Karnıyarık

Instructions

1. Step 1

   Preheat the oven to 220°C.

2. Step 2

   Peel alternating lengthwise strips from each eggplant, leaving some skin intact. Cut a deep lengthwise slit in each one without cutting through, then brush with the allocated oil and season with the allocated salt.

   Ingredients used: 4.0 piece Eggplant, 80.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Arrange the eggplants on the baking sheet and roast until softened enough to open at the slits.

   Timer: 25 min (fixed)

   Cookware: baking sheet

4. Step 4

   Meanwhile, heat the allocated oil in a frying pan over medium heat. Add the onion and 2 chopped green peppers, then cook until softened.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Green Bell Pepper, 20.0 ml Olive Oil, 200.0 gr Onion

   Cookware: frying pan, wooden spoon

5. Step 5

   Add the garlic and cook briefly until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: frying pan, wooden spoon

6. Step 6

   Add the ground beef and cook over medium heat, breaking it into small pieces, until browned and the center reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Ground Beef

   Cookware: frying pan, wooden spoon

7. Step 7

   Stir in the 3 chopped tomatoes, the allocated tomato paste, salt, and all the black pepper. Cook until the tomatoes soften and excess liquid reduces, then remove from the heat and stir in the parsley.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 2.0 gr Ground Black Pepper, 4.0 gr Salt, 3.0 piece Tomato, 15.0 gr Tomato Paste

   Cookware: frying pan, wooden spoon

8. Step 8

   Lower the oven to 190°C. Mix the remaining tomato paste with the water and pour it into the baking dish.

   Ingredients used: 15.0 gr Tomato Paste, 180.0 ml Water

   Cookware: baking dish, small bowl

9. Step 9

   Transfer the roasted eggplants to the baking dish and carefully open their slits. Fill them with the beef mixture, top each with a tomato wedge and a whole green pepper, and drizzle with the remaining oil.

   Ingredients used: 4.0 piece Green Bell Pepper, 20.0 ml Olive Oil, 1.0 piece Tomato

   Cookware: baking dish, baking sheet

10. Step 10

    Bake until the sauce bubbles, the peppers soften, and the eggplants are fully tender. Rest briefly before serving.

    Timer: 25 min (fixed)

    Cookware: baking dish