Turkish cuisine · Meat & Kebab

Karnıyarık

Stuffed eggplant with ground beef, tomato and parsley.

Ingredients · for 4 servings

• 4 eggplants
• 400 g ground beef
• 2 tomatoes
• 1 onion
• Garlic
• Parsley

Instructions

1. Wash the eggplants, peel in stripes, soak in salt water for 10 min and then pat very dry.
2. Fry in hot oil over medium heat for 6–8 min all over until golden brown and soft; drain on paper towels.
3. Finely chop the onion and garlic, dice the tomatoes. In the same pan, sweat the onion until translucent, add the ground beef and brown it crumbly.
4. Add garlic and tomatoes, season with salt and pepper and simmer for 4–5 min until you have a juicy but not watery filling; stir in the parsley.
5. Slit the eggplants lengthwise, gently press the opening apart and stuff with the meat filling.
6. Place in a baking dish, drizzle with a little hot water and braise at 190 °C for about 25 min until the eggplants are creamy-soft.
7. Rest for 5 min and serve lukewarm to warm.