Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground beef, 90% lean
- 12.3 oz (350 g) eggplant, 3/4-inch cubes
- 10.6 oz (300 g) tomatoes, chopped
- 3.5 oz (100 g) onion, chopped
- 4.2 oz (120 g) green pepper, chopped
- 0.3 oz (8 g) garlic, minced
- 4.0 tsp (18 g) olive oil
- 1.0 tsp (2 g) paprika
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
Method
- Heat oven to 425°F (220°C). Toss eggplant with half the oil and roast on a tray for 20–25 minutes until soft and golden.
- Meanwhile, heat remaining oil in a skillet. Soften onion and pepper for 6 minutes, then add beef and cook for 6–8 minutes, breaking up clumps.
- Add garlic, paprika, tomatoes and salt. Simmer for 10 minutes, ensuring beef reaches 160°F (71°C).
- Fold in roasted eggplant and warm for 2 minutes. Finish with parsley.
Cook’s note: Inspired by Turkish beef-and-eggplant home dishes; roasting replaces deep frying. This is not stuffed karniyarik.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 481 kcal · Protein 37 g · Carbohydrates 27 g · Fat 25 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.