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➡️ Ingredients:
4 medium-sized eggplants
300g ground beef or lamb
1 onion, finely chopped
3 cloves garlic, minced
2 tomatoes, finely chopped
2 green peppers, finely chopped
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
Olive oil for frying
1 cup water
Unique Ingredient:
Sumac: A tangy, lemony spice that adds a distinctive flavor to the dish, elevating its taste profile with its citrusy notes.
➡️ Instructions:
Preheat your oven to 180°C (350°F).
Wash the eggplants and cut them in half lengthwise, leaving the stems intact. Score the flesh with a knife in a criss-cross pattern, being careful not to cut through the skin.
Heat some olive oil in a large pan over medium heat. Fry the eggplants until they are golden brown on both sides. Remove from the pan and set aside.
In the same pan, add a bit more olive oil if needed and sauté the onions and garlic until they are soft and translucent.
Add the ground beef or lamb to the pan and cook until browned, breaking it up with a spoon as it cooks.
Stir in the chopped tomatoes, green peppers, tomato paste, paprika, cumin, salt, and pepper. Cook for a few minutes until the vegetables are softened and the flavors are well combined.
Place the fried eggplants in a baking dish and carefully open up the slits in the flesh to create pockets for the filling.
Spoon the meat mixture into the slits of the eggplants, dividing it evenly among them.
Sprinkle sumac generously over the stuffed eggplants to add its tangy flavor.
Pour water into the bottom of the baking dish around the eggplants.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 30-40 minutes, or until the eggplants are tender and the filling is cooked through.
Once cooked, remove from the oven and let it cool slightly before serving.
Garnish with fresh herbs like parsley or cilantro if desired, and serve your signature Karniyarik hot with rice or crusty bread.
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