Turkish aubergine with smashed parsnip-potato

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Fák virágok 024This aubergine recipe is ideal for vegetarian lovers. It is very simple to make and on the top of that the cinnamon flavor makes it extremely tasty. If you prepare eggplant in summer time it tastes much better then in winter time. But of course you can fill eggplant with minced meat as well. I ate this eggplant version in Athen, in Greece. Here is the original recipe for you:

Ingredients: 2 aubergines for 4 persons, cut into half, 2 cloves of garlic, 1 onion, 3-4 tomatoes or 200 g coctail tomatoes, 150 gr feta cheese, 1 tbsp provencal spice mix, 1 tbsp cinnamon, bread crumble, japanese panko

For the purée: 4 medium sized parnsnip, 4 medium sized potatoes, salt, pepper, nutmeg, 100 ml cream, 2 tbsp butter

Cut in two the aubergines, scoop the eggplant flesh out the eggplant and scatter the aubergines with salt. Put aside.

In a frying pan in two or three tablespoons of oil sauté the chopped onion and the garlic cloves. Add the tomatoes (without the peels and cut into four) and scooped eggplants flesh to it as well. Season with the provencal spices, such as thyme, rosemary etc. and bestrew with lots of cinnamon.

Place the eggplants onto a parchment paper of a baking tray, bestrew them with the panko and fill them with the vegetable mixture. Top with crumbled feta cheese. Place into oven and bake on 220 degrees (385 F) for 20-25 minutes until feta cheese gets golden brown.

Meanwhile cook the peeled and finelly cut parnsnip and potatoes in half liter of water until they are tender. Strain it and make purée, add butter and cream, smash and flavor with salt and nutmeg. Place stuffed eggplant onto plates and serve alongside with the parsnip purée.



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