Karniyarik (Stuffed Eggplant) with Ground Beef and Vegetables

A classic Turkish dish featuring eggplant halves stuffed with a flavorful mixture of ground beef, tomatoes, onions, and peppers. A hearty and satisfying main course.

Prep Time

25 minutes

Total Time

1 hour 15 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.99/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef•Eggs

Mood:

Comfort Food

Ingredients

Servings

2largeEggplants(Long, slender eggplants are best)

£2.60

500gGround Beef(Lean ground beef)

£4.50

1largeOnion(Finely chopped)

£0.40

1mediumGreen Bell Pepper(Finely chopped)

£0.70

1mediumRed Bell Pepper(Finely chopped)

£0.80

400gTomatoes(Canned diced tomatoes, or fresh chopped tomatoes)

£1.20

2tablespoonsTomato Paste

£0.30

2clovesGarlic(Minced)

£0.15

4tablespoonsOlive Oil

£0.50

2tablespoonsParsley(Fresh, chopped)

£0.40

0.5teaspoonRed Pepper Flakes(Adjust to taste)

£0.10

1teaspoonCumin

£0.15

1teaspoonSalt(Adjust to taste)

£0.05

0.5teaspoonBlack Pepper(Adjust to taste)

£0.10

0.5cupWater(For the sauce)

Total Cost

£11.95

£2.99 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Wash and halve the eggplants lengthwise. Score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin.
3.
Brush the eggplant halves with 2 tablespoons of olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and bake for 20 minutes, or until slightly softened.
4.
While the eggplants are baking, prepare the filling. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
5.
Add the ground beef and cook, breaking it up with a spoon, until browned.
6.
Add the chopped onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5-7 minutes.
7.
Stir in the minced garlic, tomato paste, red pepper flakes, cumin, salt, and pepper. Cook for 1 minute more.
8.
Add the diced tomatoes and water to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
9.
Remove the eggplants from the oven. Using a spoon, carefully scoop out some of the eggplant flesh from the center of each half, creating a well for the filling. Be careful not to pierce the skin. Add the scooped-out eggplant flesh to the ground beef mixture.
10.
Spoon the ground beef mixture into the eggplant halves, dividing it evenly.
11.
Return the stuffed eggplants to the baking sheet and bake for another 20-25 minutes, or until the eggplants are tender and the filling is heated through.
12.
Garnish with fresh parsley before serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

575 kcal / 2406 kJ

Carbs

29g

11% of RDA

Fat

35g

50% of RDA

Protein

41g

82% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

16 g

18% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier dish, add more red pepper flakes to the filling.

Serve with rice or bulgur for a complete meal.

You can substitute ground lamb for ground beef if desired.

To prevent the eggplant from becoming bitter, you can salt the cut sides of the eggplant and let them sit for 30 minutes before rinsing and drying them.

Cooking Equipment

Oven

Stove

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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