How aubergines can elevate your meals: A Turkish delight recipe

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

Aubergines 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 benefits.

Aubergines 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 nutrients. Aubergines 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 aubergines is their purple colour, which is due to anthocyanins. These are strong antioxidants that protect the body from the harmful effects of free radicals. Therefore, it's worth including aubergines in your diet. They have a good impact on the heart, prevent cancer, and improve skin and hair condition.

Don't know what to prepare with aubergines? These versatile vegetables are 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 aubergines. 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 minced meat; in Turkey, lamb is used,
• 3 medium-sized aubergines,
• 1 small onion,
• 1 red bell pepper,
• 4 cloves of garlic,
• 3 tomatoes,
• 2 teaspoons of tomato purée,
• a bunch of parsley,
• olive oil,
• paprika, pepper, and salt to taste.

Preparation method:

1. Wash the aubergines, cut them in half, and scoop out the flesh. Chop it finely, salt it, and set it aside for 10-15 minutes so the aubergine 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 aubergine pieces to the vegetables and mix everything together with the meat.
5. Brush the hollowed-out aubergines 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 aubergines in the dish.
8. Put the dish in an oven preheated to 180 degrees Celsius and bake for an hour.