Turkish Stuffed Eggplant KARNIYARIK - Best Eggplant Dish EVER!

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Raisins are more affordable and add sweetness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

Heat some olive oil in a wide pan.

Cut the onions and sauté until they have some color, about 3-4 minutes.

Cut the green peppers in the same size as the onions.

After sautéing the onions for 3-4 minutes, add the ground beef and some salt. Sauté until the beef changes color.

Add the green peppers and sauté for another 3-4 minutes.

Chop the garlic and grate the tomatoes without peeling them.

Add the red pepper and tomato paste to the mixture and sauté for a while.

After 3-4 minutes, add the grated tomatoes, some more salt, hot pepper flakes, and red pepper.

Cook the filling on low heat for about 15 minutes until everything is soft.

In the last minute, add the chopped parsley and turn off the heat.

Choose medium size eggplants of the same size for even cooking and presentation.

Cut the long part of the stems off the eggplants and peel them in strips.

Split the eggplants harshly, not all the way through, to create a pocket for stuffing.

Rub the eggplants with salt and let them sit for about 15-20 minutes to soften and remove bitterness.

After about 30 minutes, pat dry the eggplants to remove excess juice.

Heat oil in a pan for frying the eggplants.

Fry the eggplants until they are soft and golden on all sides, about 5-6 minutes.

Drain excess oil from the fried eggplants and transfer them to a plate.

Optionally, grill the eggplants on the stovetop or in the oven instead of frying, but note it will change the taste.

Arrange the eggplants cut side up in a round pan (about 40 cm in diameter).

Gently open the cuts in the eggplants and fill them with the meat filling.

Stack thin green sweet and hot peppers in the middle of the eggplants for garnish.

In a small pan, heat some olive oil and sauté 1 tbsp of tomato paste.

Add about 2 cups of hot water to the tomato paste and cook for 25-30 seconds until smooth.

Pour the tomato sauce over and between the eggplants.

Cook the stuffed eggplants in a pre-heated oven at 200 degrees Celsius for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens