Eggplants: The versatile vegetable you need in your kitchen

My friend developed a liking for eggplants after her vacation in Turkey. This happens very often. Simply put, in that country, eggplants are prepared excellently and are important ingredients in many traditional dishes. We have a recipe for one of them. Everyone who tries it will be convinced about eggplants!

Eggplants are still not as popular as they could be. When was the last time you prepared something with them? Exactly, it's worth changing that. These dark purple vegetables taste great and contain many nutritional values.

Eggplants are composed of 90% water, which makes them a low-calorie addition to meals. However, the remaining 10% is a true treasure trove of valuable ingredients. Eggplants contain vitamin C and B vitamins, which support the immune system. They also contain minerals such as potassium, calcium, magnesium, and phosphorus. The characteristic feature of eggplants is their purple colour, which is due to anthocyanins. These strong antioxidants protect the body from the harmful effects of free radicals. Therefore, it's worth having eggplants in your diet. They positively impact the heart, prevent cancer, and improve skin and hair condition.

Don't know what to prepare with eggplants? These are versatile vegetables suitable for grilling, baking, frying, or stuffing. It was in this last form that they delighted my friend. Karnıyarık is the most popular Turkish dish starring eggplant. Its name translates to "split belly," which may not sound encouraging, but the dish is aromatic and delicious. It is perfect for a light summer dinner.

Ingredients:

• 250 grams of ground meat; in Turkey, lamb is used,
• 3 medium-sized eggplants,
• 1 small onion,
• 1 red bell pepper,
• 4 cloves of garlic,
• 3 tomatoes,
• 2 teaspoons of tomato paste,
• a bunch of parsley,
• olive oil,
• paprika, pepper, and salt to taste.

Preparation method:

1. Wash the eggplants, cut them in half, and scoop out the flesh. Chop it finely, salt it, and set it aside for 10-15 minutes so the eggplant pieces release some juice.
2. Chop the remaining vegetables into small cubes and mince the garlic.
3. Season the meat to taste and add the finely chopped parsley.
4. Add the squeezed eggplant pieces to the vegetables and mix everything together with the meat.
5. Brush the hollowed-out eggplants with olive oil inside and out.
6. Stuff them with the prepared stuffing.
7. Add a little water to a baking dish. Place the prepared eggplants in the dish.
8. Put the dish in an oven preheated to 180 degrees Celsius and bake for an hour.