🇹🇷 Stuffed Eggplants (Karnıyarık): A Flavorful Turkish Classic 🍆🌶️

Name: Stuffed Eggplants (Karnıyarık)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Turkish
Ingredients: 4 medium eggplants; 3 tablespoons (45 ml) olive oil; 1 large onion, finely chopped; 1 green bell pepper, seeded and finely chopped; 2 cloves garlic, minced; 1 pound (450 g) ground beef; 1 teaspoon (5 g) ground cumin; 1 teaspoon (5 g) ground paprika; 1/2 teaspoon (2.5 g) ground black pepper; 1/4 teaspoon (1.25 g) ground cinnamon; 1/4 teaspoon (1.25 g) red pepper flakes (optional); 1 1/2 cups (375 ml) tomato sauce; 1/2 cup (125 ml) water; 1/2 cup (75 g) chopped fresh parsley; Salt, to taste; Freshly ground black pepper, to taste; Lemon wedges, for serving

Savor the flavors of Turkey with this delicious Stuffed Eggplants (Karnıyarık) recipe! Tender eggplants are filled with a spiced ground beef and tomato mixture, then baked to perfection. Enjoy this delightful and satisfying meal with a side of rice or crusty bread.

Ingredients

Directions

Preheat the oven to 400°F (200°C).
Slice the eggplants in half lengthwise, leaving the stem intact. Using a spoon or knife, carefully scoop out the flesh, leaving a 1/4-inch (0.5 cm) thick shell. Roughly chop the scooped-out eggplant flesh and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and garlic, cooking until softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Stir in the chopped eggplant flesh, cumin, paprika, black pepper, cinnamon, and red pepper flakes if using. Cook for another 5 minutes.
Stir in 1 cup (250 ml) of the tomato sauce, 1/4 cup (60 ml) of water, and half of the chopped parsley. Season with salt and freshly ground black pepper to taste. Cook for another 5 minutes, then remove from heat.
Place the hollowed-out eggplant halves in a baking dish. Fill each half with the beef mixture, pressing it down lightly to ensure it is compact.
In a small bowl, combine the remaining 1/2 cup (125 ml) of tomato sauce and 1/4 cup (60 ml) of water. Pour this mixture around the stuffed eggplants in the baking dish.
Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the top of the stuffed eggplants.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
Remove the foil and bake for an additional 5-10 minutes, or until the tops of the eggplants are slightly browned.
Garnish the Stuffed Eggplants (Karnıyarık) with the remaining chopped parsley and serve with lemon wedges on the side. Enjoy with a side of rice or crusty bread.

Delight your taste buds with this scrumptious Stuffed Eggplants (Karnıyarık) recipe - a Turkish classic! 🇹🇷🍆🍽️

542

Calories

34g

Fat

34g

Carbs

29g

Protein

Total Carbohydrate:	34g
Dietary Fiber:	10g
Sugars:	17g
Protein:	29g
Total Fat:	34g
Saturated Fat:	10g
Trans Fat:	1g
Cholesterol:	78mg
Sodium:	694mg
Potassium:	1416mg
Vitamin A:	1405IU
Vitamin C:	38mg
Calcium:	84mg
Iron:	4mg

Values in % are Percent Daily Value (%DV)

🇹🇷 Stuffed Eggplants (Karnıyarık): A Flavorful Turkish Classic 🍆🌶️

Ingredients

Directions

Nutrition Facts

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