How to make it
5 steps. Take it one step at a time.
Peel the eggplants
Peel the eggplants in stripes (zebra pattern). Soak them in salted water for 20 minutes to remove bitterness, then pat dry thoroughly.
20 minBrush the eggplants
Brush the eggplants with olive oil and place them on a baking sheet. Roast in a preheated oven at 200°C (392°F) for about 20-25 minutes until softened.
25 minHeat the remaining olive oil and sauté the onions and green peppers
In a large pan, heat the remaining olive oil and sauté the onions and green peppers until soft. Add the ground beef and cook until browned. Stir in the garlic, tomatoes, 1 tablespoon of tomato paste, salt, and black pepper. Cook for 10 minutes, then stir in the parsley.
15 minSlit the roasted eggplants lengthwise without cutting all the way through
Slit the roasted eggplants lengthwise without cutting all the way through. Press the center open to create a pocket. Stuff generously with the meat mixture.
Mix the remaining 1 tablespoon of tomato paste
Mix the remaining 1 tablespoon of tomato paste with 1 cup of warm water and pour it around the eggplants in a baking dish. Bake at 180°C (356°F) for 20-25 minutes.
25 min
A little kitchen wisdom
Traditional Karnıyarık is often fried, but roasting the eggplants is a healthier alternative that maintains the same great flavor. For the best results, use medium-sized, firm eggplants.
