Stuffed Eggplants (Karniyarik) Turkish recipe

• Ingredients for 4 people : -4 medium eggplants -250 to 300g ground meat (depending on eggplant size) -1 onion -1 large tomato or 1.5 medium ones + extra for garnish -1 small green pepper for the filling + extra for garnish -1 tsp tomato paste + 1 tsp red pepper paste (biber salçası) for the filling (or just tomato paste if unavailable) (optional) -1 tbsp tomato paste for the sauce -A small handful of chopped fresh parsley -Salt and pepper to taste -Optional: 1 small garlic clove -2 tbsp olive oil for the filling + 1 tbsp for baking or more if frying + a drizzle for the sauce • Instructions: -Peel the eggplants in stripes and soak them in salted water for at least 30 minutes. (Don't skip this step.) -Meanwhile, prepare the filling : Sauté the chopped onion in olive oil until soft and slightly golden. Add chopped garlic and green pepper, and cook together. -Add tomato and pepper pastes, then stir in the ground meat. Cook until browned, breaking it up with a wooden spatula. Season with salt and pepper, add chopped parsley, mix well, and set aside. -Rinse and pat dry the eggplants, then lightly salt them. • If frying : Heat a layer of oil with 1 tsp vinegar until very hot but not boiling. Fry the eggplants on both sides until golden. Drain and pat excess oil with paper towels. • If baking : Prick eggplants in several places, brush with oil, wrap in baking paper and foil. In gas ovens with bottom heat, use only baking paper. Bake at 200°C (392°F) for about 45 minutes, depending on size and oven. • For the sauce : Sauté tomato paste in olive oil, then add about 1 glass (250 ml) of hot water. -In a baking dish, place the cooked eggplants and slit them lengthwise. Gently press the flesh to open them, sprinkle with salt, and stuff with the meat mixture. -Garnish each with cherry tomato halves or wedges and a small green pepper or strip of green pepper. -Drizzle a bit of sauce over each eggplant and pour the rest into the dish. -Bake in a preheated oven at 175°C (347°F) for 20–25 min or at 180°C (356°F) for 15–20 min. Estimated Nutrition per Serving (1 stuffed eggplant out of 4) with ground beef (30% fat) : • FRIED Version (assuming ~1.5 to 2.5 tbsp oil absorbed per eggplant) : ~420–490kcal ; Protein : ~18g (~14–17%) ; Fat : ~30–38g (~64–74%) ; Carbohydrates: ~15g (~12–14%) (Fiber : ~6g ; Sugars: ~6g) • BAKED Version (assuming only ½ tsp oil per eggplant) : ~230–250kcal ; Protein : ~18g (~28–31%) ; Fat : ~12–14g (~45–50%) ; Carbohydrates: ~15g (~24–26%) (Fiber : ~6g ; Sugars: ~6g) Sorry for the mistakes I use a translator. submitted by /u/debbiefrench____ [link] [comments]

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