Stuffed Eggplant (Karniyarik)

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In this classical Turkish dish, whose sanction translates to "split belly," eggplants are chopped unfastened and stuffed with a substance of crushed beef and tomatoes.

The stuffing tin beryllium assembled, covered and refrigerated, uncooked, a time successful advance. Let it travel to country somesthesia for 30 minutes earlier stuffing the eggplants.

Adapted from a look by Dina Sotsky-Doron of Gaithersburg.

Ingredients

6 tiny Italian oregon Holland assortment eggplants (7 to 8 ounces each)
Vegetable lipid oregon olive oil, for frying
1 mean yellowish onion, chopped
3 mean tomatoes (18 to 24 ounces)
8 ounces crushed beef
3/4 spoon salt
1/2 spoon freshly crushed achromatic pepper
2 cups homemade oregon no-salt-added chickenhearted oregon beef broth

Nutritional Facts

Per serving

Calories
190
Fat
10 g
Saturated Fat
3 g
Carbohydrates
17 g
Sodium
320 mg
Cholesterol
25 mg
Protein
11 g
Fiber
8 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by Dina Sotsky-Doron of Gaithersburg.

Tested by Jane Touzalin.

Published September 11, 2012

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Updated March 14, 2026

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