Karnıyarık - Turkish Stuffed Eggplant
Servings: 6
Calories: 294kcal
Ingredients
- 6 medium eggplants
- ⅓ cup olive oil
- 1 medium onion finely diced
- 300 g ground beef
- 2 clove garlic minced
- 6 long green peppers sweet sivri pepper, finely chopped
- 2 medium tomatoes finely diced
- 8-10 sprigs parsley finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp chili flakes
For the Sauce:
- 1 ½ tbsp tomato paste
- 1 cup water
- Salt to taste
- Black pepper to taste
For Garnish:
- 6 cherry tomatoes
- 3 long green peppers halved
Instructions
- Peel the eggplants in a striped pattern, pierce them with a fork, and either roast or fry them until tender. Set aside and make a slit down the center of each eggplant.
- In a large skillet, sauté the onions in olive oil until softened. Add the ground beef and cook until browned. Season with salt and pepper. Stir in the garlic, green peppers, and diced tomatoes, and cook until the vegetables are soft. Add the chopped parsley and mix well.
- Stuff the cooked eggplants with the beef mixture, then press it gently.
- Garnish each eggplant with cherry tomatoes and pieces of green pepper.
- In a small bowl, mix tomato paste and water, season with salt and pepper, and pour the sauce over the stuffed eggplants.
- Bake the eggplants at 190°C (375°F) for 25 minutes.
- Serve hot with rice or bulgur and a side of yogurt.
Nutrition
Calories: 294kcal | Carbohydrates: 15.8g | Protein: 16.1g | Fat: 19.9g | Saturated Fat: 4.5g | Cholesterol: 45mg | Sodium: 67mg | Potassium: 780mg | Fiber: 7.1g | Sugar: 7.9g | Calcium: 52mg | Iron: 3mg