Recipes · Turkish · Main Courses
Karnıyarık
One serving has 555 kcal and 28 g protein, and at least a fifth of a woman's daily need of vitamin K (150%), cobalamin (118%), zinc (81%), pyridoxine (65%), niacin (59%) and vitamin C (53%). Ready in 60 minutes.
- Preparation: 15 min
- Cooking: 45 min
- Makes: 1 serving (530 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: beef
Ingredients
- 220 g Eggplant, raw
- 130 g Beef, ground, 85% lean, raw
- 40 g Onions, raw
- 4 g Garlic, raw
- 20 g Bell pepper, green, raw
- 40 g Tomatoes, raw
- 10 g Tomato paste
- 20 g Vegetable oil
- 1 g Salt
- 0.3 g Black pepper
- 5 g Parsley, fresh
- 40 g Water
Method
- Halve the eggplants lengthwise and fry them cut-side down in the oil for 4-5 minutes until softened and lightly browned; drain on paper towels.
- Cook the ground beef with the onion and garlic in a pan for 6-8 minutes until browned.
- Stir in the chopped green pepper, tomato, tomato paste, salt, black pepper and parsley, and cook for 3-4 minutes.
- Cut a slit along the top of each eggplant half and spoon the meat filling into it, mounding it slightly.
- Arrange in a baking dish, pour the water around them, cover, and bake at 190 °C (375 °F) for 30-35 minutes until the eggplant is fully tender.
- Serve hot, with the pan juices spooned over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 555 kcal | 26% |
| Carbohydrates | 22.9 g | |
| Water | 435 mL | |
| Fiber | 8.8 g | 30% |
| Protein | 28.1 g | 59% |
| Tryptophan | 0.16 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2.1 g | |
| Lysine | 2.2 g | |
| Methionine | 0.66 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.83 g | |
| Valine | 1.4 g | |
| Histidine | 0.86 g | |
| Fat | 40.2 g | |
| Monounsaturated | 13 g | |
| Polyunsaturated | 12.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10.7 g | |
| Saturated | 10.6 g | |
| Trans-Fats | 1.3 g | |
| Cholesterol | 88.4 mg | |
| Calcium | 75 mg | 8% |
| Copper | 0.38 mg | 42% |
| Iron | 4.2 mg | 23% |
| Magnesium | 73.2 mg | 24% |
| Manganese | 0.79 mg | 44% |
| Phosphorus | 318 mg | 45% |
| Potassium | 1,225 mg | 26% |
| Selenium | 22.5 µg | 41% |
| Sodium | 493 mg | |
| Zinc | 6.5 mg | 81% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.33 mg | 30% |
| Niacin (vitamin B3) | 8.3 mg | 59% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.84 mg | 65% |
| Folate (vitamin B9) | 80.8 µg | 20% |
| Cobalamin (vitamin B12) | 2.8 µg | 118% |
| Choline | 106 mg | 25% |
| Vitamin A | 56.5 µg | 8% |
| Vitamin C | 39.5 mg | 53% |
| Vitamin D (D2 + D3) | 3.9 IU | 1% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 135 µg | 150% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
4.9 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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