Ingredients with Measurements:
- 4 medium-sized eggplants
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/2 cup water
- Fresh parsley for garnish
Special equipment needed:
- Large baking dish
- Knife
- Spoon
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the stem of each eggplant and slice them in half lengthwise.
3. Use a spoon to scoop out the flesh of the eggplant, leaving about a 1/2 inch border around the edges. Set aside the scooped-out eggplant flesh.
4. In a skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned.
5. Add the chopped onion, garlic, and green bell pepper to the skillet and cook until softened.
6. Add the chopped tomatoes, tomato paste, paprika, cumin, salt, and pepper to the skillet. Stir well and cook for 5 minutes.
7. Add the scooped-out eggplant flesh to the skillet and cook for an additional 5 minutes.
8. Stuff each eggplant half with the beef and vegetable mixture.
9. Place the stuffed eggplants in a large baking dish and pour 1/2 cup of water into the dish.
10. Cover the baking dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the tops are golden brown.
12. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 23g
Protein: 27g
Sodium: 340mg
Sugar: 11g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef.
- Red bell pepper can be used instead of green.
- Fresh tomatoes can be used instead of canned.
Variations:
- Add chopped parsley or mint to the beef mixture for extra flavor.
- Top the stuffed eggplants with crumbled feta cheese before baking.
- Use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Choose eggplants that are firm and shiny with no blemishes.
- Salt the eggplant halves and let them sit for 30 minutes before stuffing to remove any bitterness.
- Use a spoon to gently scoop out the eggplant flesh to avoid puncturing the skin.
- Cover the baking dish with aluminum foil to prevent the eggplants from drying out.
Storage instructions:
Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed eggplants in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a bed of rice or with a side salad.
Garnishes:
Fresh parsley or mint
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
- Pair with a side of roasted vegetables, such as carrots or Brussels sprouts.
Suggested side dishes:
- Rice pilaf
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplants are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the beef mixture is too dry, add a splash of water or beef broth.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F (71°C).
- Store leftover stuffed eggplants 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 believed to have originated in the Ottoman Empire and has been a popular dish in Turkish cuisine ever since.
Flavor profiles:
Savory, slightly sweet, and smoky
Serving suggestions:
Serve hot with a side of rice or salad.
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Region: Turkish