Savory Baked Stuffed Eggplant
Experience the rich flavors of Turkish cuisine with this Stuffed Eggplant (Karniyarik) recipe. Tender eggplants are filled with a sumptuous mixture of minced meat, fragrant rice, and a blend of aromatic spices, then baked until golden. This dish is not only satisfying but also showcases the perfect harmony of textures and tastes, making it an irresistible centerpiece for any meal.
ingredients
- 2 large eggplants
- 1 lb ground beef or lamb
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp black pepper
- ½ tsp cinnamon
- ¼ cup parsley, chopped
- 3 tbsp olive oil
- Salt, to taste
- 1 cup vegetable or beef broth
- Fresh tomatoes or bell peppers for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Slice the eggplants in half lengthwise and scoop out some flesh to create a boat.
- 3.
Sprinkle the eggplant halves with salt and let them sit for 15 minutes to remove bitterness. Rinse and pat dry.
- 4.
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until soft.
- 5.
Add the ground meat, cooking until browned. Stir in diced tomatoes, tomato paste, spices, and cooked rice. Cook for another 5-7 minutes, mixing well.
- 6.
Remove from heat, stir in chopped parsley, and adjust seasoning with salt and pepper.
- 7.
Stuff the eggplant halves generously with the meat mixture. Arrange them in a baking dish.
- 8.
Pour broth into the dish, covering the bottom to keep the eggplants moist during baking.
- 9.
If desired, top with fresh tomato slices or bell pepper chunks for added flavor.
- 10.
Bake for 30-35 minutes, until eggplants are tender and tops are slightly golden.
- 11.
Serve hot, garnished with additional parsley if desired. Enjoy your Delicious Karniyarik!
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