Remove the eggplants from the oven and fill the cavities with the vegetable mixture.
If using cheese, sprinkle it over the stuffed eggplants.
Bake:
Return the stuffed eggplants to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly (if using).
Topping:
Remove from the oven and garnish with chopped fresh parsley.
Serve warm as a main course or side dish.
Nutritional Information (per serving, assuming 4 servings)
Calories: 180
Protein: 3 g
Carbohydrate: 15 g
Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 15 mg (if using cheese)
Sodium: 220 mg
Fiber: 5 g
Sugars: 7 g
Vitamin A: 12%
Vitamin C: 35%
Calcium: 6%
Iron: 8%
The Origins and Popularity of Turkish-Style Eggplant
Eggplant, known in Turkey as “patlıcan,” is an important ingredient in many Turkish dishes and has a long history in the region. Their popularity dates back to ancient times, when they were cultivated in the Mediterranean and Middle East. Turkish cuisine has a rich tradition of using vegetables like eggplant, especially in dishes that showcase their natural flavor, often combined with olive oil, garlic, and fresh herbs. The Turkish-style eggplant dish is a perfect example of Mediterranean cooking, which emphasizes fresh, healthy ingredients that bring out the best in each other. Over time, this dish has become a staple in Turkish households and is often enjoyed as a vegetarian meal or as part of a larger buffet. The dish is popular not only for its incredible flavor but also for its versatility—it can be served as a side dish or as the star of the meal.
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