Karniyarik

🔥 Prep

• Wash the 4 eggplants, trim the stems, slice each lengthwise, and scoop out the flesh leaving a 1‑cm thick shell; place the scooped flesh in a bowl, sprinkle with a pinch of salt, let sit for 10 minutes, then pat dry.
• Dice the 1 onion and mince the 2 garlic cloves.
• Roughly chop the 2 tomatoes.
• Measure out 3 tbsp olive oil and 1 tbsp tomato paste.
• Combine the 300 g minced beef with salt, pepper, and optional spices (e.g., paprika, cumin) in a bowl; keep ready for cooking.

🔥 Cook

• 1. Heat 2 tbsp of the olive oil in a large skillet over medium heat and add the diced onion; sauté for 3–4 minutes until translucent.
• 2. Add the minced garlic and cook for 30 seconds until fragrant.
• 3. Stir in the 1 tbsp tomato paste and cook for 1 minute, stirring constantly to avoid burning.
• 4. Add the chopped tomatoes and cook over medium heat for 5–6 minutes until they break down and the mixture thickens.
• 5. Add the 300 g minced beef to the skillet, break it up with a spoon, and cook over medium‑high heat for 6–8 minutes until browned and cooked through; season with salt, pepper, and optional paprika or cumin.
• 6. Remove the skillet from heat and let the meat mixture cool slightly; then gently fold in the reserved eggplant flesh (if desired) for extra texture.
• 7. Preheat the oven to 180 °C (350 °F).
• 8. Arrange the eggplant shells on a baking sheet lined with parchment paper; drizzle the remaining 1 tbsp olive oil over the shells.
• 9. Spoon the meat filling into each eggplant cavity, pressing lightly to fill completely.
• 10. Place the stuffed eggplants in the preheated oven and bake for 25–30 minutes until the eggplant is tender and the tops are lightly golden.
• 11. Remove from oven, let rest for 5 minutes before serving.

🔥 Serve

• Garnish with freshly chopped parsley or mint if desired.
• Serve warm with a side of rice pilaf, bulgur, or crusty bread.
• Accompany with a simple salad of cucumber, tomato, and lemon vinaigrette.
• Optionally drizzle a little extra‑virgin olive oil or a squeeze of lemon juice over the top before serving.