Stuffed Eggplant (Karniyarik)

Serves 4

Prep. time 15–20 minutes

Cooking time 50–60 minutes

Ingredients

1 pound ground beef

1 small onion, diced

2 large eggplants

2 teaspoons sea salt

1 medium tomato, coarsely chopped

1 tablespoon tomato paste

Salt and ground pepper to taste

2 cloves garlic, minced

1 small handful parsley, chopped

2 tablespoons coconut oil or ghee

1 medium tomato, sliced

4 long green chilies or ½ green bell pepper, cut into 4 long strips

Directions

1. Slice the eggplant in half lengthwise.
2. Add the eggplants to a bowl and cover them with water. Add the sea salt.
3. Soak for about 30 minutes.
4. Heat a medium saucepan or skillet over medium heat.
5. Add the meat; stir-cook for about 4 minutes until evenly brown and easy to break.
6. Add the onion; stir-cook for 3–4 minutes until soft and fragrant.
7. Add the garlic, chopped tomatoes, tomato paste, ground pepper, and salt; simmer for 4–5 minutes until the tomatoes are softened.
8. Add the chopped parsley and season with more ground pepper and salt.
9. Remove the eggplant and dry it with paper towels. Season with ground pepper and salt.
10.       Heat 2 tablespoons of oil in a medium saucepan or skillet over medium heat.
11.       Add the eggplant and stir-cook for 3–4 minutes until softened and browned. Remove the seeds from the eggplant. Add the filling and place in a baking tray.
12.        Top with the tomato slices and chilies.
13.        Preheat the oven to 400°F.
14.        Bake for 20–30 minutes until softened.
15.        Serve warm.