Peppers and Tomato Stuffed Eggplants / Cigirtma

Stuffed Eggplants

A recipe from the Aegian Region of Turkey. Totally vegetarian. Kids tend not to like eggplants too much. However this is so light and tasty; even they might give it a try.

This dish is totally vegetarian. Prepared with easily found material. Easy to prepare and really no chance to go wrong.

Try to pick eggplants that are long and thin. Having thin ones will increase your chances that they will have less seeds in them. If you end up with buying fat eggplants, no need to worry just discard the middle part with the seeds.

First peel the eggplants in stripes to look like they are wearing old fashioned pyjamas. Soak them up in salty water for about half an hour to get rid of their sour taste and also to get rid of the black water. Then take them out of the water when the time is up. Wash again and squeeze out the excess water, but you don’t have to dry them.Then cut them vertically but not completely, keep the bottom part as it is.

Egglant Prep

Then cut vertically the slim long peppers, take out the seeds. Some or all the peppers may be spicy. Most of the hot will be lost when cooked. Then either grate or chop to cubes the tomatoes.

Tomato and PeppersStuff each eggplant with abundance of tomatoes and peppers and place them in a covered deep saute pan. Sprinkle with salt and whole or minced garlic cloves. The tomato and the eggplant will be leaving a lot of water so you do not need to add additional water. Cook with slow-medium heat. Test whether the dish is ready with a fork on the bottom part of the eggplants.

Some fry the eggplants before stuffing and some saute the tomatoes and peppers as well. I think omitting frying and sauteing isĀ  much easier and healthier.

You can serve this dish as a main dish or a side dish. You can serve it warm or cold. However I must warn you that you might eat a lot of bread, dipping in the sauce is so tempting. Enjoy.

Pepper and Tomato Stuffed Eggplants/Cigirtma"
Print Recipe
This is an eggplant recipe from the Aegian region.
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Pepper and Tomato Stuffed Eggplants/Cigirtma"
Print Recipe
This is an eggplant recipe from the Aegian region.
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Ingredients
Servings: persons
Instructions
  1. Wash and peel the eggplants in vertical strips. Add a tsp of salt. Keep them in this water for about 30 minutes so the bitter taste and water comes out.
  2. When the time is up, wash the eggplants and slice them vertically, but not the whole way through.
  3. Some choose to fry slightly the eggplants, but you can skip this to make the dish easier and lighter.
  4. Then cut the slim long peppers vertically into half and clean the seeds.
  5. Grate or cut to cubes the tomatoes.
  6. Then stuff some tomatoes and some green peppers into each eggplant.
  7. Add the olive oil into a wide, skillet and place each eggplant inside.
  8. Sprinkle with salt and minced garlic cloves.
  9. Cook until the eggplants are soft in the part that wasn't cut. You can check either buy eating a piece of sticking in a fork.
  10. You can serve warm or cold. You can serve as a side or a main dish.
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Posted in Appetizers, Main Dishes, Quick / Easy, Vegetarian Tagged with: , , , , , , , , , , , ,

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