This dish is also delicious with some chopped green chili, or replace half of the cheese with Feta cheese.
Slice the eggplants in half vertically, leaving the blossom ends intact.
Boil the eggplants in a pot of 1.5 liters water and 1 tablespoon salt (not listed) for 10 minutes.
While the eggplants are boiling, finely chop the onion. Blanch and peel the tomato and dice into 1.5 cm cubes.
Once the eggplants are cooked, scrape the white flesh out of the skins with a spoon, taking care not to break the skins.
Mince the flesh of the eggplants.
Sauté the onion in butter until translucent, then add the minced eggplants and tomato and continue to cook.
Once the vegetables are evenly combined, add the ★ seasoning ingredients.
Transfer to a bowl and let cool.
Add the beaten egg and cheese to the bowl and stir.
Stuff the eggplant skins with the mixture from Step 9.
Bake for 30-40 minutes in an oven preheated to 200℃.
Transfer to serving dishes, garnish, then serve.
Story Behind this Recipe
The other day while I was visiting my parents' house, I found my cookbook on Turkish cuisine that I received several years ago from my brother-in-law, who lives in England. While looking at other recipes and making adjustments based on what I had on hand, I came up with this easy, moderately seasoned dish that suits my taste.
The eggplants don't have to be cooked all the way through (just until tender). Adjust the oven temperature as necessary. Depending on the region, this dish is referred to as either "pabucaki" or "papucaki".