Karnıyarık (Stuffed Eggplant)

🛒 Ingredients

• Eggplant 250 g · 63 kcal
• Ground beef, lean 75 g · 187 kcal
• Onion 35 g · 14 kcal
• Garlic 4 g · 6 kcal
• Tomato 50 g · 9 kcal
• Green bell pepper 25 g · 5 kcal
• Tomato paste 8 g · 6 kcal
• Fresh parsley 8 g · 3 kcal
• Olive oil 30 g · 265 kcal
• Water 50 g · 0 kcal
• Cumin 1 g · 0 kcal
• Black pepper 1 g · 0 kcal
• Red pepper flakes 1 g · 0 kcal

👨‍🍳 Instructions

1. Wash eggplants, trim ends, and peel them partially in stripes. Slice each eggplant lengthwise and scoop out some flesh to create a boat shape.
2. Sprinkle the eggplant boats generously with salt and let them sit for 20-30 minutes to draw out bitterness; then rinse and pat dry thoroughly.
3. Heat olive oil in a large pan and fry the eggplant halves until golden brown and tender, about 3-5 minutes per side. Remove and place on paper towels to drain excess oil.
4. In the same pan, sauté chopped onion and garlic until softened. Add ground beef and cook until browned, breaking it up with a spoon.
5. Stir in chopped tomatoes, green bell pepper, tomato paste, cumin, black pepper, and red pepper flakes. Cook for 5-7 minutes until vegetables soften.
6. Remove from heat, stir in fresh parsley, and season with salt to taste. Preheat oven to 180°C (350°F).
7. Arrange the fried eggplant halves in a baking dish. Fill each eggplant generously with the meat mixture.
8. Pour about 1/2 cup (120ml) of hot water into the baking dish, enough to cover the bottom. Top each stuffed eggplant with a slice of tomato and a strip of green pepper.
9. Bake for 30-35 minutes, or until the eggplant is very tender and the filling is bubbly. Serve hot with rice or crusty bread.