Karnıyarık

Per serving

Calories

380

Protein

18 g

Carbs

24 g

Fat

24 g

Fibre

5 g

Vitamins and minerals, % of a day’s needs

• Iron38%
• Vitamin D1%
• B12138%
• Zinc93%
• Magnesium33%
• Omega-319%
• Calcium7%
• Potassium31%
• Vitamin C46%
• Riboflavin26%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 2 large Eggplants
• 300 g Ground beef
• 1 medium Onion
• 40 g Pine nuts
• 200 ml Tomato sauce
• 3 Garlic cloves
• 3 tbsp Olive oil
• 20 g Fresh parsley

Method

1. 1

   Cut the eggplants in half lengthwise. Scoop out the centres with a spoon, leaving about 1cm (0.5-inch) of flesh. Finely chop the scooped-out flesh and set aside.

2. 2

   Brush the cut sides with olive oil and bake at 200°C (gas mark 6) for 10 minutes until just softened.

3. 3

   Finely chop the onion and mince the garlic. Heat 2 tbsp olive oil in a pan over medium heat and sauté the onion and garlic for 2 minutes until soft and fragrant.

4. 4

   Add the ground beef, breaking it up as it cooks, and fry over medium-high heat for 5 minutes until browned.

5. 5

   Add the chopped eggplant flesh and pine nuts. Cook for 3 minutes, then stir in the tomato sauce and simmer for 5 minutes until thickened. Season with salt and pepper.

6. 6

   Spoon the filling into the eggplant halves and arrange in a baking dish. Bake at 200°C (gas mark 6) for 15 minutes until the eggplant is tender and the filling is hot.

7. 7

   Garnish with fresh parsley and serve warm.