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Turkish-Style Stuffed Eggplants (Vinete Umplute în Stil Turcesc)

A rich and smoky dish with roasted eggplants, savory meatballs, and a creamy cheesy béchamel – inspired by traditional Turkish flavors.

Ingredients
    For the eggplants:
  • 2 eggplants (washed, labels removed)
  • Optional: small bowl to collect eggplant juices after roasting
    • For the meatballs:
  • 400 g minced beef (or pork/chicken, as preferred)
  • 1 slice of bread soaked in milk
  • 1 medium onion (grated)
  • Fresh parsley (chopped)
  • 1 egg
  • Salt and black pepper (to taste)
  • Optional: 1 clove garlic (grated)
  • Olive oil (for drizzling)
    • For the béchamel-cheese sauce:
  • 1 tbsp butter
  • 1½ tbsp flour
  • 1½ glasses cold milk (approx. 300 ml, based on 200 ml glass)
  • A handful of grated cheddar cheese (or your preferred cheese)
  • Salt and black pepper (to taste)
Instructions
  1. 1
    Roast the eggplants:
    • Bake the whole eggplants directly over the stove flame (for a smoky flavor) or in the oven.
    • Once soft, place in a bowl, cut them in half, and let them cool.
    • Tilt the bowl to collect the juice left by the eggplants and set it aside (optional, for extra flavor).
  2. 2
    Prepare the meatballs:
    • In a bowl, mix together the minced meat, grated onion, soaked bread (squeezed), chopped parsley, egg, salt, and pepper.
    • Optional: add grated garlic for extra flavor.
    • Shape into small meatballs and place them on a baking tray lined with parchment paper.
    • Drizzle lightly with olive oil and bake at 200°C (392°F) for about 30 minutes until golden and cooked through.
    • Let the meatballs cool.
  3. 3
    Peel and chop the eggplants:
    • Peel the cooled roasted eggplants.
    • Chop them finely using a glass knife, wooden knife, or regular knife.
  4. 4
    Make the béchamel sauce:
    • In a saucepan, melt the butter.
    • Stir in the flour and cook for a few seconds.
    • Gradually pour in the cold milk while whisking continuously to prevent lumps.
    • Add a pinch of salt and cook until the sauce thickens.
    • Stir in the cheddar cheese until melted.
    • Add the chopped roasted eggplants and a bit of black pepper.
    • Finally, fold in the baked meatballs and mix gently.
    Step by step Youtube Video
Read it online: https://yummy.expert/recipe/turkish-style-stuffed-eggplants-vinete-umplute-in-stil-turcesc/