Karnıyarık

Name: Karnıyarık
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
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

Tender eggplants stuffed with a savory ground beef filling, topped with tomatoes and peppers, then baked in a light tomato sauce.

60 minMediumServes 4380 cal/serving

TurkishDinnerStovetop and OvenHigh ProteinHigh FiberLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreePork-FreeCorn-Free

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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

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.
2

In the same pan, cook 1 lb ground beef until browned and internal temperature reaches 160F.
3

Add 1 diced yellow onion, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper, cooking until onion is translucent.
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.
5

Open center slits of Italian eggplants and stuff generously with beef mixture.
6

Top stuffed eggplants with remaining tomatoes and 2 sliced Italian green peppers.
7

Mix remaining tomato paste with 1 cup warm water and pour sauce into bottom of baking dish.
8

Bake at 375F for 25 to 30 minutes until peppers are tender.

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Questions

What oven temperature does Karnıyarık need?

For Karnıyarık, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork. The oven is also used at 375 F (about 190 C) in step 8.

What should Karnıyarık look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until onion is translucent. Step 8: cook until peppers are tender. A reading of 160 F on a thermometer settles it.

Can I use ground turkey instead of ground beef in Karnıyarık?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Karnıyarık uses 1 lb ground beef.

How many calories are in Karnıyarık?

One serving (the recipe makes 4) is about 380 calories, with 24 g protein, 18 g carbohydrate and 26 g fat, plus 6 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Karnıyarık?

Refrigerate what is left of Karnıyarık within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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