Karnıyarık

Ingredients

• 4 medium eggplants - preferably with a slightly shiny skin
• 300 g ground beef or lamb - choose a mixture for richer flavor
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 2 medium tomatoes - peeled and chopped
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes - adjust to taste
• 1 teaspoon black pepper
• 1 teaspoon salt - to taste
• 2 tablespoons olive oil - for cooking
• ½ cup rice - washed and drained
• 1 cup water - for cooking rice
• 2 tablespoons fresh parsley - chopped, for garnish

Step-by-step instructions

1. Start by preparing the eggplants. Cut them in half lengthwise and scoop out some of the flesh to create a boat-like shape. Sprinkle salt on the insides to draw out moisture and bitterness, then let them rest for about 20 minutes before rinsing and patting dry.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Then add the ground meat, cooking until browned. Stir in the chopped tomatoes, tomato paste, rice, red pepper flakes, black pepper, and salt. Pour in the water, mix well, and let it simmer until the rice is partially cooked, about 10-15 minutes.
3. Preheat the oven to 180°C (350°F). Fill each eggplant half with the meat and rice mixture, then place them in a baking dish. Drizzle a little olive oil over the top and cover the dish with aluminum foil. Bake for 25-30 minutes until the eggplants are tender.
4. Uncover and bake for an additional 10 minutes to allow the tops to brown slightly. Remove from the oven, let them cool for a few minutes, and garnish with fresh parsley before serving.

Serving suggestion

Serve the karnıyarık hot with a side of yogurt and a fresh salad made of cucumbers and tomatoes for a refreshing contrast.

Nutrition per serving (estimated)

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