Main Course

Vegan Stuffed Eggplant (Karnıyarık)

Name: Vegan Stuffed Eggplant (Karnıyarık)
Total time: 40 min
Yield: 4 servings
Ingredients: 4 pieces eggplant; 300 grams vegan minced meat; 1 pieces onion; 2 pieces green pepper; 1 pieces tomato; 1 pieces potato; 3 cloves garlic; 3 soup spoons vegetable oil; 1 soup spoons pepper paste; 1 teaspoon sumac powder

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

4 pieces eggplant
300 grams vegan minced meat
1 pieces onion
2 pieces green pepper
1 pieces tomato
1 pieces potato
3 cloves garlic
3 soup spoons vegetable oil
1 soup spoons pepper paste
1 teaspoon sumac powder

Step-by-Step Preparation

Speed:1x

Peel the eggplants in a striped pattern and let them soak in salted water for approximately 15 minutes to prevent them from darkening and to remove their bitterness. After the time is up, take the eggplants out of the water and dry them thoroughly with paper towels.

Pour 2 tablespoons of vegetable oil into a wide pan and heat. Place the dried eggplants into the pan and fry them by turning them until they are slightly soft and take on color, then arrange them in a baking dish.

Add the remaining vegetable oil to the same pan. Add the finely chopped onions and crushed garlic and sauté until they turn pink.

While continuing the sautéing process, add the green peppers and potatoes cut into small cubes to the pan, and sauté until the vegetables are soft.

Add the vegan minced meat to the vegetables and continue to sauté until the meat takes on color and releases and absorbs its juices. To deepen the flavor, add 1 teaspoon of ground sumac at this stage and mix.

Add 1/2 tablespoon of pepper paste, diced tomatoes, salt, and black pepper to the filling and sauté for a few more minutes, then remove from the heat.

Use a knife to slit the centers of the fried eggplants arranged in the baking dish to create a pocket, and fill these pockets with the prepared vegan minced meat filling.

In a separate bowl, dilute the remaining 1/2 tablespoon of pepper paste with 1 cup of warm water, and pour the prepared tomato paste sauce over the edges of the eggplants in the baking dish.

Bake in a preheated oven at 180 degrees for approximately 20 minutes until the eggplants are well softened and have absorbed the sauce.

After letting the vegan minced meat Karnıyarık rest for a bit after coming out of the oven, serve it hot.

Chef's Tips

To prevent the eggplants from absorbing too much oil, you can pre-cook them by arranging them on a baking tray, brushing them lightly with vegetable oil, and roasting them in the oven at 200 degrees before frying.
To ensure the vegan minced meat does not stick to the pan, be careful to cook it by stirring constantly over medium heat.

Alternative & Optional Ingredients

Optionally, you can place sliced tomatoes or peppers on top of the eggplants during the baking stage.
You can achieve a lighter flavor by choosing olive oil instead of vegetable oil.

Gourmet Recommendations

To enhance the flavor and acidity balance of the vegan minced meat, you can add a few drops of lemon juice during the cooking stage of the mixture.
You can serve it with homemade vegan yogurt during presentation.

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Nutrition Facts

Per Serving

Calories285 kcal

Protein14 g

Carbohydrates22 g

Fat16 g

Fiber 8 g

Sugar 6 g

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Main Course

Vegan Stuffed Eggplant (Karnıyarık)

Duration

40 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp