Turkish-style stuffed eggplants in the KIC-180 multicooker.
Menu:
QUICK - 25 min. (no time setting possible, switch off using the OFF button after the cooking time specified here)
- Fry for 5 minutes - Cook for 2 x 10 minutes.
SLOW COOK - 25 minutes = approx. 55 minutes total cooking time
Ingredients:
4 small eggplants
2 onions
2 cloves of garlic
500 grams of ground beef
1 can of tomatoes
Shepherd's cheese 200 grams
2 tbsp chopped parsley
1 tbsp tomato paste
1 tsp turmeric
1 tbsp chopped mint
300 g green beans
1 cup of yogurt
1 chili pepper without seeds
salt, pepper, olive oil
Preparation:
Cut the eggplants lengthwise and scoop out the flesh with a spoon. Soak the four halves in salted water for half an hour to wash out the bitter substances. In the meantime, season the minced meat with salt and pepper and fry with the QUICK menu and a little oil for about 5 minutes. Then remove from the pan. Now sauté the onions with oil in the QUICK menu until translucent, add the chili and garlic. Add the tomato pieces to the pot with salt, pepper, turmeric, half of the mint and the tomato paste and let the sauce simmer for 10 minutes. Remove the sauce and keep warm. Now fry the minced meat with the scooped flesh from the eggplant and mix with a little tomato sauce and the parsley. Remove the meat sauce from the pot. Now add the eggplant halves to the pot and fill with the meat sauce. Now fill the pot with the tomato sauce. Sprinkle the ground beans and feta cheese on top and cook on the slow cooker setting for 25 minutes. Serve with yogurt, mint, and rice. Enjoy.
