Stuffed Eggplant Recipe Turkish Karnıyarık

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.

Cut the stems of the eggplants a little from the tip with scissors without using a knife.

Peel off the excess parts of the eggplants with a knife and cut the ends with scissors.

Peel the eggplants using a vegetable peeler, leaving some skin to prevent them from dispersing.

Heat frying oil in a pan.

Chop the onions thinly after cutting them in half.

When the oil starts to smoke, add the eggplants to fry them.

Prepare a dipping sauce by adding water to a steel pot to prevent the tomato paste from sticking, then add 3 spoons of tomato paste and mix it with a wire whisk.

Add powdered pepper to the sauce and when it starts to stick, add boiling water.

Add béchamel sauce to the dipping sauce to thicken it, then add salt and sugar.

Stir the frying eggplants and turn the sides that are not fried.

Transfer the fried eggplants to a tray, ensuring they are cooked through.

Add the red sauce to the bottom of the tray where the eggplants will sit, but do not add too much.

Arrange the eggplants in the tray, alternating them upside down and straight, leaving space between them.

In a large pot, add the chopped onions and minced meat, then stir-fry without adding oil.

Add spices to the meat mixture and mix well.

Slice open the eggplants with a spoon and slightly salt the insides.

Fill each eggplant with 3 spoons of minced meat mixture.

Prepare the tomatoes and peppers by cutting off the ends and removing the seeds, then slice them appropriately.

Add two pieces of tomato and a piece of pepper to the middle of each eggplant.

Add some more red sauce to the edges of the eggplants and sprinkle with salt.

Bake the stuffed eggplants in the oven for 10 minutes until the tomatoes and peppers are golden brown.

Prepare a plate with a bowl of tzatziki and rice pilaf to serve with the eggplants.

Remove the eggplants from the oven and serve them on the plate with rice and tzatziki, drizzling some red sauce on top.

Cut the eggplant to reveal the filling inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary