Karniyarik (Turkish Stuffed Eggplant with Meat - small portion)

Eggplants: The main vessel for the stuffing, choose medium-sized ones that are firm and glossy.

Ground beef: Provides the hearty, savory filling for the eggplants.

Onion: Adds sweetness and depth to the meat mixture.

Garlic: Enhances the overall flavor with its aromatic qualities.

Tomato: Adds freshness and a slight acidity to balance the richness of the beef.

Tomato paste: Intensifies the tomato flavor and adds a rich color to the filling.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Red pepper flakes: Provides a subtle kick of heat to the dish.

Olive oil: Used for sautéing and brushing the eggplants, adding a rich, fruity flavor.

Water: Helps to steam the eggplants in the oven, ensuring they become tender.

When preparing eggplants for stuffing, it's crucial to scoop out the flesh carefully to avoid tearing the skin. Use a small spoon or melon baller for precision. This ensures the eggplants hold their shape during baking and can adequately contain the meat mixture. Additionally, brushing the insides with olive oil not only adds flavor but also helps the eggplants cook evenly and become tender.

• Eggplants - Substitute with zucchini: Zucchini has a similar texture and can be hollowed out and stuffed just like eggplants.

• Ground beef - Substitute with ground turkey: Ground turkey is a leaner option and absorbs flavors well, making it a good alternative to ground beef.

• Onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• Garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• Tomato - Substitute with canned diced tomatoes: Canned diced tomatoes can be used in the same quantity and provide a similar texture and flavor.

• Tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it is sweeter, so you may want to adjust the seasoning.

• Salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• Black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantity.

• Red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in smaller quantities.

• Olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and can be used in the same quantity as olive oil.

• Water - Substitute with chicken broth: Chicken broth adds more flavor to the dish compared to plain water.

• Allow the karniyarik to cool completely at room temperature before storing.
• Transfer the stuffed eggplants to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, wrap each stuffed eggplant individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date.
• Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight, then bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until hot.
• If you prefer, you can also reheat directly from frozen. Place the karniyarik in a baking dish, cover with foil, and bake at 350°F (175°C) for 30-35 minutes, removing the foil for the last 10 minutes to allow the tops to crisp up.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Karniyarik in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggplants from drying out.
  4. Heat for about 20-25 minutes, or until the eggplants are warmed through.
  5. Optionally, uncover for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Place the Karniyarik on a microwave-safe plate.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the Karniyarik in the skillet, cover with a lid.
  4. Heat for about 10-15 minutes, turning occasionally to ensure even heating.
  5. Add a splash of water to the skillet if it starts to dry out, to keep the eggplants moist.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the Karniyarik in the air fryer basket.
  3. Heat for 8-10 minutes, checking halfway through to ensure even heating.
  4. If the top starts to brown too quickly, cover with a small piece of aluminum foil.

• Oven: Used for baking the stuffed eggplants to ensure they are tender and cooked through.

• Skillet: Essential for sautéing the onions, garlic, and browning the ground beef.

• Spatula: Handy for stirring the ingredients in the skillet to ensure even cooking.

• Knife: Necessary for finely chopping the onion, mincing the garlic, and dicing the tomato.

• Cutting board: Provides a safe surface for chopping and preparing the vegetables.

• Spoon: Useful for scooping out the flesh of the eggplants and for filling them with the meat mixture.

• Baking dish: Holds the stuffed eggplants and water while they bake in the oven.

• Measuring spoons: Ensures accurate measurement of the olive oil, salt, black pepper, and red pepper flakes.

• Measuring cup: Used to measure the water that is poured into the baking dish.

• Brush: Used to apply olive oil to the insides of the eggplants to help them cook evenly and add flavor.

Prepare the filling: Cook the ground beef, onions, and garlic in advance and store in the fridge.

Pre-scoop eggplants: Scoop out the eggplants ahead of time and keep them in an airtight container.

Use a food processor: Quickly chop the onion and garlic using a food processor.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Preheat the oven: Start preheating the oven while preparing the ingredients.

One-pan method: Use the same skillet for cooking the meat mixture and baking the eggplants.