Karniyarik – Turkish Stuffed Eggplant by @fitgreenmind

2h

4 servings

🍆

2

Eggplant

🫒

Olive oil

🧅

1

Onion

🫗

Oil

🍅

3 tbsp

Tomato paste

🫙

1 tsp

Cumin

🫙

1 tsp

Ground coriander

🧂

1 tsp

Salt

🌶️

1 tsp

Paprika

🌶️

0.5 tsp

Chili powder

🫘

80 g

Protein lentil mix

💧

300 ml

Water

🍚

Rice

🥣

Yogurt

  1. Step
    • Eggplant

    Poke the eggplants with a fork.

  2. Brush
    • Eggplant
    • Olive oil

    Brush with a little olive oil.

  3. Bake
    • Eggplant

    Bake for 30 minutes at 200°C.

  4. Fry
    • Onion
    • Oil

    Fry the onion in oil for 4-5 minutes.

  5. Add
    • Tomato paste
    • Cumin
    • Ground coriander

    Add the tomato paste, cumin, ground coriander, salt, paprika and chili powder.

  6. Add
    • Protein lentil mix

    Add the protein lentil mix.

  7. Add
    • Water
    • Eggplant

    Add the water and let it simmer until the eggplant is done.

  8. Cut
    • Eggplant

    Cut the eggplants open lengthwise.

  9. Mash
    • Eggplant

    Mash the inside.

  10. Add
    • Eggplant
    • Protein lentil mix

    Add some filling to the eggplant and bake for another 30 minutes.

  11. Serve
    • Rice
    • Yogurt

    Serve with rice and yogurt.

Karniyarik – Turkish Stuffed Eggplant by @fitgreenmind

2h

4 servings

🍆

2

Eggplant

🫒

Olive oil

🧅

1

Onion

🫗

Oil

🍅

3 tbsp

Tomato paste

🫙

1 tsp

Cumin

🫙

1 tsp

Ground coriander

🧂

1 tsp

Salt

🌶️

1 tsp

Paprika

🌶️

0.5 tsp

Chili powder

🫘

80 g

Protein lentil mix

💧

300 ml

Water

🍚

Rice

🥣

Yogurt

Preparation Steps

  1. Step 1/11

    Poke the eggplants with a fork.

    🍆Eggplant
    🍴Fork

  2. Step 2/11

    Brush with a little olive oil.

    🍆Eggplant
    🫒Olive oil
    🖌️Pastry brush

  3. Step 3/11

    Bake for 30 minutes at 200°C.

    🍆Eggplant

  4. Step 4/11

    Fry the onion in oil for 4-5 minutes.

    🧅Onion
    🫗Oil
    🍳Frying pan

  5. Step 5/11

    Add the tomato paste, cumin, ground coriander, salt, paprika and chili powder.

    🍅Tomato paste
    🫙Cumin
    🫙Ground coriander
    🧂Salt
    🌶️Paprika
    🌶️Chili powder
    🍳Frying pan
    🥄Spoon

  6. Step 6/11

    Add the protein lentil mix.

    🫘Protein lentil mix
    🍳Frying pan
    🥄Spoon

  7. Step 7/11

    Add the water and let it simmer until the eggplant is done.

    💧Water
    🍳Frying pan
    🥄Spoon

  8. Step 8/11

    Cut the eggplants open lengthwise.

    🍆Eggplant
    🔪Knife

  9. Step 9/11

    Mash the inside.

    🍆Eggplant
    🥄Spoon

  10. Step 10/11

    Add some filling to the eggplant and bake for another 30 minutes.

    🍆Eggplant
    🫘Protein lentil mix
    🥄Spoon

  11. Step 11/11

    Serve with rice and yogurt.

    🍚Rice
    🥣Yogurt

Composition

Ingredients

Types

Vegetables, Oils, Condiments, Spices, Seasonings, Legumes, Beverages, Grains, Dairy alternatives

Ingredients

Eggplant, Olive oil, Onion, Oil, Tomato paste, Cumin, Ground coriander, Salt, Paprika, Chili powder, Protein lentil mix, Water, Rice, Yogurt

Notes

Eggplant (large), Olive oil (for brushing the eggplants), Protein lentil mix (three lentil varieties, by Davert), Rice (organic rice by Davert, to serve), Yogurt (vegan, to serve)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

320 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 45g, Fat: 9g, Fiber: 10g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 560mg, Potassium: 650mg, Iron: 3.5mg, Magnesium: 65mg, Calcium: 65mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.3mg, Folate: 70mcg, Vitamin K: 12mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

1 hour 0 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Fork, Pastry brush, Frying pan, Knife, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish

Geographic

Turkey, Marmara

Various

Aspect

Texture

Tender, Soft, Creamy, Hearty, Saucy

Flavors

Savory, Tomato-rich, Earthy, Warmly Spiced, Mildly Spicy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerate : 3-4 days (Cool leftovers within 2 hours of cooking.,Store in an airtight container at 4°C or below.,Keep rice and yogurt separate when possible.), freeze : up to 3 months (Freeze cooked stuffed eggplant and lentil filling in an airtight freezer-safe container.,Freeze rice separately for best texture.,Do not freeze the yogurt topping.)