Karnıyarık (Stuffed Eggplant with Minced Meat)

1Preparation

1. Peel the eggplants in alternating lengthwise stripes.
2. Soak the eggplants in salted water for 30 minutes, then pat them completely dry.
3. Chop the onion, garlic and peppers, and dice the tomato.

2Cooking

1. Fry the whole eggplants in the oil, turning them, until golden and soft on all sides, then drain on paper towels.

   🔥 medium heat⏱ 12 min timer
2. In another pan, cook the onion in the olive oil until soft, then add the beef and stir until browned and its liquid has evaporated.

   🔥 medium heat⏱ 12 min timer
3. Add the garlic, pepper, tomato, tomato paste and spices, cook until thick, then stir in the parsley.

   🔥 medium heat⏱ 6 min timer
4. Lay the eggplants in a baking dish, slit each lengthwise, open with a spoon, fill with the meat, and top each with a tomato slice and a green pepper.

   ⏱ 3 min timer
5. Mix the pepper paste with the hot water, pour it around the eggplants and bake until the tomatoes soften and the sauce thickens.

   ♨️ oven 180°C⏱ 30 min timer

3Serving

1. Place each eggplant on a plate with a little of the sauce around it.
2. Serve with rice or bulgur pilaf and plain yogurt.

💡 Tips & common mistakes

• Common mistake: not drying the eggplants after soaking, which makes the oil spit and the eggplant soak up more of it.
• For less oil, brush the eggplants lightly with oil and roast at 220 °C for 25 minutes instead of frying.
• The eggplant should feel very soft when pressed before you fill it.

🔁 Substitutions

• Minced lamb can replace the beef.