Peel 6 eggplants in a zebra pattern (alternating strips) without cutting off the tops. Score them with a knife, then soak in salted water for 10 minutes. Squeeze out the water, pat dry with a paper towel, and toss in a bowl with 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. Arrange on a parchment-lined baking tray and bake in a preheated oven at 200°C (400°F) until golden. (You can also fry them in oil if preferred.) Transfer the roasted eggplants to a square glass baking dish.

Rinse 300 g (about 10.5 oz) of diced beef in a saucepan and cook in its own juices over low heat.

In a pan, sauté 1 finely chopped onion, 1 julienned yellow bell pepper, and 1 julienned red bell pepper in 1/2 tea glass (about 50 ml / 3 tbsp) of vegetable oil. Add the cooked diced beef and sauté for a few more minutes. Sprinkle in 1/2 teaspoon of black pepper and 1/2 dessert spoon (about 1 tsp) of salt. Add 1 tablespoon of salça (Turkish tomato paste), stir to combine, then pour in 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water. Chop 1 handful of parsley over the top and bring to a brief boil. Spoon the prepared filling into the eggplants and pour the remaining cooking liquid around them. Top with 100 g (about 3.5 oz) of grated kaşar cheese and bake at 200°C (400°F) until the cheese has melted. Enjoy your meal!

About This Recipe

Eggplant, which originates from India, first spread to Iran, then to other Asian countries. Today, Asian countries account for approximately 78% of the world's eggplant production. In Turkey, more eggplant is produced than in all other European countries combined. Eggplant was first brought to America by Thomas Jefferson, who enjoyed growing various crops in the garden of his home in Virginia. By cultivating eggplant there, he is believed to have greatly contributed to spreading this wonderful ingredient throughout the United States.

Eggplant helps balance cholesterol and supports heart and vascular health. It aids the digestive and excretory systems. Consuming eggplant once a week can yield great results for healthy blood circulation. Low in carbohydrates and high in fiber, eggplant is highly nutritious for people with diabetes. Its nasunin content supports the absorption of excess iron — if you consume eggplant for your body's iron levels, you may notice the benefits. Eggplant also contains a certain level of nicotine, which can help people trying to quit smoking; increasing eggplant consumption may be effective for those experiencing nicotine cravings. A rich source of vitamin A, eggplant also contains vitamins C, E, and K, as well as potassium, sodium, and magnesium. Thanks to all these vitamins and minerals, eggplant helps support proper brain function and memory. Its antioxidant and antibacterial properties strengthen the body's immune system, helping to protect against illness.

Baked Karnıyarık lovers, this recipe is just for you :) Our Baked Karnıyarık with Beef will have everyone at your table asking for seconds. Enjoy the cooking…