Karniyarik, Turkish Stuffed Eggplant

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.

Cut the green cap off the stem side of 3 large eggplants.

Slice each eggplant in half lengthwise.

Skin the eggplants in bands and strips, leaving some skin on for structure.

Salt the eggplants and let them sit for about 30 minutes to draw out moisture.

Prepare the filling by heating 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering.

Add 1 medium minced onion to the skillet and cook until translucent, about a couple of minutes.

Stir in 3 small chopped garlic cloves and cook for 1-2 minutes until fragrant.

Add 1 pound of ground beef (less than 10% fat) to the skillet, breaking it up with a potato masher.

Cook the beef until it changes color, stirring occasionally to ensure even cooking.

Once the meat is browned, add salt, black pepper, smoked paprika, and cayenne pepper to taste.

Cover the skillet and reduce heat to low, cooking for about 5-6 minutes while stirring occasionally.

Add finely minced green and red bell peppers to the mixture and stir.

Incorporate 1 cup of finely minced tomatoes into the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary