Saucepan@saucepan · Shared this recipeFollowTurkish · dinnerKarniyarik - Turkish Stuffed EggplantA Turkish dish of roasted eggplants split open and stuffed with a spiced ground beef mixture, then baked with a tomato sauce.total1 hr 45 minprep20 mincook1 hr 25 minservings5Original recipe on foolproofliving.comKeep this recipeAdd a copy of Karniyarik - Turkish Stuffed Eggplant to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings5 medium sized eggplants, preferably similar in size1 tbsp olive oil1 medium onion, chopped1 tsp ground cumin1 medium-size bell pepper, seeded and chopped0.5 lb ground beef 80/20 ), (see note4 clove garlic, thinly chopped1 cup diced tomatoes ), plus more as garnish on top (or use 1 cup canned tomatoes0.5 tsp kosher salt, plus more for seasoning the belly of eggplants0.25 tsp black pepper0.5 cup Italian Parsley chopped, more as a garnish1 cup hot water1 tbsp tomato pasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.2Step 2: Using a fork, poke 7-10 holes in each eggplant.3Step 3: Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.4Step 4: Take it out of the oven and let it cool on the counter.5Step 5: Turn the heat down to 350 degrees F.6Step 6: Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.7Step 7: Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.8Step 8: Stir in the garlic and cook for 30 seconds.9Step 9: Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.10Step 10: Off the heat, stir in a cup of chopped parsley.11Step 11: Mix together the water and tomato paste in a measuring cup.12Step 12: Place roasted eggplant in a large casserole dish. It might be tight and that is okay.13Step 13: Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)14Step 14: Fill the opening of each eggplant with the meat mixture letting it mound through the slit.15Step 15: Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.16Step 16: To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant, like you see in the photos.17Step 17: Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.18Step 18: Garnish with chopped parsley and serve.getsaucepan.com/r/25d7618e-c308-4eda-9c5b-828815dbaf1c · Original: https://foolproofliving.com/stuffed-eggplant-karniyarik/
