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        Calories
        118
        Fat
        17g
        Saturates
        9g
        Protein
        14g
        Carbs
        36g
        Sugars
        21g
        • Calories
          118
        • Fat
          17g
        • Saturates
          9g
        • Protein
          14g
        • Carbs
          36g
        • Sugars
          21g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          118
        • Fat
          17g
        • Saturates
          9g
        • Protein
          14g
        • Carbs
          36g
        • Sugars
          21g

        Arabic

        Stuffed eggplant karniyarik

        • Prep Time
          30 Mins
        • Cook Time
          40 Mins
        • Serves
          6

        About

        Colour and taste collide in this classic Turkish recipe that is a guaranteed show-stopper at any family iftar

        Ingredients

        Order Ingredients

        Method

        1. Prepare the eggplants by peeling strips from the skin, keeping the top on. Cut a slit in each eggplant without going all the way through.
        2. Fill a large bowl with cold water and add a teaspoon of salt. Soak the eggplants for 30 minutes.
        3. Meanwhile, heat 2 tablespoons of olive oil in a pan over medium heat and saute the onion until translucent. Add the minced garlic and cook until golden brown.
        4. Add the ground beef and brown it completely. Next, add the diced green pepper and tomato and cook for a few minutes. Mix in the tomato paste, salt and pepper.
        5. Discard the salt water and gently squeeze the eggplants. Dry them using a paper towel.
        6. Heat the vegetable oil in a pan over a medium heat and fry the eggplants on all sides until they're soft and brown.
        7. Preheat the oven to 180°C. Place the eggplants on a paper towel to absorb the excess oil, then put them in a baking dish and stuff them with the ground beef mixture.
        8. To make the sauce, mix the tomato paste and water and spoon it over the eggplants. Bake in the oven for 30 minutes until the eggplants are completely cooked and soft. Serve warm with white rice.
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