Eggplants With Ground Meat Stuffing (Karne Yarek) Recipe




 Japanese eggplants1 1⁄2 Pound (8 Standard Size)
 Corn oil1⁄2 Cup (8 tbs) (Mazola)
 Ground beef/Ground lamb1 Cup (16 tbs)
 Onions1⁄3 Cup (5.33 tbs), sliced
 Pine nuts1 Ounce
 Salt To Taste
 Black pepper1⁄4 Teaspoon
 All spice1⁄4 Teaspoon
 Minced parsley1⁄4 Cup (4 tbs)
 Onion1 Small, sliced
 Green pepper1 , sliced
 Salt1 Teaspoon
 Tomatoes1 Pound, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2274 Calories from Fat 1765

% Daily Value*

Total Fat 200 g307.3%

Saturated Fat 34.2 g171.2%

Trans Fat 0.4 g

Cholesterol 167.9 mg

Sodium 2551.7 mg106.3%

Total Carbohydrates 87 g28.9%

Dietary Fiber 36.3 g145.1%

Sugars 40.1 g

Protein 59 g117%

Vitamin A 116.1% Vitamin C 378.6%

Calcium 20.3% Iron 48.9%

*Based on a 2000 Calorie diet


Wash and stem the eggplants and pat dry.
Saute them in a skillet in the heated oil.
Cut a pocket lengthwise in each eggplant.
Set aside.
In the same oil saute the ground meat for ten minutes.
Stir in the one-third cup sliced onions and saute ten more minutes.
Add the pine nuts and cook for two to three minutes longer.
Season the meat mixture with salt, black pepper and allspice.
Stir in the parsley.
Cool slightly and fill the eggplants with the meat mixture.
Arrange in a lightly oiled baking dish.
Cover with the sliced onion, green pepper, salt and remaining oil from the pan.
Arrange the tomatoes decoratively over the top.
Bake at 350 degrees for about forty minutes, basting from time to time with some of the juices from the pan.
Serve hot with pilaf.