4/24/24, 8:55 PM Delicious Turkish Recipes: Stuffed Eggplants - This Healthy Table

YIELD: 6 SERVINGS

Delicious Turkish Recipes: Stuffed

Eggplants
Try one of our favorite Turkish recipes - this
delicious Karnıyarık recipe is made with
eggplants, ground beef, and peppers.

PREP TIME COOK TIME TOTAL TIME

25 minutes 30 minutes 55 minutes

Ingredients
3 Italian eggplants, halved
2 teaspoons salt
1 tablespoon olive oil
1 medium yellow onion, diced
1 pound lean ground beef
1 green bell pepper, diced
3 cloves garlic, minced
4 tablespoons tomato paste, divided
2 teaspoons sea salt
1 teaspoon Aleppo pepper or red chili flakes
1 teaspoon paprika
3 tomatoes, grated (or 1 can diced tomatoes)
1/2 cup chopped parsley
2 to 3 tablespoons of neutral oil
1 green chile (poblano or other), sliced
1/2 cup water

Instructions

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4/24/24, 8:55 PM Delicious Turkish Recipes: Stuffed Eggplants - This Healthy Table

1. Preheat oven to 400 F.

2. Cut a slit down the center of the halved eggplants without piercing the
skin. Sprinkle the eggplants with salt and set them aside. This will help
them release excess water.
3. Heat a large skillet over medium-high heat. Add the olive oil and once it’s
hot, add the diced onion. Sauté for 3 minutes.
4. Add the ground beef and sauté for 2 to 3 minutes or until most of the pink
is gone. Break it up into smaller chunks.
5. Add the diced bell pepper and sauté for 2 minutes. Then add the tomato
paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously
for 30 seconds till the tomato paste is incorporated.
6. Stir in the grated tomatoes and then bring the mixture to a low simmer for
5 minutes.
7. Remove the skillet from the heat and stir in the chopped parsley.
8. Using a paper towel to remove any excess water from the eggplants.
9. Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry
the eggplants cut side down for several minutes until they are browned
and a little crisped. Flip them and cook the skin side for 2 minutes. Remove
and set on a paper towel. Work in batches if necessary.
10. Place the eggplants on a large, rimmed baking sheet or in a large baking
dish. Top with the meat and pepper mixture. Place a slice or two of green
chile on top of each eggplant.
11. Stir together the remaining 2 tablespoons and 1/2 cup of water together,
then pour in the bottom of the rimmed baking sheet or baking dish.
12. Cover the eggplants with aluminum foil. Bake covered for 20 minutes and
then remove the foil and bake for an additional 10 minutes.
13. Remove from the oven and serve immediately.

Nutrition Information: YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 397 TOTAL FAT: 19g SATURATED FAT: 5g TRANS FAT: 0g

UNSATURATED FAT: 13g CHOLESTEROL: 67mg SODIUM: 1494mg CARBOHYDRATES: 34g

FIBER: 9g SUGAR: 14g PROTEIN: 26g

© This Healthy Table

CUISINE: Turkish / CATEGORY: Roundup

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4/24/24, 8:55 PM Delicious Turkish Recipes: Stuffed Eggplants - This Healthy Table

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