Tasty Turkish Stuffed Eggplant Recipe (Karniyarik) Does Not Disappoint by 30Seconds Food

Eggplant is a mild, creamy vegetable that many don't include in their healthy eating plants. We're not sure why! Eggplant is full of health benefits and is also delicious and easy to make.

Karniyarik is a Turkish eggplant recipe, which is similar to imam bayildi. It is eggplant stuffed with ground meat, tomatoes, garlic, onion, green pepper and topped with a simple tomato sauce.

To make this Turkish recipe you will need small eggplants (see Recipe Notes), olive oil, onion, green bell pepper, garlic, ground beef, a fresh tomato and tomato paste. This easy Karniyarik recipe is traditionally served for dinner with rice.

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Cuisine: Turkish
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 90 minutes
Servings: 6 

Ingredients

• 6 small eggplants (Italian eggplants, if you can find them)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 pound ground beef
• 1 large tomato, chopped 
• 1 tablespoon tomato paste
• 1/4 cup olive oil

Tomato Sauce

• 5 tablespoons tomato paste
• 1 cup hot water

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Baking Dishes
• Baking Sheet
• Rubber Spatula

Recipe Notes

• If you can't find small eggplants, use fewer larger ones.

• Try this recipe with ground lamb, ground turkey or ground chicken.

Here's how to make it: 

1. Cut each eggplant in half lengthwise. Put them into a bowl of cold water (a large bowl or baking pan works best for this) with 1 teaspoon of salt. Let them sit for 30 minutes. 
2. To make the filling, heat the 1 tablespoon of olive oil in a skillet. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Season with salt and pepper. Add the ground beef and cook until browned and cooked through. Add the tomato and cook about 2 more minutes. Stir in the 1 tablespoon tomato paste and cook, stirring, about 2 minutes. Season with salt and pepper.
3. Drain the eggplants and pat dry with a paper towel. 
4. Heat the 1/4 cup olive oil in a skillet. Add the dry eggplants and cook until browned on all sides and softened, about 7 to 10 minutes. Put them on  paper towels to drain a minute, then put them into a baking dish. 
5. Divide the meat mixture between the eggplants. 
6. In a small bowl, combine the 5 tablespoons tomato paste and hot water. Mix well. Pour the mixture over the eggplants. 
7. Bake in a preheated 350-degree F oven for about 30 minutes.
   

Nutrition Facts Per Serving

Calories: 176

Total Fat: 5.2g

Saturated Fat: 0.9g

Cholesterol: 7mg

Sodium: 108mg

Total Carbohydrate: 29.5g

Dietary Fiber: 8.5g

Total Sugars: 17.4g

Protein: 8.6g

Vitamin D: 0mcg

Calcium: 58mg

Iron: 5mg

Potassium: 1390mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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