Karniyarik
A delectable Turkish dish featuring creamy eggplants stuffed with a savory ground beef filling, perfect for family gatherings or cozy dinners.
Ingredients
For the Eggplants
- 4 medium medium eggplants These glossy, purple beauties serve as the cradle for our flavorful filling.
- 3 tablespoons olive oil This aromatic oil adds richness and complements the flavors beautifully.
For the Filling
- 1 pound ground beef Juicy and tender, ground beef forms the heart of the filling.
- 1 large onion, finely chopped This sweet and aromatic vegetable adds depth to our filling.
- 3 cloves garlic, minced The sharpness of garlic gives the dish an irresistible fragrance.
- 2 medium tomatoes, diced Fresh tomatoes contribute a juicy, tangy brightness.
- 2 tablespoons tomato paste This concentrated form enhances the tomato flavor.
- 1 medium green bell pepper, finely chopped Adds contrast to the mix.
- 1 teaspoon paprika Imbues the dish with a warm color and mild spiciness.
- 1/2 teaspoon ground cumin Adds complexity to the filling.
- 1/2 teaspoon black pepper For a subtle kick that enhances all the flavors.
- 1 teaspoon salt Essential for bringing out the flavors.
- 1/4 cup fresh parsley, chopped This vibrant herb brightens the dish.
- 1 cup hot water Helps create a luscious sauce as the dish bakes.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel the eggplants in stripes and slice a deep slit lengthwise, creating a pocket for the filling.
- Soak the eggplants in salted water for 20 minutes to remove bitterness, then drain and pat dry.
- Heat 2 tablespoons of olive oil in a skillet and sauté the eggplants until they start to soften, then transfer to a baking dish.
Cooking
- In the same skillet, add the remaining olive oil, sauté the chopped onion and minced garlic until translucent.
- Add the ground beef and cook until browned.
- Stir in the diced tomatoes, tomato paste, green bell pepper, paprika, cumin, black pepper, and salt; simmer for 5-7 minutes.
- Remove from heat, mix in chopped parsley.
- Stuff the eggplants with the beef mixture.
- Pour 1 cup of hot water into the baking dish and bake for 30-35 minutes, or until the eggplants are tender.
Notes
To elevate your Karniyarik, consider roasting the eggplants on a grill for added smoky flavor. Substitute ground beef with lentils or mixed vegetables for a vegetarian version. Serve with yogurt for a refreshing contrast.