Karnıyarık

Ingredients

• 4 medium eggplants (about 1.8kg total)
• 2 tbsp coarse salt, for degorging
• 1 cup (240ml) vegetable oil, for frying
• 500g ground beef
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 long green Turkish peppers (or 1 green bell pepper)
• 2 medium tomatoes
• 2 tbsp tomato paste, plus 1 tbsp for the baking liquid
• 1 tsp pul biber (Aleppo-style chili flakes)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• 1 cup hot water
• Cooked rice pilaf, for serving

Before you cook

• Peel the eggplants in alternating lengthwise stripes, leaving bands of skin on for structure.
• Lay the peeled eggplants in a colander.
• Sprinkle the eggplants all over with the coarse salt.
• Let the eggplants sweat for 30 minutes.
• Rinse the salt off the eggplants under cold water.
• Pat the eggplants completely dry with a towel.
• Finely chop the onion.
• Mince the garlic.
• Chop the parsley.
• Finely chop half of the green peppers for the filling.
• Finely chop one tomato for the filling.
• Slice the remaining pepper into rings for the topping.
• Slice the remaining tomato into rounds for the topping.
• Stir 1 tablespoon of tomato paste into the cup of hot water until dissolved for the baking liquid.

Steps

1. Preheat the oven to 200°C (400°F).
2. Heat the vegetable oil in a wide skillet over medium heat until shimmering.
3. Add the eggplants to the skillet.
4. Fry the eggplants for about 4 minutes per side, turning gently, until the skin blisters and the flesh is soft.
5. Transfer the fried eggplants to a paper-towel-lined tray to drain.
6. Pour off all but 1 tablespoon of oil from the skillet.
7. Return the skillet to medium heat.
8. Add the chopped onion to the skillet.
9. Cook the onion for 4 minutes until soft and translucent.
10. Stir in the garlic and chopped green pepper.
11. Cook for 2 minutes.
12. Add the ground beef, breaking it up with a spoon.
13. Cook the beef for 6-8 minutes until no pink remains.
14. Stir in the chopped tomato, 2 tablespoons tomato paste, pul biber, salt, and black pepper.
15. Cook the filling for 5 minutes until it thickens.
16. Remove the filling from the heat.
17. Stir in the chopped parsley.
18. Arrange the fried eggplants side by side in a baking dish.
19. Cut a lengthwise slit along the top of each eggplant without cutting through to the bottom.
20. Gently press the sides of each slit open to form a pocket.
21. Spoon the beef filling into each eggplant, mounding it slightly above the slit.
22. Top each stuffed eggplant with a tomato round and a pepper ring.
23. Pour the tomato-water mixture into the dish around the eggplants.
24. Bake uncovered for 25-30 minutes until the toppings are soft and the sauce is bubbling.
25. Let the karnıyarık rest for 5 minutes before serving with rice pilaf.