Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, May 01, 2006

Stuffed Eggplants with Ground Beef


Stuffed Eggplants with Ground Beef
4 small eggplants
1/2 cup sunflower oil
3/4 cup hot water with 1 tbsp crushed tomato

150 gr medium ground beef
1 small onion, sliced
1 medium tomato, put aside 4 thin slices, dice the rest
1 small cubanelle pepper, put aside 4 thin slices, chop the rest
1-2 garlic cloves, sliced
1 tbsp crushed tomato
3/4 cup hot water

Peel alternating strips of skin lengthwise as seen in the picture for each eggplant. Sprinkle salt on top and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out most of the seeds, making sure they don't fall apart. Place them in a clean pan.

Meanwhile cook all the filling ingredients in a small pot on medium heat. All the water should evaporate. Stir constantly towards the end.

Fill the eggplants equally with the filling using a teaspoon. Place the sliced tomato and green pepper on each eggplant. Pour 3/4 cup of hot water with 1 tbsp crushed tomato into the pan from the side. Cover the lid. Cook on medium-low heat for about 15 minutes.

Serve Karniyarik while still warm with Pilaf with Orzo and Cacik.


At 5:16 PM, Anonymous Anonymous said...

Should I combine the eggplant that I scooped out with the beef? Or, should I discard the scooped out eggplant.


At 1:56 PM, Blogger Binnur said...

You should discard the scooped out parts of the eggplant. Don't mix it
with the filling:)

At 3:36 AM, Anonymous Anonymous said...

I love your website! It's easy to use and you have so many traditional Turkish dishes and some not do popular ones... great. When ı make this dish, I don't fry the eggplant, I just drizzle a little olive oil over them and then grill. Less calories and still really tasty :)


At 5:22 PM, Blogger M. said...

Finally, Turkish cooking for the Westerners!!! I came across your site last night and I've tried your recipe (Pirincli Ispanak) last night for the first time and my husband, who's Turkish, loved it!!!

I've owned the "Sultan's Kitchen" by Ozan and some of his recipes were mostly fancy and was difficult to follow or took so long to prepare. Compared to your recipes, your traditional home-cook meals are what I'd been accustom to. I've ordered your book and looking forward to it!

Now, I'm going to try these tonight. Thanks again for such a wonderful site, I've referred your site to my friends and family.

At 1:46 PM, Anonymous Anonymous said...

Hi Binnur!

Last night my cooking club had a dinner consisting solely of your recipes. It was fabulous!

Here's the menu we had:

1. Haydari with feta cheese with pide as our appetizer.

2. Karniyarik with the Orzo Pilaf as our main course and side. I was going to make cacik, but we had haydari left over so we used that and it worked!

3. For salad we had your Mixed Green Salad with Yogurt Dressing served with pide.

4. Dessert was the Spinach Cake and also Turkish Almond Cookies.

Everything was delicious. I loved the Spinach Cake. Actually, I loved everything!

Our cooking club concentrates on healthy food. Your recipes were perfect for us.

Thanks so much!

At 11:06 AM, Anonymous Anonymous said...

Hi Binnur,
I have two questions:
Should the meat be browned thoroughly before you add the other ingredients?
Does the eggplant need to be cooked thoroughly when fried or is the purpose just to brown it and then have it cook later when it is in the sauce?
Wonderful recipes! Thank-you.

At 3:01 PM, Blogger Binnur said...

-You can cook them all together or separately.
-Fry the eggplants and stuff them with the cooked fillings. Finally, place the filled eggplants with the sauce into the pot and cook them all together.

At 9:11 PM, Anonymous Anonymous said...

I was recently in Turkey and had a wonderful eggplant dish similar to the Karnyiak but with chunks of meat (I think it was beef) and with a Bechamel type sauce on the top. I suspect it was baked in the oven. Do you know what I am referring to and would you have a recipe?

At 3:59 PM, Blogger Binnur said...

It is Garden Kebab (Bostan Kebabi). I've already posted the one without bechamel sauce.


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