Imam Bayaldy (Stuffed Aubergine) with Turkey

Recipes

Total preparation time: 1 h 30 min / Servings: 4 / Energy value: 495 kcal each

Cookware:

1. 30 cm Non-stick Frying Pan with Tempered Glass Lid

2. Senior Sauté Pan and Lid

3. Mixing Bowls with Lids

Ingredients:

1. 4 small aubergines

2. 100 g Gouda cheese

Ingredients for the filling:

1. 450 g minced turkey

2. 200 g courgettes

3. 1 onion

4. 1 small carrot

5. 3 (150 g) celery stalks

6. 1 pinch of cumin seeds

7. 1 garlic clove

8. 2 tomatoes

Nutritional information per 1 serving:

1. Protein – 31.6 g

2. Fat – 29.1 g

3. Carbs – 26.6 g

4. Energy value – 494.7 kcal

5. Cholesterol – 258.7 mg

6. Glycaemic index – 85 (high)

Preparation method:

1. Cut aubergines in half lengthwise, put them into the frying pan, cover with the lid and cook on low heat for 15-20 min. When cooked, cool aubergines slightly, scoop the pulp out and reserve the peel. We will stuff the peel with a filling later.

2. Finely dice all the vegetables. Chop the garlic.

3. In a senior sauté pan first stir-fry all the vegetables al dente. The add minced turkey, mix well and add the pulp of
   the aubergines and cumin seeds.

4. Stuff the peel of the aubergines with this filling, restoring their initial form. Arrange stuffed aubergines in the senior sauté pan or the frying pan. Sprinkle with grated Gouda cheese, pour 1 cm of water on the bottom and add the remaining minced turkey. Cover with the lid and cook using the water seal for 15 min.

5. Transfer cooked aubergines to a serving plate and pour cooking liquid over them. This recipe also tastes delicious with Tzatziki and Mazzoni sauces.