Karnıyarık

Ingredients

• 4eggplants
• 300 gground beef
• 1onion
• 2tomatoes
• 2 tbsptomato paste
• 80 mlolive oil
• to tastefine sea salt and black pepper

Method

1. Start by preparing the eggplants. Wash and dry 4 eggplants, then use a vegetable peeler to partially peel them, leaving strips of skin for texture. Cut a slit lengthwise in each eggplant, being careful not to cut all the way through. This will create a pocket for the filling. Sprinkle the inside with a little fine sea salt and let them rest for about 15 minutes to draw out excess moisture.
2. While the eggplants are resting, finely chop 1 onion and 2 tomatoes. Heat 40 ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Add 300 g of ground beef to the skillet, breaking it up with a wooden spoon, and season with salt and black pepper to taste. Cook until the beef is browned and fragrant.
3. Once the beef is browned, add the chopped tomatoes and 2 tbsp of tomato paste to the skillet. Stir well to combine, allowing the tomato paste to coat the beef and onions. Cook for another 5 minutes until the tomatoes have softened and the mixture is thick and cohesive. Taste the filling and adjust the seasoning with more salt and pepper if needed.
4. Rinse the salted eggplants under cold water and pat them dry with a kitchen towel. In a separate large skillet, heat the remaining 40 ml of olive oil over medium-high heat. Carefully add the eggplants to the skillet and cook them, turning occasionally, until they are golden brown and tender. This should take about 10 minutes. The eggplants should be soft enough to press gently with a spoon.
5. Preheat your oven to 180°C (350°F). Place the browned eggplants in a baking dish, slit side up. Gently open the slits and stuff each eggplant with the beef and tomato mixture, pressing it in to fill the pocket completely. If there is any filling left, distribute it around the eggplants in the baking dish.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. The eggplants should be fully tender, and the filling should be bubbling slightly. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
7. Remove the dish from the oven and let it cool for a few minutes before serving. Taste a small piece of the eggplant to ensure it is seasoned to your liking. Serve your Karnıyarık warm, alongside rice, bread, or a fresh salad, inviting everyone to share in this traditional Anatolian dish.