Karnıyarık

Instructions

1. Step 1

   Heat the oven to 190°C. Prepare the eggplants and vegetables as described in the ingredient list.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat 6 tbsp (90 ml) of the oil in a large frying pan over medium heat. Fry the eggplants, turning regularly, until browned and tender enough to yield when pressed, then transfer them to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Eggplant, 90.0 ml Vegetable Oil

   Cookware: Large frying pan, plate, tongs

3. Step 3

   Heat the remaining 2 tbsp (30 ml) oil in a medium frying pan over medium heat. Add the onion, chopped green peppers, and garlic; cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Garlic, 2.0 piece Green Bell Pepper, 1.0 piece Onion, 30.0 ml Vegetable Oil

   Cookware: medium frying pan, wooden spoon

4. Step 4

   Add the ground beef and cook over medium heat, breaking it apart, until no pink remains. Stir in the chopped tomato, 1 ¼ tbsp (20 gr) tomato paste, 1 tsp (6 gr) salt, and black pepper; cook until the mixture is thick and moist rather than watery.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 6.0 gr Salt, 1.0 piece Tomato, 20.0 gr Tomato Paste

   Cookware: medium frying pan, wooden spoon

5. Step 5

   Remove the filling from the heat and stir in the parsley.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: medium frying pan, wooden spoon

6. Step 6

   Arrange the fried eggplants in a baking dish. Cut a deep lengthwise slit in each without cutting through the bottom, gently open the centers, and divide the beef filling among them. Top each with a tomato wedge and half a green pepper.

   Ingredients used: 2.0 piece Green Bell Pepper, 1.0 piece Tomato

   Cookware: baking dish, Chef Knife, wooden spoon

7. Step 7

   Whisk the hot water with the remaining 1 ¾ tsp (10 gr) tomato paste and ¼ tsp (2 gr) salt. Pour the sauce into the baking dish around the eggplants, avoiding the tops.

   Ingredients used: 2.0 gr Salt, 10.0 gr Tomato Paste, 180.0 ml Water

   Cookware: baking dish, small bowl, whisk

8. Step 8

   Bake uncovered until the toppings soften, the sauce bubbles, and the centers of the fillings reach at least 71°C. Rest for 5 minutes before serving.

   Timer: 25 min (fixed)

   Cookware: baking dish, instant-read thermometer