Saucepan@saucepan · Shared this recipeFollowTurkish · dinnerKarniyarik (Turkish Stuffed Eggplant)Tender roasted eggplants are filled with a savory ground beef mixture and baked in a tomato paste sauce, a classic Turkish comfort dish.total1 hr 20 minprep30 mincook50 minservings5Original recipe on giverecipe.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 pieces eggplants5 tbsp olive oil2 tbsp olive oil1 small onion, finely chopped3 clove garlic, finely chopped200 g ground beef0.25 cup green pepper, finely chopped0.5 cup tomatoes, finely chopped1 tsp salt0.5 tsp black pepper0.5 cup parsley, finely chopped1.5 cup water, hot2 tbsp tomato pasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 200C/400F.2Step 2: Peel the eggplants lengthwise, leaving some stripes of the skin. Using a knife, make a slit on each eggplant but don't cut it all. Don't remove the stems.3Step 3: Place the eggplants on an oven grill or on a baking sheet lined with parchment paper. Brush them with olive oil, about 1 tablespoon olive oil for each. Bake them until tender, for 30 minutes.4Step 4: Prepare the filling when you put the eggplants in the oven. Heat olive oil in a pan. Cook onions until translucent. Add in garlic and then ground beef. Stir well and press on the ground beef so that there won't be any blocks left.5Step 5: Then cover the pan and let it release its juice first and then absorb most of it.6Step 6: Now add in chopped peppers and tomatoes. Season with salt and pepper. Let them cook for 5 minutes over low heat.7Step 7: Remove from heat and add in chopped parsley.8Step 8: Now remove the eggplants from the oven. Make some space for the filling in each eggplant by pushing the edges of the slit using a spoon. Make a boat shape.9Step 9: Stuff the eggplants with the filling and place them in a baking pan.10Step 10: Whisk together the tomato paste and water. Pour the sauce over and around the stuffed eggplants.11Step 11: Bake for 20 minutes.12Step 12: Remove from the oven and garnish with chopped parsley before serving.getsaucepan.com/r/d276d8dd-2fc5-47d9-ba57-cbd8c5a662c0 · Original: https://www.giverecipe.com/karniyarik/
