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

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.

Download recipe

Ingredients We Send

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