Turkish Stuffed Eggplant (Karniyarik)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey reduces fat content while still providing protein.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer a similar texture and health benefits at a lower cost.

Preheat oven to 400°F.

Slice the eggplant in half lengthwise. Place on a baking tray cut side up and season with kosher salt and ground black pepper. Drizzle with 2 tablespoons of the olive oil. Bake for 25 minutes then turn oven down to 350°F.

In a small bowl mix together the cinnamon, chili flakes, paprika, cumin seeds and aleppo pepper.

In a large skillet over medium-high heat saute the onions in 2 tablespoons of olive oil for 3 minutes then add the garlic and cook another 2 minutes. Next add 2/3 of the spice mixture and the pine nuts. Cook until pine nuts are slightly browned.

Add the ground beef or lamb and break meat up to brown, 3 minutes. Next add the chopped tomatoes, tomato paste and 1/4 cup chopped parsley. Stir to mix and cook another 3 minutes or until meat is brown and no longer pink.

Remove eggplant from oven and make lengthwise cuts to open the flesh, but do not cut through the skin. Top with divided meat mixture.

In a small cup mix together the water, 2 tablespoons of olive oil, remaining spice mixture and pomegranate molasses. Pour around the eggplant in pan, cover with foil and return to oven (at lowered temp of 350°F) and bake for 50 minutes.

Serve immediately topped with reduced sauce from pan, pomegranate arils and chopped parsley.

Cooking Techniques

Spice Level: