Hanım Göbeği - Turkish Stuffed Eggplant

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 15g, 7g
• Protein: 30g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice off the tops of the eggplants and carefully hollow them out, leaving a sturdy shell. Reserve the flesh for later use.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground meat to the pan and cook until browned, breaking it up with a spoon.
5. 5.
   Add the reserved eggplant flesh, tomato paste, cumin, paprika, salt, and pepper to the pan. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Stuff the hollowed-out eggplants with the meat mixture, pressing it down gently.
7. 7.
   Place the stuffed eggplants in a baking dish and cover with aluminum foil. Bake for 40-45 minutes, or until the eggplants are tender and the filling is cooked through.
8. 8.
   Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 15 minutes before rinsing and using in the recipe.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Add a sprinkle of grated cheese on top of the stuffed eggplants before baking for a cheesy twist.
• Serve with a side of warm pita bread to scoop up the delicious filling.
• Experiment with different spices such as cinnamon or allspice to add a unique flavor profile to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Hanım Göbeği hot, garnished with fresh parsley. Accompany it with a side of fluffy rice pilaf and a dollop of creamy yogurt for a complete and satisfying meal.

Presentation advice

Arrange the stuffed eggplants on a platter, drizzle with a little olive oil, and sprinkle with fresh parsley for an elegant presentation. Serve with a side of rice pilaf and yogurt on the side.