Ever since I tried these Turkish Style Eggplants, it has become my favorite recipe | Only 140 calories!

Turkish – style aubergines are a rich, nutritious and tasty dish that will solve your dinner problem in no time, making everyone happy. Basically, it is a flan with aubergines, cherry tomatoes and peppers which make these vegetables much more interesting, as they enhance their flavour.

Without too many dramas, you will finally make even the children happy who will consume these foods with a certain enthusiasm. Surely you will not have eaten such delicious and tasty baked aubergines yet, so you will hardly want to miss them. Furthermore, this amazing dish goes very well with a vegetarian diet but not only, because it also respects the needs of those who follow a low-calorie diet.

Then, the procedure does not present difficulties, all you need is a pinch of desire to slice the vegetables and put them in the oven.

The Turkish style eggplant recipe has become my favorite!

Preparation time: 20 minutes
Aubergine resting time: 10-15 minutes
Cooking time: 40-45 minutes
Total time: about 1 hour and 10 minutes
Servings: 6
Calories: 140 per slice

Ingredients

• 2 eggplants
• 200 g of cherry tomatoes cut in half
• 1 bell pepper cut into pieces
• 3 sliced ​​onions
• 2 minced garlic cloves
• 70 g of grated cheese (such as Galbanino light)
• 4 tablespoons of olive oil
• Just enough chopped parsley
• Just enough paprika
• Just enough salt and pepper

Preparation

1. First of all, trim the aubergines, cut them into round slices, place them on a chopping board, add salt and let them rest for 10-15 minutes .
2. After this period of time, dab the aubergines with a sheet of absorbent paper, place them in a dripping pan lined with special paper, season them with a little pepper and put them in the oven (very hot oven) for 20 minutes at a temperature of 200°C .
3. In the meantime, pour a drizzle of oil into a non-stick pan, add the sliced ​​onions, stir, cook, add the pepper cut into pieces, stir and cook until soft .
4. Now add the cherry tomatoes cut in half, stir well, cook for another 5 minutes , season with salt, pepper and paprika, then turn off the stove.
5. Transfer the chopped parsley, the minced garlic cloves, two tablespoons of extra virgin olive oil, salt and pepper into a small bowl, mix and set aside.
6. Once this is done, oil a rectangular glass baking dish, spread a layer of aubergines on it, stuff the aubergines with a little flavored parsley, two spoonfuls of sautéed vegetables in a pan, cover with more aubergines and continue like this until all the ingredients are used up.
7. Finally, sprinkle the surface with grated cheese and cook in a preheated oven for 20-25 minutes at a temperature of 180°C , at the end serve.