Gluten-Free Turkish Stuffed Eggplants (Karnıyarık)

Delve into the rich flavors of Turkish cuisine with this gluten-free version of Karnıyarık recipe, a classic dish featuring tender eggplants stuffed with a savory mix of ground meat, tomatoes, and aromatic herbs. This dish marries the depth of traditional spices with the freshness of vegetables, offering a hearty and satisfying meal that’s perfect for anyone seeking the essence of Turkish home cooking without the gluten.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Serving: 4

Ingredients:

1. 4 medium eggplants
2. 1 lb ground beef or lamb
3. 2 large tomatoes, finely diced
4. 1 onion, finely chopped
5. 2 cloves of garlic, minced
6. 1/4 cup olive oil
7. 1 teaspoon ground cumin
8. 1 teaspoon paprika
9. Salt and pepper to taste
10. Fresh parsley, chopped (for garnish)
11. 1 cup of water (for cooking)

Method:

1. Prep the Eggplants:
   • Slice the eggplants in half lengthwise and make deep slits in the flesh without cutting through the skin. Soak them in salted water for 15 minutes, then pat dry and brush with olive oil.
2. Cook Eggplants:
   • Preheat the oven to 375°F (190°C). Place the eggplants on a baking sheet and bake for 20 minutes until they are soft.
3. Prepare the Filling:
   • While the eggplants are baking, heat a skillet over medium heat. Add the ground meat, onion, and garlic, cooking until the meat is browned. Stir in the diced tomatoes, cumin, paprika, salt, and pepper, and cook for an additional 5 minutes.
4. Stuff the Eggplants:
   • Remove the eggplants from the oven and press the centers down to create a cavity. Spoon the meat mixture into the cavities of each eggplant.
5. Bake:
   • Pour a cup of water into the baking tray (around the eggplants, not over them). Return the tray to the oven and bake for another 20 minutes.
6. Garnish and Serve:
   • Garnish with fresh parsley before serving. Serve hot.

Notes:

• For a vegetarian version, substitute the ground meat with a mix of lentils and finely chopped mushrooms.
• Ensure the eggplants are thoroughly dried after soaking to avoid them becoming too soggy.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 320 kcal
• Protein: 22g
• Carbohydrates: 20g
• Fat: 18g
• Fiber: 7g
• Sodium: 200mg
• Sugars: 10g

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