Karnıyarık
Tender eggplants stuffed with a savory ground beef filling, topped with tomatoes and peppers, then baked in a light tomato sauce.
Ingredients
- 4 Italian eggplants, peeled
- 1/4 cup olive oil
- 1 lb ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tomatoes, diced
- 2 Italian green peppers, sliced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup warm water
Instructions
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1
Slice 4 peeled Italian eggplants lengthwise down center without cutting through, then pan-fry in 1/4 cup olive oil over medium heat until softened and transfer to a baking dish.
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2
In the same pan, cook 1 lb ground beef until browned and internal temperature reaches 160F.
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3
Add 1 diced yellow onion, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper, cooking until onion is translucent.
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4
Stir in half of 2 tbsp tomato paste, half of 2 diced tomatoes, and 1/4 cup chopped fresh parsley, then remove from heat.
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5
Open center slits of Italian eggplants and stuff generously with beef mixture.
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6
Top stuffed eggplants with remaining tomatoes and 2 sliced Italian green peppers.
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7
Mix remaining tomato paste with 1 cup warm water and pour sauce into bottom of baking dish.
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8
Bake at 375F for 25 to 30 minutes until peppers are tender.