Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.7 (33)
Karniyarik Turkish Stuffed Eggplant
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 25%
CARBS 37G40% OF CAL
15G FIBER23G SUGAR0G OTHER
FAT 22G53% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Turkish stuffed eggplant where halved eggplants are filled with spiced ground beef, peppers, and tomatoes, then baked. It's savory, satisfying, and traditionally served with rice.
mainmediterraneanbeef🥧 baking dish🔥 ovendairy freegluten free
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 Italian eggplants
- 1/4 cup vegetable oil
- 2 tbsp olive oil
- 2 onion (chopped)
- 5 cloves garlic (minced)
- 8 oz ground beef (see notes)
- 1 green pepper (diced)
- 1 large tomato (diced)
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp tomato paste
- 1 cup boiling water
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 25%
CARBS 37G40% OF CAL
15G FIBER23G SUGAR0G OTHER
FAT 22G53% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 228mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1377mg
- Calcium
- 75mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.