Description
Turkish Stuffed Eggplant Recipe Karniyarik is a flavorful dish that embodies the essence of Turkish cuisine. This delightful recipe features roasted eggplants filled with a savory mixture of ground beef, aromatic spices, and fresh herbs, creating a comforting meal perfect for family gatherings or special occasions. The tender eggplant combined with the rich stuffing offers an unforgettable dining experience that is sure to impress.
Ingredients
Scale
- 5 medium eggplants
- 5 tablespoons olive oil (divided)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 200g ground beef
- ¼ cup green pepper (finely chopped)
- ½ cup tomatoes (finely chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup parsley (chopped)
- 1½ cups hot water
- 2 tablespoons tomato paste
Instructions
- Preheat your oven to 180°C (350°F).
- Wash and halve the eggplants lengthwise, keeping the stems intact. Scoop out some flesh to create pockets for stuffing.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until translucent. Add the ground beef and cook until browned.
- Stir in the green pepper, tomatoes, salt, black pepper, and parsley. Cook for an additional 5–7 minutes.
- Fill each eggplant half with the meat mixture.
- Place stuffed eggplants in a baking dish, pour hot water around them, drizzle with remaining olive oil, and spread tomato paste on top.
- Cover with foil and bake for about 30 minutes; remove foil and bake for another 20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 stuffed eggplant half (175g)
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg