1 hour ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Low carb Turkish stuffed eggplant
This low carb Turkish stuffed eggplant is inspired by Karnıyarık, a classic Turkish dish of tender eggplant filled with savory ground meat. This version pairs roasted eggplant with a warmly spiced beef filling and a fresh, creamy garlic yogurt sauce for an easy, high protein, and gluten-free dinner packed with flavor.
USMetric
servingservings
Ingredients
Stuffed eggplant
- 2 lbs 900 g eggplant (one per serving)
- 2 tbsp 2 tbsp olive oil, divided
- 1½ lbs 650 g ground beef or ground lamb
- 1 (4 oz.) 1 (110 g) yellow onion choppedyellow onions chopped
- 3 3 garlic clove mincedgarlic cloves minced
- 2 tbsp 2 tbsp tomato paste
- 1 tsp 1 tsp ground cumin
- 1 tsp 1 tsp paprika powder
- 1 tsp 1 tsp dried oregano
- ½ tsp ½ tsp chili flakes
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- ½ cup 120 ml beef broth
- 2 tbsp 2 tbsp fresh parsley chopped
Garlic yogurt
- 1 cup (61⁄3 oz.) 240 ml (180 g) Greek yogurt (4% fat)
- 1 1 garlic clovegarlic cloves
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp lemon juice
- 1 tbsp 1 tbsp fresh mint or half the amount dried mint
- ¼ tsp ¼ tsp salt
Serving
- 2 tbsp 2 tbsp fresh parsley chopped
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Making low carb simple
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the eggplants in half lengthwise and score the flesh deeply lengthwise, being careful not to cut through the skin. Brush with olive oil and season with salt and pepper.
- Place the eggplants cut-side up on a baking sheet and roast for 30–40 minutes, depending on their size, until very tender.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned. Add the onion and cook until softened, then add the garlic and cook until fragrant.
- Stir in the tomato paste, cumin, paprika, oregano, red pepper flakes, salt, and pepper. Cook for 1–2 minutes, stirring, until fragrant.
- Add the beef broth and simmer until the liquid has reduced and the filling is juicy but not watery. Stir in the parsley.
- Remove the eggplants from the oven and gently press down the softened flesh with a fork to create space for the filling, keeping the skins intact. Divide the beef mixture between the eggplants and return to the oven for 8–10 minutes, or until the filling is hot and lightly browned.
- Meanwhile, mix the Greek yogurt, garlic, olive oil, lemon juice, mint, and salt until combined.
- Serve the stuffed eggplants with the garlic yogurt and garnish with fresh parsley.
Can I use another ground meat?
Yes. Ground lamb or turkey works well instead of beef. Lamb gives the dish a richer flavor, while turkey makes it slightly lighter.
Choose the right eggplant
Look for firm eggplants with smooth, glossy skin. Smaller eggplants generally contain fewer large seeds and tend to have a sweeter, less bitter flavor.
Make it ahead
The eggplants and beef filling can be prepared ahead and refrigerated separately. Assemble and bake them just before serving, then make the garlic yogurt while they heat through.
Add a little heat
For a spicier filling, increase the red pepper flakes or add a pinch of Aleppo pepper, which works especially well with the Turkish flavors.
