Turkish-Style Stuffed Eggplant: A Flavorful and Hearty Dish

Ingredients

• 500 g (½ kg) minced meat
• 1 onion, finely chopped
• 4 eggplants
• Coriander, to taste
• Mustard powder, to taste
• 1 teaspoon paprika
• Pepper, to taste
• Salt, to taste
• 1 tablespoon mayonnaise
• Vegetable oil (for cooking)

Preparation

1. Preparing the Eggplants

Start by washing the 4 eggplants thoroughly and drying them with a kitchen towel. Remove the ends of the eggplants, and make several superficial cuts or slits along the skin. These cuts will allow the flavors of the stuffing to penetrate the eggplant during cooking, ensuring that every bite is infused with deliciousness.

2. Preparing the Minced Meat Mixture

In a large mixing bowl, combine 500 g of minced meat with 1 finely chopped onion. The onion adds sweetness and moisture to the filling, balancing the richness of the meat.

Add 1 tablespoon of mayonnaise to the mixture. The mayonnaise helps to bind the ingredients together and keeps the meat tender during cooking.

Season the meat mixture with coriander, mustard powder, 1 teaspoon of paprika, salt, and pepper to taste. These spices add depth and warmth to the dish, giving the stuffing a rich, aromatic flavor. Mix everything together thoroughly until all the ingredients are well combined.

3. Stuffing the Eggplants

Take the prepared eggplants and garnish them with the meat mixture. Press the mixture firmly into the cuts and slits you made in the eggplants, ensuring that the stuffing is evenly distributed.

Once stuffed, drizzle the eggplants with a little vegetable oil and sprinkle them with a pinch of salt. The oil will help the eggplants brown nicely, while the salt enhances their natural flavor.

4. Browning the Eggplants

Heat a large pan over medium heat and add a little vegetable oil. Once the oil is hot, place the stuffed eggplants in the pan. Brown the eggplants for about 1 minute on each side. This step helps to seal in the flavors and gives the eggplants a beautiful golden color.

5. Baking the Eggplants

After browning, transfer the eggplants to a baking dish. Arrange them upright or on their sides, depending on what fits best in your dish.

Place the baking dish in an oven preheated to 180°C (350°F) and bake for about 30 minutes. The eggplants should be tender, and the meat stuffing should be fully cooked and flavorful. The baking process allows the eggplants to absorb the flavors of the stuffing while softening to a melt-in-your-mouth texture.

6. Serving the Stuffed Eggplants

Once cooked, remove the eggplants from the oven and let them cool slightly before serving. These Stuffed Eggplants with Minced Meat can be served as a main dish, accompanied by rice,  bread, or a fresh salad. The combination of tender eggplant, savory meat, and aromatic spices makes this dish a hearty and satisfying meal.

Nutritional Information

• Servings: Approximately 4 portions
• Calories per serving: 300 kcal
• Total Fat: 20 g
• Saturated Fat: 6 g
• Cholesterol: 70 mg
• Sodium: 400 mg
• Total Carbohydrates: 10 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 20 g

Conclusion

This Turkish-inspired Stuffed Eggplant dish is a fantastic way to enjoy the rich flavors of minced meat combined with the tender, slightly sweet flesh of eggplant. The simple preparation and the use of aromatic spices make this dish both accessible and impressive. Serve it to friends and family, and watch as they savor each delicious bite. This recipe is a wonderful example of how eggplant can be transformed into a dish that’s truly tastier than meat!

Grandma’s Spinach Casserole: A Timeless Family Favorite

Ingredients

• 500 g (17.6 oz) spinach, washed and finely chopped
• 2-3 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 eggs
• 120 ml (4 fl oz) fresh cow’s milk
• 140 g (5 oz) flour
• Salt, to taste
• Black pepper, to taste
• 200 g (7 oz) cow’s cheese, crumbled
• 100 g (3.5 oz) grated cheese
• Fresh parsley, to taste, chopped

Method of Preparation

1. Preparing the Spinach

Start by washing the spinach thoroughly to remove any dirt or grit. After washing, chop the spinach finely. This step is important as it ensures that the spinach will integrate well into the batter, providing even distribution of flavor and texture throughout the casserole.

2. Sautéing the Aromatics

In a large skillet, heat 2-3 tablespoons of vegetable oil over medium heat. Add the diced onion and minced garlic to the pan. Sauté the aromatics until the onion becomes translucent and the garlic is fragrant, which should take about 3-4 minutes. The onions should be soft but not browned.

3. Adding the Spinach

Once the onion and garlic are ready, toss in the chopped spinach. Cook the spinach until it is wilted, stirring occasionally. This process should take about 5 minutes. The spinach will reduce significantly in volume as it cooks, releasing its moisture. Once wilted, remove the pan from the heat and set it aside to cool slightly.

4. Preparing the Batter

In a large mixing bowl, beat the 3 eggs with 120 ml of fresh cow’s milk until well combined. Gradually add the 140 g of flour to the egg mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly thick, providing the perfect base for the spinach and cheese.

5. Combining the Ingredients

Fold the cooked spinach mixture into the batter, ensuring that the spinach is evenly distributed throughout. Season the mixture with salt and black pepper to taste. Next, crumble 200 g of cow’s cheese into the mixture, gently folding it in so that the cheese is evenly dispersed. The cheese adds a rich, tangy flavor that complements the earthiness of the spinach.

When it comes to cookie recipes, you can never go wrong with a shortbread. It’s a cookie that’s subtly sweet and buttery as can be– what’s not to like! I’ve made many variations over the years, but hadn’t ever tried incorporating coconut until now. Let me tell you, I’ve been missing out! The rich and nutty coconut flavor pairs beautifully with this classic cookie. Let’s get into how they’re made.

RICE PAPER DUMPLINGS RECIPE

April 3, 2024 by ADX

Casserole Recipe: A Family Favorite That’s Simply Irresistible

Table of Contents

Ingredients

°1 small onion

°1 pound potatoes

°1 Medium-sized egg

°3 tbsp flour

°1 pinch pepper

°1 pinch salt

°1 oil (for frying)

Preparation

Grate onions and potatoes using a box grater or food processor.

In a bowl, beat the egg. Add grated onions, potatoes, flour, pepper and salt and mix well.

Heat oil in a large frying pan on medium heat.

Using 1/4 cup scale, pour the mixture into hot oil. Flatten the mixture to form a pie shape.

Fry the pie for 3 minutes on each side, or until golden brown.

Repeat with the remaining mixture, adding more oil if necessary.

Serve hot German potato pancakes with your favorite layer, such as sour cream or apple sauce.

Enjoy!

Delicious Burek Recipe

Ingredients:

For the Dough:

– 900g flour 
– 500ml water 
– 1.5 tsp salt 
– 200g unsalted butter 

For the Filling:

– 2-3 onions 
– 400-500g minced meat 
– 1 tomato 
– 1 bell pepper 
– Salt 
– Cumin (Zira) 
– Paprika 
– Black pepper 

Instructions:

1. Prepare the Dough:

– In a bowl, combine 900g of flour, 500ml of water, and 1.5 tsp of salt.
– Knead the dough until it’s smooth and elastic.
– Divide the dough into equal portions and roll them into balls.
– Melt 200g of unsalted butter.

2. Prepare the Filling:

– Chop 2-3 onions.
– In a pan, cook the minced meat until it’s browned.
– Add chopped onions and sauté until translucent.
– Dice 1 tomato and 1 bell pepper, then add them to the mixture.
– Season with salt, cumin (Zira), paprika, and black pepper to taste.
– Cook until the filling is well combined and slightly thickened. Remove from heat and let it cool.

3. Assemble the Burek:

– Roll out each dough ball into a thin sheet.
– Brush each sheet with melted butter.
– Place a portion of the filling on each sheet.
– Roll up the sheets with the filling into a log shape.
– Arrange the rolled bureks in a baking dish.

4. Bake:

– Preheat your oven to 240°C (465°F).
– Bake the bureks in the preheated oven for 35-40 minutes, or until they are golden brown and crispy.

5. Serve:

– Once baked, allow the bureks to cool slightly before serving.

Enjoy your tasty Burek!

Note: The provided cooking time and temperature are approximate. Be sure to monitor the bureks while baking to achieve the desired level of crispiness.

3-INGREDIENT SPONGE CAKE

3-INGREDIENT SPONGE CAKE

 INGREDIENTS:

– 4 eggs

– 1 cup (200g) granulated sugar

– 1 cup (120g) all-purpose flour

 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.

2. In a large mixing bowl, crack the eggs and add the sugar.

3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.

4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.

5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.

6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.

8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all 

No-Bake 3-Ingredient Milk Pudding Dessert!

Ingredients:

• 2 cups milk (500ml)
• 1/3 cup sugar (70g)
• 2 eggs
• Optional: 1 teaspoon vanilla extract
• Optional garnish: Chopped nuts or caramel sauce

Instructions:

Preparing the Pudding:

1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Whisking the Eggs:

1. In a separate bowl, crack and whisk the eggs until well beaten.

Tempering the Eggs:

1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

Combining Ingredients:

1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
   Cooking the Pudding:
2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Adding Vanilla (Optional):

1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

Chilling the Pudding:

1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

Garnishing (Optional):

1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
2. Serve and Enjoy!
3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!

Cheesy Baked Beef and Egg Casserole: A Hearty and Comforting Meal

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