Stuffed eggplants, also known as “Imam Bayildi” or “Karnıyarık” in Turkish cuisine, are a delicious and hearty dish that combines tender eggplants with a savory filling of minced meat, rice, and aromatic spices. This recipe is perfect for a wholesome family dinner or special occasion. The eggplants are baked until soft and filled with a flavorful mixture of ground meat, onions, garlic, tomatoes, and parsley. Serve it with yogurt for a tangy contrast, and you’ve got a well-rounded meal that’s both comforting and nutritious. This dish is versatile, easy to prepare, and full of flavor!
Full Recipe:
Ingredients:
- 2 medium-sized eggplants
- 400 g minced meat (beef, lamb, or a mix)
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- A bunch of fresh parsley, chopped
- 50 g white rice (uncooked)
- 100-120 g tomato paste
- 1/2 a tomato, chopped
- 1/2 a pepper, finely chopped
- Salt and pepper to taste
- Yogurt (for serving)
How to Make It:
- Prepare the eggplants:
- Wash and dry the eggplants. Slice each eggplant lengthwise, creating two halves. Using a small knife, carefully scoop out some of the flesh to create a cavity for the filling, leaving a thin layer of flesh around the edges to keep the structure intact.
- Lightly salt the inside of the eggplants to draw out excess moisture and bitterness. Set them aside for 10-15 minutes. After that, pat the eggplants dry with a paper towel.
- Cook the rice:
- In a small saucepan, cook the rice according to package instructions, but slightly undercook it (about 5 minutes less than the usual cooking time). The rice will finish cooking in the oven, so you want it to retain some bite. Drain and set the rice aside.
- Prepare the filling:
- Heat a tablespoon of oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the minced meat to the pan and cook until browned, breaking it up with a spatula as it cooks. Season with salt and pepper.
- Once the meat is fully cooked, stir in the tomato paste, chopped tomato, and chopped pepper. Let the mixture simmer for 5-7 minutes until the vegetables soften and the flavors combine.
- Add the partially cooked rice and chopped parsley to the meat mixture. Stir to combine everything thoroughly. Taste and adjust the seasoning if needed.
- Stuff the eggplants:
- Preheat your oven to 180°C (350°F). Lightly oil a baking dish and place the prepared eggplant halves inside.
- Spoon the meat and rice filling into the eggplant cavities, pressing it down gently to fit as much filling as possible.
- Bake the eggplants:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the eggplants are tender and fully cooked. For a more caramelized top, you can remove the foil during the last 10 minutes of baking.
- Serve:
- Once the stuffed eggplants are ready, remove them from the oven and let them cool slightly. Serve with a side of yogurt for a creamy, tangy contrast to the rich filling.
Nutrition Facts (per serving, based on 4 servings):
Nutrient | Amount per Serving (Approx.) |
---|---|
Calories | 350-400 kcal |
Protein | 20-25 g |
Fat | 20-25 g |
Carbohydrates | 25-30 g |
Fiber | 5 g |
Sugar | 7-10 g |
Sodium | 500 mg |
Note: Nutritional values are estimates and may vary based on ingredients and portion sizes.
FAQs:
- Can I use a different type of meat? Yes, this recipe works well with beef, lamb, or even ground chicken or turkey. You can also create a vegetarian version by replacing the meat with more vegetables like mushrooms or lentils.
- Do I have to use white rice? While white rice is traditional, you can substitute it with brown rice, quinoa, or even bulgur for a healthier, whole-grain option.
- What if I don’t like eggplant? If you’re not a fan of eggplant, you can use bell peppers, zucchini, or even tomatoes as the base for stuffing.
- Can I freeze stuffed eggplants? Yes! You can freeze the stuffed eggplants after baking. Allow them to cool completely, then place them in an airtight container and freeze for up to 3 months. To reheat, bake them in the oven at 180°C (350°F) until heated through.
Tips for Making the Perfect Stuffed Eggplants:
- Choose the right eggplant:
Look for medium-sized eggplants that are firm to the touch with smooth skin. Smaller eggplants tend to be sweeter and less bitter than larger ones. - Salt the eggplant:
Salting the eggplants before cooking helps to remove any bitterness and excess moisture, ensuring a better texture. - Undercook the rice:
Since the rice will continue to cook in the oven, slightly undercooking it during preparation helps prevent it from becoming mushy. - Customize the spices:
You can add extra spices like cumin, paprika, or cinnamon to the filling for more depth of flavor. Don’t be afraid to experiment with your favorite spices. - Add a sauce:
For extra flavor, you can drizzle a bit of tomato sauce or broth over the stuffed eggplants before baking. This helps keep them moist and adds a bit more richness to the dish.
Storage Tips:
- Refrigeration:
Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) or microwave until warmed through. - Freezing:
To freeze, allow the stuffed eggplants to cool completely after baking. Place them in a freezer-safe container and freeze for up to 3 months. To reheat, thaw them in the refrigerator overnight and bake in the oven until heated through.
Conclusion:
Stuffed Eggplants with Minced Meat and Rice is a wholesome, flavorful dish that’s perfect for a cozy family dinner or a special occasion. The combination of tender eggplant, savory meat, aromatic spices, and tangy yogurt makes for a delightful meal that’s both satisfying and nutritious. With simple ingredients and easy preparation, this dish is a fantastic way to showcase the rich flavors of Mediterranean cuisine. Serve it with a side of yogurt for a complete and balanced meal that will impress your guests and leave everyone asking for seconds!
PrintStuffed Eggplants with Minced Meat and Rice
- Total Time: 1hr
Description
Stuffed eggplants, also known as “Imam Bayildi” or “Karnıyarık” in Turkish cuisine, are a delicious and hearty dish that combines tender eggplants with a savory filling of minced meat, rice, and aromatic spices. This recipe is perfect for a wholesome family dinner or special occasion. The eggplants are baked until soft and filled with a flavorful mixture of ground meat, onions, garlic, tomatoes, and parsley. Serve it with yogurt for a tangy contrast, and you’ve got a well-rounded meal that’s both comforting and nutritious. This dish is versatile, easy to prepare, and full of flavor!
Ingredients
- 2 medium-sized eggplants
- 400 g minced meat (beef, lamb, or a mix)
- 1 large onion, finely chopped
- 2–3 cloves of garlic, minced
- A bunch of fresh parsley, chopped
- 50 g white rice (uncooked)
- 100–120 g tomato paste
- 1/2 a tomato, chopped
- 1/2 a pepper, finely chopped
- Salt and pepper to taste
- Yogurt (for serving)
Instructions
- Prepare the eggplants:
- Wash and dry the eggplants. Slice each eggplant lengthwise, creating two halves. Using a small knife, carefully scoop out some of the flesh to create a cavity for the filling, leaving a thin layer of flesh around the edges to keep the structure intact.
- Lightly salt the inside of the eggplants to draw out excess moisture and bitterness. Set them aside for 10-15 minutes. After that, pat the eggplants dry with a paper towel.
- Cook the rice:
- In a small saucepan, cook the rice according to package instructions, but slightly undercook it (about 5 minutes less than the usual cooking time). The rice will finish cooking in the oven, so you want it to retain some bite. Drain and set the rice aside.
- Prepare the filling:
- Heat a tablespoon of oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the minced meat to the pan and cook until browned, breaking it up with a spatula as it cooks. Season with salt and pepper.
- Once the meat is fully cooked, stir in the tomato paste, chopped tomato, and chopped pepper. Let the mixture simmer for 5-7 minutes until the vegetables soften and the flavors combine.
- Add the partially cooked rice and chopped parsley to the meat mixture. Stir to combine everything thoroughly. Taste and adjust the seasoning if needed.
- Stuff the eggplants:
- Preheat your oven to 180°C (350°F). Lightly oil a baking dish and place the prepared eggplant halves inside.
- Spoon the meat and rice filling into the eggplant cavities, pressing it down gently to fit as much filling as possible.
- Bake the eggplants:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the eggplants are tender and fully cooked. For a more caramelized top, you can remove the foil during the last 10 minutes of baking.
- Serve:
- Once the stuffed eggplants are ready, remove them from the oven and let them cool slightly. Serve with a side of yogurt for a creamy, tangy contrast to the rich filling.
- Prep Time: 20mins
- Cook Time: 40mins