Learn about the easiest way to prepare delicious eggplant and Parmesan boats with simple steps, with its original ingredients and proper ingredients, to get the best results when preparing it on the delicious “Yummy” method, try it now in your home and make your family happy.
Ingredients
10 minutes
4 people
Eggplant and Parmesan Ingredients
2 medium aubergines 2 tablespoons olive oil Salt and black pepper to taste 1/4 kilo minced turkey 1 onion, diced 2 cups tomato sauce 2 cloves minced garlic 1 cup shredded low-fat mozzarella cheese 1/4 cup grated Parmesan cheese Fresh basil for garnish
How to prepare
25 minutes
Extract the eggplant from the inside, leaving a border of 1 cm inside.
Chop the remaining eggplant and set aside.
Brush the eggplant with olive oil and sprinkle with salt and black pepper.
Bake the eggplant for 10-15 minutes.
Bring a deep frying pan and put it on a medium heat, then put the olive oil and let it heat up.
Put the onion and garlic in the pan and saute until the onion color has softened and the garlic smell appears.
Add the minced turkey and season with garlic powder, salt and black pepper.
Stir until the meat is brown, then add the remaining eggplant pieces to the ground turkey and onions.
Leave the mixture on the fire for 5-8 minutes or until it is completely cooked.
Add tomato sauce and let it simmer for another 3-5 minutes.
Take an oven tray, put the meat sauce in the eggplant, and sprinkle with mozzarella and Parmesan cheese.
Heat the oven at 200°C for ten minutes.
Put the tray in the oven for 10-15 minutes or until the cheese melts.
Take the tray out of the oven and sprinkle with fresh basil.
In serving dishes, put the eggplant boats in it and serve it hot for your family with health and wellness.
Stuffed dolma with eggplant and zucchini
The dolma dish, which consists of many types of stuffing, is an Iraqi dish of Iraqi origin that is cooked in different ways depending on the vegetables used in it. The dolma can contain zucchini, eggplant, stuffed tomatoes or stuffed peppers.
Watch the video and learn how to prepare dolma stuffed with eggplant and zucchini
Ingredients for stuffed dolma with eggplant and zucchini
butter
oil
minced onion
tomato juice
tomato sauce
pepper
salt
spices
Thyme
washed rice
minced onion
salt
pepper
Thyme
white pepper
coriander
olive oil
Mint
parsley
dill
tomato onion
garlic
Chicken broth
How to prepare stuffed eggplant and zucchini dolma:
On the fire in a pan, prepare the chopped onions with tomatoes, tomato sauce, spices, salt and pepper to prepare the sauce
Prepare the washed and soaked rice in a bowl and put the spices, thyme, salt, pepper and thyme with the red sauce, parsley, dill and coriander to prepare the filling.
Fill the zucchini and eggplant to the half of the grain, counting them with rice, and stop the grains in a saucepan after placing the tomato slices, onions and garlic in it
Add zucchini and eggplant with chicken broth in the pot on the fire until doneness