Karnıyarık

Ingredients

• 4 pieces long eggplants
• 300 g ground beef
• 1 piece yellow onion
• 2 cloves garlic cloves
• 3 pieces ripe tomatoes
• 2 pieces long sweet green peppers
• 0.5 bunches flat-leaf parsley
• 2 tbsp tomato paste
• 8 tbsp olive oil
• 250 ml hot water
• 1 pinch granulated sugar
• to taste fine salt
• to taste ground black pepper

Method

1. Peel the eggplants in alternating stripes, keep the stems if possible, then lightly salt their flesh and let them sweat until they release some moisture.
2. Carefully dry the eggplants, then brown them in hot oil, turning them until the skin wrinkles and the flesh begins to soften; they should be pliable but still intact.
3. Drain the eggplants on paper towels, then arrange them in a baking dish and gently slit them lengthwise without cutting all the way through.
4. In the same skillet, sauté the chopped onion until it becomes translucent and smells sweet, then add the garlic and just let it become fragrant without burning.
5. Add the ground beef and sear it, breaking it up with a spoon until it loses its raw look and starts to catch slightly on the bottom.
6. Stir in a portion of the chopped tomatoes, sliced green pepper, tomato paste, salt, pepper, and a pinch of sugar; simmer until you get a moist but not runny filling.
7. Off the heat, add the chopped parsley, then generously stuff the opened eggplants with the filling and top with the remaining tomatoes and peppers as a garnish.
8. Dilute the remaining tomato paste with the hot water, pour it around the eggplants without drowning the filling, then bake at medium heat until the sauce simmers, the eggplants are candied, and the top is lightly browned.
9. Let rest for a few minutes before serving, so the eggplant absorbs the sauce and the filling holds together well on the plate.

Nutrition

Per serving

Energy

448.1 kcal

Protein

16.23 g

Carbohydrate

4.99 g

Fat

40.77 g

Fibre

1.55 g

Calcium

8.03 mg

Iron

0.3 mg

Magnesium

7.3 mg