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Karnıyarık (Turkish Stuffed Eggplant)
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Ingredients
- Large eggplants, halved lengthwise1 kg
- Minced meat250 g
- Onions, small dice2
- Garlic, chopped3 cloves
- Bell or green peppers, diced3
- Tomatoes, diced2 large
- Tomato juice½ cup
- Black pepper, paprika and ground coriander1 tsp + 1 tsp + ½ tsp
- Saltto taste
- oilfor brushing and sautéing
- Chopped fresh corianderto taste
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 16, fat 20, carbs 20, fiber 8, sugar 11
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder