Gabriela Morales

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Gabriela Morales

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 eggplants, medium, cut in half, frayed; 3 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon cinnamon powder; 1 tablespoon ground cumin; 1 tablespoon tomato puree; 4 tomatoes, cut into medium cubes; 1 tablespoon agave honey; 1 pinch salt; 1 pinch black pepper; 1/4 cups lemon juice; 1 bunch parsley, finely chopped; 1/2 bunches parsley, finely chopped; 1/2 cups yogurt, of soy; 1 clove garlic; 3 tablespoons peppermint, finely chopped; 1 pinch paprika

10 mins

20 mins

Low

3.666667

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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 portions

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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.