Karnıyarık Burger

Karnıyarık Burger is a delightful vegetarian twist on a traditional Turkish dish, featuring eggplant filled with a savory mixture and served in a burger style. This unique burger combines rich flavors and textures, making it a satisfying meal for any time of day.

Ingredients

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100 grams mushrooms, finely chopped
• 1 medium tomato, diced
• 1 teaspoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 50 grams feta cheese, crumbled
• 2 whole grain burger buns
• Lettuce leaves for garnish
• Sliced tomatoes for topping
• Sliced cucumbers for topping

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and scoop out some flesh to create a boat shape. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture.
3. In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent.
4. Add the chopped mushrooms and cook until they soften. Then stir in the diced tomato, tomato paste, thyme, paprika, salt, and pepper. Cook for another 5 minutes until the mixture thickens.
5. Remove from heat and stir in the crumbled feta cheese. Adjust seasoning if necessary.
6. Rinse the eggplant halves to remove excess salt and pat dry. Place them cut-side up on a baking sheet and brush with olive oil.
7. Fill each eggplant half with the mushroom and feta mixture, then bake in the preheated oven for 20-25 minutes until the eggplants are tender.
8. While the eggplants are baking, toast the whole grain burger buns in a separate pan or oven.
9. Assemble the burgers by placing a baked eggplant half on the bottom half of each bun. Top with lettuce, sliced tomatoes, and cucumbers. Cover with the top half of the bun and serve immediately.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 25 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants from eggplants and tomatoes that may help reduce inflammation.

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