkish are bright representatives of Middle Eastern cuisine. It's not about a single dish: blue fried, baked, stuffed, served in cold and hot kinds. From here, a colorful salad "Shakshuka", a hearty main dish "Hyunkar Begendi" and light snacks "meze", served to whet the appetite.
Dishes of Turkish cuisine from aubergines
Turkish dishes from eggplants are amazing with their variety. In the country more than 40 kinds of this vegetable are grown, therefore hospitable Turkish cooks are always ready to serve fried, baked, stuffed with meat or vegetable minced meat eggplants. From the pulp of blue make mild puree, stuffing for baking and fragrant sauces.
- One of the simplest dishes - eggplant fried in Turkish. For this, the eggplant is cut into plates and fried. Separately, carrots, onions and tomatoes are sliced. Lubricate each slice with a mixture, add it to a whole eggplant, and bake for 20 minutes at 220 degrees.
- An exquisite appetizer from baked aubergine with yogurt is able to please even sophisticated gourmets. All that is needed: bake the eggplant in the oven, chop the flesh with a knife, season with garlic and 200 ml of yogurt.
Eggplant in Turkish karniyarik
Aubergines in Turkish with minced meat have a variety of cooking options. The most popular dish is karnyarik, which means "ripped belly". Let the bloodthirsty name do not bother you, because the food turns out simple, fragrant and very tasty: the eggplants are fried whole, cut along, put the stuffing and baked in tomato sauce.
Ingredients:
- eggplant - 4 pcs .;
- ground beef - 300 g;
- onion - 2 pieces;
- tomatoes - 3 pcs .;
- a clove of garlic - 4 pieces;
- oil - 150 ml;
- tomato paste - 70 g;
- water 400 ml;
- parsley - 10 g.
Preparation
- Eggplant peel, cut and fry.
- Stew onion, minced meat, tomatoes and garlic. Eat a mixture of eggplant.
- Dilute the paste with water and pour the vegetables.
- Bake for 25 minutes at 200 degrees.
- Decorate the eggplant baked in the oven in Turkish with parsley.
Turkish eggplant pasta
An eggplant puree in Turkish is a traditional side dish to stews, poultry dishes or used as a spread on bread. In the basis - the most delicate mass of blue, flavored with béchamel sauce and grated cheese. Often, lemon juice is added in the puree, which brightens the eggplant, than emphasizes the taste of the snack and makes it more attractive externally.
Ingredients:
- eggplant - 1 kg;
- milk - 500 ml;
- lemon juice - 60 ml;
- oil - 80 g;
- flour - 40 g;
- black pepper - 5 g;
- salt - 20 g;
- cheese - 70 g.
Preparation
- Eggplant bake for 25 minutes at 200 degrees.
- Extract the pulp, sprinkle with lemon juice and rub.
- Strew the oil, flour and milk.
- Add the eggplant puree, cheese, season and put out for 2 minutes.
Turkish eggplant salad
Sharp eggplants in Turkish will dispel the myth about the burning eastern cuisine. It is only necessary to prepare a colorful salad "Shakshuka" according to the recipe of local chefs, as it becomes clear that the bitter pepper and garlic perfectly match with the blue and (mandatory addition of salads) with fresh coriander, and give a dish of mild Mediterranean flavor.
Ingredients:
- eggplant - 7 pcs .;
- pepper - 5 pcs .;
- hot pepper - 2 pcs .;
- tomatoes - 6 pcs .;
- garlic head - 1 piece;
- a bundle of cilantro - 1 pc .;
- oil - 250 ml;
- sugar - 20 g.
Preparation
- Grind the tomatoes in 125 ml of butter with sugar and garlic for 20 minutes.
- Separately fry eggplant and both kinds of pepper.
- Lay out layers.
- Eggplant sharp in Turkish flavor sauce, greens and chill.
Eggplant in Turkish imam bayalda
The Turkish dish made of eggplant imam baaldi is blue, stuffed with vegetable filling, baked in the oven. This legendary dish is so fragrant and appetizing that the "Imam himself fainted" by tasting them. Sinenkie cook in the oven without pre-roasting, which makes them a healthy, healthy, low-calorie food.
Ingredients:
- eggplant - 2 pieces;
- carrots - 1 piece;
- onion - 2 pieces;
- tomatoes - 4 pieces;
- a clove of garlic - 6 pcs .;
- tomato sauce - 200 ml;
- oil - 80 ml.
Preparation
- Fry onions, carrots, garlic and tomatoes.
- Eggplant cut, remove the flesh and stuff with vegetables.
- Eggplants stuffed in Turkish pour tomato sauce and bake an hour at 200 degrees.
Turkish pie with aubergines
Eggplants in Turkish in the oven can be an excellent filling for a variety of baking. So, popular puff cakes - birches, traditionally, are filled with only these vegetables. For cooking, the baked flesh of blue blends are mixed with fried onions, tomatoes, cheese, wrapped in puff pastry and baked until golden brown.
Ingredients:
- dough filo - 500 g;
- eggplant - 3 pieces;
- onion - 2 pieces;
- tomatoes - 3 pcs .;
- feta cheese - 120 g;
- egg - 1 piece;
- sesame - 10 g;
- oil - 60 ml.
Preparation
- Eggplant bake and remove the flesh.
- Fry the onions and tomatoes.
- Stir the vegetables and cheese.
- Cut the dough, stuff it, roll it and roll it with a "rose".
- Smooth with egg, sesame and bake at 180 degrees for 30 minutes.
Kebab with eggplant in Turkish
Every tourist brings home a recipe for snacks with eggplants in Turkish, wanting to cook kebabs with vegetables at home . This is not difficult, because the dish consists of slices of blue and meat cutlets, strung on a skewer in turn and baked on charcoal. The latter, it is easy to replace the oven, exposed to 200 degrees.
Ingredients:
- eggplant - 3 pieces;
- minced meat - 500 g;
- black ground pepper - 5 g.
Preparation
- Season with ground meat pepper.
- Form the cutlets and string them on skewers, alternating with eggplant mugs.
- Baked eggplants in Turkish for 30 minutes at 200 degrees.
Turkish eggplant sauce
For many, the most delicious aubergines in Turkish are associated with a thick sauce serving as a crust for crispy cakes or pita bread. It is served both hot and cold, so it is very convenient to stock up this supplement. For cooking, you only need to bake the eggplant in the oven with pepper and tomatoes, pour the flesh, fill and serve to the table.
Ingredients:
- eggplant - 4 pcs .;
- sweet pepper - 5 pcs .;
- tomatoes - 3 pieces;
- pomegranate juice - 40 ml;
- a clove of garlic - 4 pieces;
- oil - 80 ml.
Preparation
- Vegetables bake for 20 minutes at 200 degrees.
- Pour the pulp, fill with garlic, oil, pomegranate juice.
Aubergines in Turkish for the winter - recipe
Most housewives prefer to prepare aubergines in Turkish for the winter in the form of a juicy, healthy salad. It is made easy and simple, but can serve both as a snack and as a dressing for hot dishes. For cooking, you should marinate eggplant slices, pepper, tomatoes and onions in butter for an hour, boil 40 minutes over low heat and roll into cans.
Ingredients:
- eggplant - 3 kg;
- tomatoes - 3 kg;
- Bulgarian pepper - 1, 5 kg;
- onions - 1, 5 kg;
- hot pepper - 2 pcs .;
- oil - 1 l;
- salt - 60 g;
- sugar - 80 g.
Preparation
- Vegetables fill with oil and set aside for an hour.
- Season and simmer for 40 minutes.
- Roll the eggplants in Turkish in cans.