DIY simple Turkish Stuffed eggplant

Ingredients (nutrition)

• 2 large egg plants
• 1 lb cooked ham
• 3 hard boiled eggs
• 1/4 teaspoon ground red cayenne pepper
• salt and ground white pepper to taste
• 7 oz tomato puree
• 1 teaspoon crumbled dried marjoram
• 1/4 cup grated Parmesan cheese

Preparation (instructions)

1. Position eggplants in a pan with 1/4 inch of water.
2. Bake in a preheated hot oven of 400 degree F for 30 minutes until soft.
3. Discard the end stems and slice into halves.
4. Scoop out the fleshes, leaving a 1/2 inch shell. Reserve the egg plant shells.
5. Add the pulp, cooked ham and eggs together in a food processor and finely chopped the mixture.
6. Add in half the amount of cayenne pepper, salt and white pepper.
7. Spoon the mixture into the eggplant shells and place them on an oven proof dish.
8. Heat tomato puree, season with marjoram and remaining cayenne pepper in a saucepan.
9. Cook the tomato puree for about 4 minutes.
10. Top puree over the stuffed eggplants.
11. Sprinkle with cheese.
12. Bake in preheated oven of 350 degree F for about 15 minutes.
13. Serve hot.

Servings: 5

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