Stuffed Eggplant with Tomato and Tzatziki

Gabriela Morales
This dish is a classic of Turkish cuisine; besides being fun and tasty, it is complemented with cinnamon and cumin, incredibly delicious. The tzatziki sauce is a traditional garlic sauce with mint, paprika, cucumber, and lemon that pairs wonderfully!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 eggplants, medium, cut in half, deseeded
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon cinnamon powder
  • 1 tablespoon ground cumin
  • 1 tablespoon tomato purée
  • 4 tomatoes, cut into medium cubes
  • 1 tablespoon agave syrup
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cups lime juice
  • 1 bunch parsley, finely chopped
  • 1/2 bunches parsley, finely chopped
  • 1/2 cups yogurt, soy
  • 1 clove garlic
  • 3 tablespoons peppermint, finely chopped
  • 1 pinch paprika
Preparation
10 mins
20 mins
Low
  • Preheat the oven to 200° C
  • Heat a small pot over medium heat with the oil, sauté the onion with the garlic, add the ground cinnamon, cumin, tomato puree, tomato, and agave honey, cook for 10 minutes, season to your taste.
  • On a cutting board, hollow out the eggplants and fill them with the sautéed tomato mixture, bake on a tray for 20 minutes. Remove from the oven and set aside.
  • To make the tzatziki, in a bowl mix the lemon juice with the parsley, cucumber, yogurt, garlic, mint, and paprika. Mix until you have a homogeneous mixture.
  • Serve the eggplants with the Turkish sauce and accompany with some pita bread or unleavened bread.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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