Stuffed Eggplants with Minced Meat and Rice

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. Salt the eggplant:
    Salting the eggplants before cooking helps to remove any bitterness and excess moisture, ensuring a better texture.
  3. Undercook the rice:
    Since the rice will continue to cook in the oven, slightly undercooking it during preparation helps prevent it from becoming mushy.
  4. 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.
  5. 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:

  1. 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.
  2. 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!

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Stuffed Eggplants with Minced Meat and Rice


  • Author: Olivia
  • 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

Units Scale
  • 2 medium-sized eggplants
  • 400 g minced meat (beef, lamb, or a mix)
  • 1 large onion, finely chopped
  • 23 cloves of garlic, minced
  • A bunch of fresh parsley, chopped
  • 50 g white rice (uncooked)
  • 100120 g tomato paste
  • 1/2 a tomato, chopped
  • 1/2 a pepper, finely chopped
  • Salt and pepper to taste
  • Yogurt (for serving)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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