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Turkish Pabucaki Recipe

Turkish Pabucaki Recipe
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Serving : 3
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Prepare the ingredients before making Turkish Pabucaki in your home. Then, follow these steps below to serve Turkish Pabucaki for your family or friends.

Ingredients: Turkish Pabucaki

  • 3 Eggplants (slim Japanese type)
  • 1/2 Onion
  • 1 Tomato
  • 1 Egg (beaten)
  • 50 grams Melting type cheese
  • 10 grams Butter (or olive oil)
  • 1/2 tsp ★ Salt
  • 1/4 tsp ★ Cumin
  • 1 Parsley (for topping)

How to Make Turkish Pabucaki

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Turkish Pabucaki in your home by yourself.

    Step 1
  • Slice the eggplants in half vertically, leaving the blossom ends intact.
  • Step 2
  • Boil the eggplants in a pot of 1.5 liters water and 1 tablespoon salt (not listed) for 10 minutes.
  • Step 3
  • While the eggplants are boiling, finely chop the onion. Blanch and peel the tomato and dice into 1.5 cm cubes.
  • Step 4
  • Once the eggplants are cooked, scrape the white flesh out of the skins with a spoon, taking care not to break the skins.
  • Step 5
  • Mince the flesh of the eggplants.
  • Step 6
  • Sauté the onion in butter until translucent, then add the minced eggplants and tomato and continue to cook.
  • Step 7
  • Once the vegetables are evenly combined, add the ★ seasoning ingredients.
  • Step 8
  • Transfer to a bowl and let cool.
  • Step 9
  • Add the beaten egg and cheese to the bowl and stir.
  • Step 10
  • Stuff the eggplant skins with the mixture from Step 9.
  • Step 11
  • Bake for 30-40 minutes in an oven preheated to 200℃.
  • Step 12
  • Transfer to serving dishes, garnish, then serve.
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