Eggplants Istanbul Style
Description
Suitable both for holidays and everyday meals. Cut the eggplants lengthwise in half. Score the flesh and, without removing it, place the vegetables in cold, lightly salted water. We do this so the eggplants lose their bitterness. Then scoop out the eggplant flesh and finely chop it. Now roast the bell peppers for about 15 minutes. When they are ready, peel off the skin, remove the seeds, and dice. Boil the carrots and celery in water until partially cooked, then dice into small cubes. Finely chop the onion and sauté it in sunflower oil until translucent. Add to it the pre-cut vegetables—carrots, peppers, and celery. After about five minutes, also add diced tomatoes, chopped parsley, crushed garlic, thyme, black ground pepper, salt, and the eggplant flesh. Sauté everything for another 5 minutes, stirring constantly. Take the hollowed eggplants, fill them with the vegetable filling, and place them on an oiled baking sheet. Cover each half with a slice of tomato and bake in the oven for 15–20 minutes. Let the finished dish cool and serve chilled. Serve with herbs and sauce.