Madurese Stuffed Eggplant

Ingredients

In this adaptation, the traditional Turkish Patlıcan dolmasi is infused with the distinct flavors of Madurese cuisine. The original recipe typically includes ingredients such as ground meat, rice, onions, tomatoes, and various herbs and spices. However, in the Madurese version, additional spices like turmeric, coriander, and chili are incorporated to give the dish a spicy kick. The use of local Madurese ingredients and cooking techniques further enhances the flavor profile, resulting in a fusion dish that is both familiar and exciting. We alse have the original recipe for Patlıcan dolmasi, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 250g (8.8oz) ground beef 250g (8.8oz) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a hollow shell. Chop the scooped-out flesh and set aside.
3. 3.
   Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground beef to the pan and cook until browned. Add the chopped eggplant flesh, diced tomatoes, turmeric, coriander powder, chili powder, soy sauce, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
5. 5.
   Stuff the hollowed eggplant shells with the meat mixture and place them in a baking dish.
6. 6.
   Drizzle the remaining vegetable oil over the stuffed eggplants and bake in the preheated oven for 30-35 minutes, or until the eggplants are tender and the filling is cooked through.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. To reduce bitterness, sprinkle salt on the cut side of the eggplants and let them sit for 15 minutes before rinsing and using.
• Turmeric — Turmeric can stain surfaces easily, so be cautious while handling it. It also has a strong flavor, so adjust the quantity according to your preference.
• Coriander powder — For the best flavor, use freshly ground coriander seeds. If using pre-ground powder, make sure it is fresh and aromatic.
• Chili powder — Adjust the amount of chili powder based on your desired level of spiciness. Add more or less according to your taste.
• Soy sauce — Use a good quality soy sauce for the best flavor. If you prefer a less salty taste, reduce the amount or use a low-sodium soy sauce.

Tips & Tricks

• To enhance the flavor, you can add a squeeze of lemon juice to the meat mixture before stuffing the eggplants.
• If you prefer a vegetarian version, you can substitute the ground beef with cooked lentils or mushrooms.
• For a smoky flavor, you can grill the eggplant shells before stuffing them.
• Serve the Madurese Stuffed Eggplant with a side of steamed rice or crusty bread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Madurese Stuffed Eggplant as a main course, accompanied by a fresh salad or pickled vegetables. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the stuffed eggplants on a platter, garnish with cilantro leaves, and drizzle with a little extra vegetable oil for a glossy finish. Serve with a sprinkle of chili flakes for an extra touch of spice.