KarnıyarıkBeef-Stuffed Eggplant
Eggplants split and filled with a tomato-rich ground-beef mixture, then baked with a little water until completely tender.
Prep
25m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Eggplant
- 4pcsEggplant
- 30mlVegetable Oil
- 250mlWater
Filling
- 160gOnion (finely chopped)
- 140gGreen Bell Pepper (finely chopped)
- 8gGarlic (crushed)
- 30mlVegetable Oil
- 450gGround Beef
- 35gTomato Paste
- 300gTomato (finely chopped)
- 20gFresh Parsley (chopped)
- 3gPaprika
- 9gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 190°C (375°F). Slit each eggplant lengthwise without cutting all the way through, brush with the vegetable oil, and place on a baking tray. Bake until softened.
- 02
Heat the vegetable oil in a pan over medium heat. Add the onion and green bell pepper and cook until softened.
- 03
Add the garlic, then add the ground beef and cook, breaking it up, until browned and it reaches 71°C (160°F).
- 04
Stir in the tomato paste, tomato, paprika, salt, and black pepper. Cook until the tomatoes break down and the filling becomes thick.
- 05
Stir in the fresh parsley and remove the pan from the heat.
- 06
Open the baked eggplants gently and fill them with the beef mixture. Pour the water into the tray around them.
- 07
Bake again until the filling is bubbling and the eggplants are completely tender.
- 08
Serve hot.
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