Stuffed Eggplant with Minced Meat (Karniyarik)
Stuffed Eggplant with Minced Meat (Karniyarik)
Description
“Karniyarik” is a very classic Turkish stuffed eggplant recipe. Eggplant is one of my favorite vegetables and you can create many different types of recipes with it.
Ingredients
Preparation
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Peel the eggplants in stripes and soak them in salty water for 1/2 hour to get rid of their bitter taste. Wash and pat dry them with a paper towel.
Using a sharp knife, make a slit cut, lengthwise. Be careful not to cut all the way through the other side.
Preheat the oven to 400 degrees Fahrenheit.
Arrange the eggplants on a baking pan.
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In a small bowl, mix olive oil, salt, and pepper; brush this mixture all over the eggplants and bake for about 30 minutes. Remove from the oven. Set aside.
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Roast the small green peppers on an open flame, on the stove. Set aside.
Filling:
Add olive oil into a large pan. Sauté the onions until they turn pink.
Add tomatoes, minced meat, garlic, salt, and pepper; and cook 5-7 more minutes, stirring occasionally.
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Gently pull apart the eggplants along the slits, fill them with the meat mixture. Arrange them in a pan, add 1 cup of hot water, cover, and simmer for 8-10 minutes. Remove from the heat.
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Garnish with fresh parsley and roasted peppers. Serve immediately.
Bon Appetit!
Serving Size 5
Servings 6
- Amount Per Serving
- Calories 730
- Calories from Fat 250
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 195mg65%
- Sodium 730mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 97g194%
- Vitamin C 10%
- Iron 12%
- Vitamin E 8%
- Vitamin K 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
