Stuffed Eggplants (Karniyarik) Turkish recipe

• Ingredients for 4 people :

-4 medium eggplants

-250 to 300g ground meat (depending on eggplant size)

-1 onion

-1 large tomato or 1.5 medium ones + extra for garnish

-1 small green pepper for the filling + extra for garnish

-1 tsp tomato paste + 1 tsp red pepper paste (biber salçası) for the filling (or just tomato paste if unavailable) (optional)

-1 tbsp tomato paste for the sauce

-A small handful of chopped fresh parsley

-Salt and pepper to taste

-Optional: 1 small garlic clove

-2 tbsp olive oil for the filling + 1 tbsp for baking or more if frying + a drizzle for the sauce

• Instructions:

-Peel the eggplants in stripes and soak them in salted water for at least 30 minutes. (Don't skip this step.)

-Meanwhile, prepare the filling : Sauté the chopped onion in olive oil until soft and slightly golden. Add chopped garlic and green pepper, and cook together.

-Add tomato and pepper pastes, then stir in the ground meat. Cook until browned, breaking it up with a wooden spatula. Season with salt and pepper, add chopped parsley, mix well, and set aside.

-Rinse and pat dry the eggplants, then lightly salt them.

• If frying :
Heat a layer of oil with 1 tsp vinegar until very hot but not boiling. Fry the eggplants on both sides until golden. Drain and pat excess oil with paper towels.

• If baking :
Prick eggplants in several places, brush with oil, wrap in baking paper and foil. In gas ovens with bottom heat, use only baking paper.

Bake at 200°C (392°F) for about 45 minutes, depending on size and oven.

• For the sauce : Sauté tomato paste in olive oil, then add about 1 glass (250 ml) of hot water.

-In a baking dish, place the cooked eggplants and slit them lengthwise. Gently press the flesh to open them, sprinkle with salt, and stuff with the meat mixture.

-Garnish each with cherry tomato halves or wedges and a small green pepper or strip of green pepper.

-Drizzle a bit of sauce over each eggplant and pour the rest into the dish.

-Bake in a preheated oven at 175°C (347°F) for 20–25 min or at 180°C (356°F) for 15–20 min.

Estimated Nutrition per Serving (1 stuffed eggplant out of 4) with ground beef (30% fat) :
• FRIED Version (assuming ~1.5 to 2.5 tbsp oil absorbed per eggplant) :
~420–490kcal ; Protein : ~18g (~14–17%) ; Fat : ~30–38g (~64–74%) ; Carbohydrates: ~15g (~12–14%) (Fiber : ~6g ; Sugars: ~6g)

• BAKED Version (assuming only ½ tsp oil per eggplant) :
~230–250kcal ; Protein : ~18g (~28–31%) ; Fat : ~12–14g (~45–50%) ; Carbohydrates: ~15g (~24–26%) (Fiber : ~6g ; Sugars: ~6g)

Sorry for the mistakes I use a translator.