Karnıyarık with Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, finely diced
• 1green pepper, chopped
• 50 mltomato passata
• 1garlic clove, minced
• 150 gbeef mince
• 250 geggplant

Method

1. Peel the eggplant in alternating stripes. Heat half the olive oil in a pan and fry the whole eggplant on all sides until soft and browned.
2. Transfer the soft eggplant to a baking dish. Slit it down the middle, creating a hollow 'boat' shape without cutting all the way through.
3. Steam the white rice in a separate small pot until fluffy. Keep warm.
4. In the pan, sauté the finely diced onion and chopped green pepper in the remaining oil until soft.
5. Add the beef mince and minced garlic, cooking until the meat is browned. Stir in the tomato passata to create a thick meat sauce.
6. Spoon the hot beef mixture into the slit of the soft eggplant.
7. Pour a splash of water into the base of the baking dish. Bake the stuffed eggplant until very tender. Serve alongside the steamed white rice.