Turkish Stuffed Eggplant (Karniyarik)

Ingredients

• 4 medium Eggplants
• about 450 g Ground lamb (or beef)
• 4 tbsp Olive oil
• 1 medium Onion
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 3 cloves Garlic
• 1 can (14 oz) Diced tomatoes
• 2 tbsp Tomato paste
• 1/4 cup Fresh parsley
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut eggplants lengthwise, almost all the way through, leaving the ends attached. Scoop out some of the flesh, leaving a 1.27 cm border.
3. 3Chop the scooped-out eggplant flesh and set aside.
4. 4Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. 5Add ground lamb (or beef) and cook until browned, breaking it up with a spoon.
6. 6Add chopped onion, green bell pepper, red bell pepper, and chopped eggplant flesh. Cook until softened, about 5 minutes.
7. 7Add minced garlic, diced tomatoes, tomato paste, parsley, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
8. 8Stuff the eggplant halves with the meat mixture.
9. 9Place stuffed eggplants in a baking dish and pour water around them.
10. 10Drizzle the remaining 2 tablespoons of olive oil over the eggplants.
11. 11Bake for 40-45 minutes, or until eggplants are tender.

Related Guides