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
- 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