Turkish Stuffed Eggplant (Karnıyarık)

Instructions

1. Step 1

   Heat the oven to 220°C. Cut a deep lengthwise slit in each eggplant without cutting through the bottom, then coat them with 2 tbsp (30 ml) olive oil and season with ⅜ tsp (2 gr) salt.

   Ingredients used: 4.0 piece Eggplant, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board

2. Step 2

   Arrange the eggplants slit-side up in the baking dish and roast until soft enough to open gently.

   Timer: 25 min (fixed)

   Cookware: baking dish

3. Step 3

   Meanwhile, heat the remaining 2 tbsp (30 ml) olive oil in the skillet over medium heat. Add the onion and green pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 100.0 gr Green Bell Pepper, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic

   Cookware: skillet, wooden spoon

5. Step 5

   Add the beef and cook over medium heat, breaking it into small pieces, until no pink areas remain.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Ground Beef

   Cookware: skillet, wooden spoon

6. Step 6

   Stir in 1 ⅝ piece (200 gr) diced tomato, 1 ¼ tbsp (20 gr) tomato paste, ⅜ tsp salt, and the black pepper. Simmer until the filling is thick rather than watery.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Salt, 200.0 gr Tomato, 20.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat and fold the parsley into the filling.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: skillet, wooden spoon

8. Step 8

   Reduce the oven to 190°C. Gently widen the roasted eggplant slits and divide the beef filling among them.

   Cookware: baking dish, wooden spoon

9. Step 9

   Whisk the remaining 1 ¾ tsp (10 gr) tomato paste, ⅜ tsp (2 gr) salt, and the water in the bowl. Pour the sauce around the eggplants and arrange the remaining ⅞ piece (100 gr) sliced tomato over the filling.

   Ingredients used: 2.0 gr Salt, 100.0 gr Tomato, 10.0 gr Tomato Paste, 180.0 ml Water

   Cookware: baking dish, mixing bowl

10. Step 10

    Bake at 190°C until the sauce bubbles, the tomato softens, and the center of the filling reaches at least 71°C.

    Timer: 25 min (fixed)

    Cookware: baking dish