Gabriela Morales

Recipes: 31

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Recipes: 31

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Recipe

Eggplant Stuffed with Tomato with Tzatziki

Name: Eggplant Stuffed with Tomato with Tzatziki
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 pieces of eggplant medium, cut in half, frayed; 3 spoonfuls of olive oil; 1 piece of onion finely chopped; 3 cloves of garlic finely chopped; 1 tablespoon of ground cinnamon; 1 tablespoon of ground cumin; 1 tablespoon of tomato puree; 4 pieces of tomato cut into medium cubes; 1 tablespoon of agave honey; 1 pinch of Salt; 1 pinch of black pepper; 1/4 of Cup of lemon juice; 1 bunch of parsley finely chopped; 1/2 bunch of parsley finely chopped; 1/2 Cup of yogurt of soy; 1 clove of garlic; 3 spoonfuls of mint finely chopped; 1 pinch of paprika

10 min

20 min

Easy

3.67

3 comments

Gabriela Morales

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This dish is a classic Turkish food, as well as fun and tasty is complemented with cinnamon and cumin, incredibly delicious. The tzatziki sauce is a traditional garlic sauce with mint paprika, cucumber and lemon is amazing!

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Ingredients

4 servings

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2 pieces of eggplant medium, cut in half, frayed
3 spoonfuls of olive oil
1 piece of onion finely chopped
3 cloves of garlic finely chopped
1 tablespoon of ground cinnamon
1 tablespoon of ground cumin
1 tablespoon of tomato puree
4 pieces of tomato cut into medium cubes
1 tablespoon of agave honey
1 pinch of Salt
1 pinch of black pepper
1/4 of Cup of lemon juice
1 bunch of parsley finely chopped
1/2 bunch of parsley finely chopped
1/2 Cup of yogurt of soy
1 clove of garlic
3 spoonfuls of mint finely chopped
1 pinch of paprika

Preparation

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, the cumin, the tomato puree, the tomato and the agave honey, cook for 10 minutes, season to your liking.

In a table, aubergines are filled and stuffed with the tomato sautéed, baked in a tray for 20 minutes. Remove from the oven and reserve.

To form the tzatziki in a bowl mix the lemon juice, with the parsley, the cucumber, the yogurt, the garlic, the mint and the paprika. Mix until a homogeneous mixture is formed.

Serve the aubergines with the Turkish sauce and serve with a bit of pita bread or unleavened bread.