Karniyarik Turkish Stuffed Eggplant Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplants split and stuffed with spiced ground beef, peppers, and tomatoes, originating from Ottoman cuisine. A vegetable-forward main that celebrates summer produce with savory, aromatic flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 5 medium sized eggplants (preferably similar in size)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 teaspoon ground cumin
- 1 medium-size bell pepper seeded and chopped
- 1/2 lb ground beef 80/20
- 4 cloves garlic thinly chopped
- 1 cup diced tomatoes (plus more as garnish on top)
- 1/2 teaspoon kosher salt (plus more for seasoning the belly of eggplants)
- 1/4 teaspoon black pepper
- 1/2 cup Italian Parsley chopped (more as a garnish)
- 1 cup hot water
- 1 tablespoon tomato paste
At a glance
PER SERVING · TIME 105M
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
- 1h 25m
- Sodium
- 214mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1461mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.