Turkish Beef Stuffed Eggplant Karniyarik

• Meanwhile, finely chop garlic.
• Roughly chop parsley and tomato.
• In a small bowl, combine tomato, parsley and a 
drizzle of white wine vinegar and olive oil. Season 
to taste with salt and pepper. Set aside. 

• In a medium saucepan, heat the butter with a dash 
of olive oil over medium heat. Cook half the garlic 
until fragrant, 1-2 minutes. 
• Add basmati rice, stock concentrate, the water 
(for the rice) and a pinch of salt, stir, then bring to 
the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.

TIP: The pilav will finish cooking in its own steam, so 
don’t peek!  

• When the eggplant has 5 minutes remaining, heat a 
large frying pan over high heat.
• Cook beef mince (no need for oil!), breaking up with 
a spoon, until just browned, 4-5 minutes.
• Add Middle Eastern seasoning, tomato paste and 
remaining garlic and cook until fragrant, 1 minute.
• Remove pan from heat, then stir through the water 
(for the beef).

TIP: Add a splash more water if the beef looks dry. 

• When the eggplant is done, use a spoon to press 
down on the softened flesh in the centre of the 
roasted eggplant to create a pocket.
• Season with a pinch of salt, then spoon beef filling 
into pockets. Return to oven and bake until eggplant 
is tender and filling is piping hot, 10-12 minutes.