Nema Ground Beef, Wholesale Case (16 x 1 lb)

Authentic Recipe: Karnıyarık (Stuffed Eggplant)

Karnıyarık means 'split belly': whole eggplants fried, split open and filled with spiced ground beef, then baked with tomatoes. It's a classic of Turkish home cooking.

Serves: 4 | Prep: 20 min | Cook: 45 min

Ingredients

• 4 medium eggplants
• 1 lb ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 green peppers (1 chopped, 1 sliced for topping)
• 2 tomatoes (1 diced, 1 sliced for topping)
• 1 tbsp tomato paste
• Salt, black pepper and red pepper flakes
• Oil for frying
• ½ bunch parsley, chopped

Instructions

1. Peel the eggplants in stripes, soak them in salted water for 15 minutes, then pat dry.
2. Fry the eggplants whole in hot oil, turning, until soft and golden. Drain on paper towels.
3. Cook the onion in a little oil, add the ground beef and brown it. Stir in the garlic, chopped pepper, diced tomato and tomato paste, season, and cook 5 minutes. Add the parsley.
4. Place the eggplants in a baking dish, slit each one lengthwise and press it open to make a pocket.
5. Fill with the meat mixture and top with a tomato slice and a pepper slice.
6. Mix 1 tsp tomato paste with 1 cup hot water, pour it around the eggplants and bake at 350°F (180°C) for 25–30 minutes.

Tips

• Soaking the eggplants keeps them from absorbing too much oil.
• Serve with rice pilaf and plain yogurt.

Traditional Turkish home recipe, written by Shopping Halal.