Karnıyarık translates to “split belly,” referencing the preparation method of this classic Turkish eggplant dish. Whole eggplant halves are baked, scooped out, and then stuffed with a rich, savory filling of minced meat (lamb or beef), tomatoes, and herbs.

Prep Time	Cook Time	Serves
25 minutes	1 hour	4

Part A: Ingredients

• Eggplant: 4 medium-sized Long Eggplants, $1/4$ cup Oil (for brushing/frying).
• Meat Filling: 1 Tbsp Olive Oil, 1 large Onion (diced), 1 lb Ground Lamb or Beef, 2 large Tomatoes (diced), 2 cloves Garlic (minced), 1/2 cup Chopped Parsley, 1 tsp Red Pepper Flakes, Salt and Pepper.
• Sauce: 1 cup Hot Water, 1 Tbsp Tomato Paste.

Part B: Instructions

Step 1: Prep the Eggplants

1. Peel the eggplants lengthwise in stripes (zebra-style) and make a deep cut down the center of each one, being careful not to cut all the way through the ends.
2. Brush the eggplants generously with oil. Bake them at $400^{\circ} \text{F}$ ($200^{\circ} \text{C}$) for 20-25 minutes until soft.

Step 2: Make the Meat Filling

1. While the eggplants bake, heat oil in a pan. Add the onion and sauté until translucent.
2. Add the ground meat and cook until browned. Drain excess fat.
3. Stir in the diced tomatoes, minced garlic, red pepper flakes, salt, and pepper. Cook for 10 minutes until the tomatoes soften.
4. Remove from heat and stir in the fresh parsley.

Step 3: Stuff and Bake

1. Remove the baked eggplants. Gently open the slit in each eggplant and scoop out some of the flesh, leaving a shell. Chop the scooped flesh and stir it into the meat filling.
2. Spoon the meat filling generously into the cavity of each eggplant.
3. Mix the tomato paste with the hot water to make a thin sauce. Pour the tomato sauce into the bottom of the baking dish, around the eggplants.

Step 4: Finish

1. Bake for another 20 minutes at $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$), allowing the flavors to meld and the filling to set.

• Serve the Karnıyarık warm, often with plain yogurt or pilav (rice pilaf).