
Turkish cuisine is renowned worldwide for its rich vegetable and meat dishes. One of the most beloved recipes in this culinary tradition is stuffed eggplant. This dish is prepared by slicing eggplants in half, filling them with a savoury minced meat mixture, and baking them in the oven. Its flavour and heartiness make it a staple on both everyday tables and special occasions.
Stuffed eggplant is particularly popular during Ramadan, often appearing on iftar tables. As a Ramadan recipe, it is both satisfying and convenient. When planning a menu for the 26th day of Ramadan, stuffed eggplant stands out as a nutritious dish that also offers traditional flavours, bringing elegance to the table. In Turkish cuisine, dishes made with eggplant are among the most cherished, with recipes passed down from mothers to daughters, keeping the tradition alive.
The distinctive taste of eggplant combined with the rich aroma of minced meat makes stuffed eggplant truly special. Using fresh eggplants, especially during summer, enhances the dish’s flavour. When baked in the oven, stuffed eggplant served with rice pilaf and yogurt creates a feast for the senses.
4 medium-sized eggplants
250 grams minced beef
1 large onion
2 cloves garlic
2 tomatoes
1 teaspoon tomato paste
½ teaspoon black pepper
½ teaspoon red chili flakes
Salt to taste
3 tablespoons olive oil (for frying the eggplants)
Parsley (optional, for garnish)
Peel the eggplants in stripes and slice them lengthwise. Hollow them slightly to prepare for the filling.
Lightly fry the eggplants in olive oil and drain excess oil with paper towels.
In a separate pan, sauté the onions and garlic, then add the minced meat and cook until browned.
Grate the tomatoes and add them to the meat mixture. Stir in tomato paste, salt, black pepper, and chili flakes, and simmer on low heat for 5–10 minutes.
Spoon the prepared meat filling into the hollowed eggplants.
Bake in a preheated oven at 180°C (356°F) for 20–25 minutes.
Garnish the baked stuffed eggplants with finely chopped parsley before serving.
This stuffed eggplant recipe is an ideal main course for the 26th day iftar menu. When served alongside rice pilaf and yogurt, it creates a hearty and nutritious iftar meal.
Dates are an essential sweet treat on iftar tables. Thanks to their natural sweetness and nutritional content, dates are perfect for preparing sugar-free desserts. As part of a Ramadan recipe, light desserts made with dates are an excellent option after a main course like stuffed eggplant, offering a digestible and healthy choice.
10 dried dates
1 cup oats
2 tablespoons hazelnut butter
1 teaspoon cinnamon
Pit the dates and blend them into a smooth paste.
Mix in the oats, hazelnut butter, and cinnamon.
Form the mixture into walnut-sized balls and refrigerate for 1 hour.
These energy balls are a practical and healthy dessert option for the 26th day iftar menu. Being sugar-free, they can be enjoyed comfortably throughout Ramadan.
Dates can also be combined with milk or almond milk to create light, creamy desserts. Sprinkle with a little cinnamon before serving. These types of desserts are particularly suitable after iftar, satisfying your sweet tooth while remaining easy on the digestive system.
Stuffed eggplant paired with date-based desserts adds both traditional and healthy touches to the Ramadan table. The rich taste of eggplant in the main course and the natural sweetness of dates in dessert perfectly complement each other, completing a satisfying iftar experience.
Stuffed eggplant can be the star of any iftar during Ramadan. Its convenience and heartiness make it a perfect choice for those searching for a Ramadan recipe. Preparing stuffed eggplant for the 26th day iftar menu provides both traditional flavours and a nutritious option. Paired with rice pilaf and sugar-free date desserts, your iftar becomes both filling and wholesome.
As a classic of Turkish cuisine, stuffed eggplant remains a cherished dish across generations. Whether served at family meals or festive iftar gatherings, stuffed eggplant and date-based desserts make Ramadan both delicious and meaningful.
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