Mediterranean Stuffed Eggplant

Ingredients

In this Mediterranean adaptation of Karnıyarık, we incorporate the flavors and ingredients commonly found in Mediterranean cuisine. The original Turkish dish is traditionally made with ground lamb, but in this version, we use a combination of ground beef and lamb for a richer flavor. Additionally, we enhance the dish with Mediterranean spices such as oregano, thyme, and paprika, which add a delightful aroma and depth of flavor. The tomato sauce is also infused with Mediterranean herbs like basil and parsley, giving it a fresh and vibrant taste. We alse have the original recipe for Karnıyarık, so you can check it out.

• 2 large eggplants 2 large eggplants
• 1/2 lb (225g) ground beef 1/2 lb (225g) ground beef
• 1/2 lb (225g) ground lamb 1/2 lb (225g) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces and set aside.
3. 3.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef and lamb to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the chopped eggplant flesh, diced tomatoes, tomato paste, dried oregano, dried thyme, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Place the hollowed-out eggplant shells in a baking dish and fill them with the meat mixture.
7. 7.
   Drizzle the remaining olive oil over the stuffed eggplants and cover the baking dish with aluminum foil.
8. 8.
   Bake in the preheated oven for 40 minutes, or until the eggplants are tender.
9. 9.
   Remove from the oven and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt on the cut side of the eggplant and let it sit for 15 minutes before rinsing and using.
• Ground meat — For a leaner option, you can use ground turkey instead of ground beef and lamb.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked quinoa or lentils.
• Add a sprinkle of feta cheese on top before baking for an extra burst of flavor.
• Serve with a side of Greek yogurt and a fresh salad for a complete Mediterranean meal.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Mediterranean Stuffed Eggplant as a main course, accompanied by a side of fluffy couscous or crusty bread. Garnish with fresh parsley and a drizzle of olive oil for an extra touch of elegance.

Presentation advice

To enhance the presentation, place the stuffed eggplants on a platter and sprinkle with chopped parsley. Serve with a lemon wedge on the side for a pop of color and tangy flavor.