Dairy-Free Turkish Karniyarik (Stuffed Eggplant with Ground Beef)

Ingredients

• 2 large Eggplants
• 1 lb Ground Beef
• 0.25 cup Olive Oil
• 1 medium Onion
• 1 medium Green Bell Pepper
• 3 medium Tomatoes
• 1 tbsp Tomato Paste
• 2 cloves Garlic
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 0.25 cup Rice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 tsp Red Pepper Flakes
• 0.5 cup Water

Instructions

1. 1Preheat your oven to 375°F (190°C). Cut the 2 large eggplants in half lengthwise. With a sharp knife, score the flesh of each eggplant half in a crosshatch pattern, making cuts about 1/2-inch deep, being careful not to cut through the skin. Brush the cut sides of the eggplant halves with 1 tablespoon of the 0.25 cup of olive oil. Sprinkle the cut sides with 0.5 teaspoon of the 1 tsp salt and 0.25 teaspoon of the 0.5 tsp black pepper. Place the seasoned eggplant halves, cut-side down, on a baking sheet and bake them in the preheated oven for 20 minutes, or until the flesh is slightly softened when gently pressed.
2. 2While the eggplants bake, heat the remaining 3 tablespoons of the 0.25 cup of olive oil in a large (12-inch) skillet over medium heat. Add the 1 lb ground beef and cook, breaking it apart with a spoon, for 8-10 minutes, until it is completely browned and no pink remains, reaching an internal temperature of 160°F (71°C). Carefully drain any excess fat from the skillet. Add the 1 medium onion, finely diced, and the 1 medium green bell pepper, finely diced, to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the onion and bell pepper are softened.
3. 3Stir in the 3 medium tomatoes, diced into 1/2-inch pieces; the 1 tbsp tomato paste; the 2 cloves garlic, minced; the 0.25 cup fresh parsley, chopped; the 0.25 cup fresh mint, chopped; the 0.25 cup rice; the remaining 0.5 teaspoon of the 1 tsp salt; the remaining 0.25 teaspoon of the 0.5 tsp black pepper; and the 0.25 tsp red pepper flakes. Cook for 2-3 minutes, stirring constantly, until the mixture is well combined and fragrant.
4. 4Carefully remove the eggplant halves from the oven. Using a spoon, scoop out the softened flesh from the center of each eggplant half, leaving a 1/2-inch border around the edges and bottom. Roughly chop the scooped-out eggplant flesh and add it to the beef mixture in the skillet, stirring to combine thoroughly.
5. 5Carefully spoon the beef and vegetable mixture evenly into the hollowed-out eggplant halves, mounding the filling slightly. Pour the 0.5 cup of water into the baking sheet, around the stuffed eggplant halves, to create steam and prevent drying. Return the baking sheet with the stuffed eggplants to the preheated 375°F (190°C) oven. Bake for another 30 minutes, or until the filling is heated through, the rice is tender, and the eggplant skin is very soft and easily pierced with a fork.
6. 6Let the Karniyarik cool on the baking sheet for 5-10 minutes before serving. This allows the flavors to meld and prevents burning your mouth.

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