Karnıyarık

Ingredients

• 2 whole eggplants (medium)
• 8 oz ground beef
• ½ whole onion (medium)
• 2 whole garlic cloves
• ¾ cup canned crushed tomato
• ½ whole red bell pepper (medium)
• ½ tsp ground cumin
• ¼ tsp ground allspice

Instructions

1. 1

   Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place each eggplant on a cutting board. Use a sharp knife to cut each eggplant lengthwise (from stem to bottom tip) into two equal halves.

3. 3

   Using a small spoon, scoop out the flesh inside each eggplant half, leaving a shell about 0.5 inches thick. Work carefully to not pierce the skin. Chop the scooped flesh into small pieces about the size of a pea.

4. 4

   Place the onion cut-side down on the cutting board. Slice it lengthwise from root to tip into two halves, then place flat-side down and dice crosswise into pieces smaller than a grain of rice.

5. 5

   Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

6. 6

   Place the bell pepper flat on the cutting board. Slice it lengthwise from top to bottom into two pieces, then remove the white core and seeds. Dice the pepper crosswise into pieces the size of a pea.

7. 7

   Place a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

8. 8

   Add the diced onion to the hot oil and stir once every 30 seconds until the pieces turn soft and translucent, about 4 minutes.

9. 9

   Pour in the ground beef, breaking it apart with a wooden spoon as it cooks. Stir once every 30 seconds until no pink remains and the beef looks crumbly, about 5 minutes.

10. 10

    Add the minced garlic to the beef and stir for 30 seconds until the smell becomes strong and fragrant.

11. 11

    Stir the ground cumin and ground allspice into the beef mixture, stirring constantly for 30 seconds until the spices smell strongly fragrant.

12. 12

    Add the diced bell pepper and the chopped eggplant flesh to the beef, stir well, and cook over medium heat, stirring once every 30 seconds, until the eggplant is soft, about 4 minutes.

13. 13

    Pour in the crushed tomato and stir until everything is evenly mixed. Remove the skillet from heat.

14. 14

    Arrange the two eggplant halves skin-side down in a 9-by-13-inch baking dish, spacing them so they do not touch.

15. 15

    Divide the beef mixture evenly between the two eggplant halves, spooning it into the hollow center of each half until level with the rim.

16. 16

    Pour 0.5 cup of water into the bottom of the baking dish (not over the stuffing), so the eggplants can steam while baking.

17. 17

    Place the baking dish in the preheated oven. Bake until the eggplant skin has wrinkled slightly and the flesh feels very soft when pierced with a fork, about 25 minutes.

18. 18

    Remove the baking dish from the oven using oven mitts. Let the karnıyarık rest for 5 minutes before serving.

Tools you’ll need

• chef's knife
• cutting board
• small spoon
• 12-inch skillet
• wooden spoon
• 9-by-13-inch baking dish
• oven mitts
• fork

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