Description
Karni yarik is a delicious Turkish dish. A stuffed eggplant with minced meat, tomato sauce and fresh yoghurt on top. Gluten-free, lactose-free, low FODMAP.
Ingredients
Scale
For the stuffed eggplant
- 1 eggplant (max. 300 g)
- 200 g minced meat
- 50 g tomato paste
- 1 green bell pepper
- 2 roma tomatoes
- 1 tbsp olive oil
- Pepper and salt
- (Fresh) parsley
For the yoghurt sauce
- A few large tablespoons Turkish yoghurt (use lactose-free yoghurt for low FODMAP)
- Fresh or dried mint
- A splash of lemon juice
- Pepper and salt
Instructions
- Pre-heat the oven to 200 degrees Celsius (390F). Cut the eggplant in half and use a sharp knife to carve a diamond pattern into the flesh of both halves. Then grease these sides with olive oil and put both halves in an oven dish. Bake the eggplant for at least 30 minutes in the oven. Check after 30 minutes whether the inside of the eggplant has softened enough, if not you can bake it for 10-20 minutes more.
- In the meantime bake the minced meat. Add the tomato, bell pepper and pureed tomato and flavour with some pepper, salt and parsley. Spread this mixture over the two eggplants halves and place them back in the oven for another 10 minutes.
- Make the yoghurt sauce by mixing a few large tablespoons of yoghurt with a splash of lemon juice, some pepper, salt and fresh or dried mint. Serve the eggplant on a plate and spread the yoghurt on top.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Cuisine: Turkish
Nutrition
- Serving Size: 1/2 eggplant
- Calories: 352
- Fat: 18
- Carbohydrates: 21
- Fiber: 6
- Protein: 27