Turkish Stuffed eggplant - how to make the Karniyarik recipe with minced meat | Aicha TV

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides protein while being plant-based.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

rice

🥗Healthier: cauliflower rice

💰Cheaper: bulgur

Cauliflower rice lowers carbs while bulgur is more economical.

tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes maintain flavor and are often less expensive.

Prepare the eggplants by slicing them in half lengthwise and scooping out some of the flesh to create space for the filling.

In a pan, heat vegetable oil and sauté the small onion until translucent.

Add the minced meat to the pan and cook until browned.

Stir in the scooped eggplant flesh, canned tomatoes, parsley, cumin, black pepper, hot pepper, and salt. Cook until the mixture is well combined and heated through.

Stuff the eggplant halves with the meat mixture.

Place the stuffed eggplants in a baking dish, add 2 cups of water, and drizzle with olive oil.

Bake in the oven until the eggplants are tender.

Cooking Techniques

Spice Level:

Dietary