This is the light and SouthBeach-friendly version of an original and delicious Turkish dish. Instead of being first fried, the eggplants are only baked in the oven.
Wash the eggplants and and peel them with a potato-peeler taking out only one every two bands. At the end, you must have alternating bands over your eggplants. Put them in a sufficiently large recipient and slit up each eggplant from one end to the other using a sharp knife. Put a small amount of olive oil along the created slit. Cover the vegetables with enough aluminum paper and let them slowly bake (30-40 minutes) in an oven set to a middle temperature (4 on a scale of 10).
While the vegetables are cooking, you prepare the stuffing.
Put the rest of the olive oil in a frying pan and add the very small chopped onion. Add half a teaspoon of salt and cook stirring from time to time until it becomes translucent. Add the meat and the garlic and the spices. Cook for 5 minutes, stirring from time to time. Add chopped tomatoes. Continue to stir the mixture until that the meat is not red anymore.
Get the eggplants out of the oven. Let them cool down until it is easy to touch them with your finger.
Using the knife, kindly open the slit in the middle and fill it with the stuffing, sharing the stuffing between all eggplants.
Put the dish back in the oven for 20-30 minutes for a cooking at a middle setting (4 over 10).
You can serve this dish accompanied by a pilaf rice (whole rice if you follow the SouthBeach diet -only in the second phase).
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|Serving Size: 1 Serving (981g)|
|Recipe Makes: 4|
|Calories from Fat: 241 (45%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 82.5mg||25 %|
|Sodium 92.5mg||3 %|
|Potassium 2346.3mg||62 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 28.7g||115 %|
|Sugars, other 21.8g|
|Protein 32.2g||46 %|
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Calories per serving: 539
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