Karniyarik

This is a Turkish lunch/dinner dish consisting of eggplants stuffed with vegetables and ground beef. Works best with smaller eggplants. Vegan if made with vegan menemen. Gluten free.

Ingredients

• menemen

• 1 eggplant per serving

• cooking oil (preferably canola or another oil with a high smoke point)

Process

1. Peel eggplants in broad "stripes" lengthwise to expose skin, pierce along the body with a knife

2. Leave eggplants in salt water for 30 minutes to an hour to remove bitterness

3. Preheat oven to 170 degrees Celsius (338 degrees Fahrenheit)

4. Make menemen, with or without ground beef (instructions given in Breakfast section)

5. Fry eggplants in a pan on high heat, rotating occasionally until cooked and softened all the way through

6. Place eggplants in an oven-safe tray, make a cavity lengthwise with a knife and stuff with menemen

7. Cook in oven for 20-25 minutes, then remove and serve