Karnıyarık

Karnıyarık is a traditional Turkish dish that features tender eggplants stuffed with a flavorful mixture of vegetables and spices. This vegan version maintains the essence of the classic recipe while being completely plant-based and healthy.

Ingredients

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 small onion - finely chopped
• 2 cloves garlic - minced
• 1 medium bell pepper - diced
• 1 medium tomato - diced
• 100 grams mushrooms - chopped
• 1 teaspoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat-like shape. Sprinkle salt on the insides and let them sit for about 15 minutes to draw out moisture.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add the diced bell pepper, mushrooms, and the scooped-out eggplant flesh to the skillet. Cook for about 5-7 minutes until the vegetables are softened.
5. Stir in the diced tomato, tomato paste, thyme, paprika, salt, and black pepper. Cook for another 5-7 minutes until the mixture is well combined and heated through.
6. Rinse the salted eggplants under water to remove excess salt and pat them dry with a paper towel.
7. Stuff each eggplant half with the vegetable mixture and place them in a baking dish.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the eggplants are tender.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 215
• Protein: 4 g
• Carbs: 28 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and antioxidants from vegetables.

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