Fırında Karnıyarık
Baked Stuffed Eggplant with Ground Meat
Yes, with a tweak: confirm no rice or breadcrumbs are added to the meat filling. About 11g net carbs per serving, on the higher side for Turkish food, so watch the portion.
What it is
Oven-baked half eggplants, often lightly fried first, then generously stuffed with a savory mixture of seasoned ground beef or lamb, sautéed onions, tomatoes, and herbs.
Key ingredients
Eggplant, ground beef (or lamb), olive oil, onions, tomatoes, green peppers, garlic, tomato paste (minimal), spices (cumin, paprika, salt, pepper), parsley.
How to make it keto
Confirm no rice or breadcrumbs are added to the meat filling. Ensure eggplants are baked or pan-fried, not deep-fried in high-carb coatings. Be mindful of carb contribution from onions and tomatoes.
Watch out for
The eggplant itself can absorb a lot of oil during cooking. Tomato paste and large quantities of onions/tomatoes in the filling contribute carbs. Hidden rice or breadcrumbs in the filling are possible but not traditional for this dish.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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