Oven-Baked Karniyarik (Stuffed Eggplant)

Prepared by baking instead of frying, this recipe contains 290 kcal and 20g of protein, helping to maintain muscle mass while reducing overall fat intake.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 eggplants · 136 kcal in the whole recipe
• 160g lean ground beef · 244 kcal in the whole recipe
• 1.5 tomatoes · 30 kcal in the whole recipe
• 1/2 green pepper · 10 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1 tbsp olive oil · 133 kcal in the whole recipe
• Garlic, salt, black pepper

Method

1. Required equipment: A baking tray, parchment paper, a sharp knife, and a frying pan.

   

2. Slice the eggplants in half lengthwise and brush the inside surfaces with olive oil.

   

3. Place the eggplants on a tray lined with parchment paper and bake at 200°C for 25 minutes until soft.

   

4. Dice the onion and garlic into small cubes.

   

5. Place the pan over medium heat, add the ground beef, and stir until it turns brown.

   

6. Add the diced onion and garlic to the pan and sauté until the onions become translucent.

   

7. Dice half of the tomatoes, add them to the pan, and cook until the liquid evaporates.

   

8. Use a spoon to gently press down the center of the baked eggplants to create a cavity.

   

9. Distribute the prepared meat mixture into the eggplant cavities.

   

10. Slice the remaining tomatoes and arrange them on top of the eggplants along with the peppers.

    

11. Add half a tea glass of water to the tray and bake at 180°C for another 20 minutes.

    

12. The dish is ready when the tomatoes are soft and the peppers have slightly browned.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.