Ingredients with Measurements:
- 4 large eggplants
- 1/2 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 2 tbsp tomato paste
- 1/2 cup Biber Salçası (Turkish red pepper paste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 cup water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large baking sheet
- Large skillet with lid
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern. Brush the eggplants with olive oil and place them cut-side down on a large baking sheet. Bake for 25-30 minutes, or until tender and lightly browned.
2. While the eggplants are baking, heat the remaining olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes.
4. Stir in the tomato paste, Biber Salçası, salt, black pepper, and cumin. Add the water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
5. Once the eggplants are done baking, remove them from the oven and let them cool slightly. Use a spoon to scoop out the flesh from the center of each eggplant half, leaving a 1/2-inch border around the edges.
6. Add the scooped-out eggplant flesh to the skillet with the beef mixture and stir to combine. Cook for an additional 5 minutes, until the eggplant is heated through.
7. Spoon the beef and eggplant mixture back into the eggplant shells. Sprinkle with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 33g
Carbohydrates: 22g
Protein: 26g
Fiber: 9g
Sugar: 10g
Sodium: 660mg
Substitutions for ingredients:
- Ground lamb can be substituted for the ground beef.
- If Biber Salçası is not available, substitute with 1/4 cup tomato paste and 2 tbsp red pepper flakes.
Variations:
- Add 1 cup cooked rice to the beef and eggplant mixture for a heartier dish.
- Top the stuffed eggplants with crumbled feta cheese before serving.
- Use zucchini instead of eggplant for a lighter version of the dish.
Tips and tricks:
- To prevent the eggplants from sticking to the baking sheet, line it with parchment paper or aluminum foil.
- If the eggplants are too difficult to scoop out, use a sharp knife to cut them into smaller pieces and mix them into the beef mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed eggplants on a large platter with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
Chopped fresh parsley, crumbled feta cheese, or a dollop of plain yogurt.
Pairings:
Serve with a side of crusty bread or a simple green salad.
Suggested side dishes:
- Turkish rice pilaf
- Grilled vegetables
- Cacık (Turkish yogurt and cucumber dip)
Troubleshooting advice:
- If the eggplants are not cooked through after 25-30 minutes in the oven, continue baking them until they are tender.
- If the beef mixture is too dry, add more water or tomato paste to achieve the desired consistency.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Karnıyarık is a traditional Turkish dish that translates to "split belly" in English. It is made with eggplants that are stuffed with a mixture of ground meat, onions, and tomatoes. Biber Salçası, or Turkish red pepper paste, is a common ingredient in Turkish cuisine and adds a spicy kick to the dish.
Flavor profiles:
This dish is savory, slightly spicy, and has a rich umami flavor from the beef and eggplant.
Serving suggestions:
Serve hot with a side of crusty bread or a simple green salad.
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Region: Turkish