Karniyarik (Turkish ground beef stuffed eggplant)
Ingredients
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oven, cutting board, knife, baking dish, frying pan, spatula, saucepan
Nutrition per serving
Step 1/ 4
- 2 eggplants
- 1 tbsp olive oil
- oven
- cutting board
- knife
- baking dish
Preheat the oven to 200°C/390°F. Peel the eggplants lengthwise, alternating to create a striped pattern. Make a shallow cut along the length of each eggplant and rub the flesh with olive oil and salt. Transfer to a baking dish and bake for approx. 30 min., or until they are soft and lightly browned.
Step 2/ 4
- 200 g tomatoes
- 10 g parsley
- 1 onion
- 2 cloves garlic
- 300 g ground beef
- 1 tsp smoked paprika powder
- ½ tsp chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 4 tsp tomato paste
- 200 ml water
- olive oil
- frying pan
- spatula
- saucepan
Chop tomatoes and finely chop parsley. Peel and mince onion and garlic. Heat olive oil in a frying pan over medium heat, then add ground beef. Add onion and garlic and sauté for another 5 min. Add spices and half the tomato paste, tomatoes, and parsley. Stir to combine. In a separate saucepan, bring water to a boil with the rest of the tomato paste.
Step 3/ 4
Remove the eggplants from the oven and use a fork to make room for the filling where you had sliced it before baking. Fill with the minced meat mixture.
Step 4/ 4
- green pointed pepper (for garnish)
- red pointed pepper (for garnish)
Top each eggplant with thin strips of green and red pointed pepper. Pour the tomato sauce into the dish, and bake at 200°C/390°F. for approx. 15 min., or until the peppers are lightly browned. Enjoy!
Enjoy your meal!
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