Karnıyarık Çorbası

Karnıyarık Çorbası is a delightful Turkish soup that captures the essence of traditional stuffed eggplant with a low-carb twist. It features a rich, aromatic broth filled with tender eggplant, ground meat, and spices, perfect for a cozy meal.

Ingredients

• Eggplant - 1 medium
• Ground beef - 150 grams
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Tomato paste - 1 tablespoon
• Bell pepper - 1/2, diced
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Begin by cutting the eggplant in half lengthwise. Scoop out some of the flesh to create space for the filling, then sprinkle with salt and set aside to draw out moisture for about 10 minutes.
2. In a pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
3. Add the ground beef to the pot and cook until browned. Stir in the diced bell pepper and cook for an additional 2-3 minutes.
4. Mix in the tomato paste, cumin, paprika, salt, and black pepper, ensuring everything is well combined.
5. Chop the scooped-out eggplant flesh and add it to the mixture in the pot. Stir in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
6. While the soup simmers, preheat your oven to 180°C (350°F). Place the halved eggplants in a baking dish, cut side up, and fill each half with the beef mixture.
7. Cover the baking dish with foil and bake in the preheated oven for 20 minutes, until the eggplants are tender.
8. Once cooked, serve the soup hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• High protein content from ground beef, aiding muscle maintenance.

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