PART 2: Behold Karnıyarık 🍆 a Turkish recipe for stuffed eggplant that earns its spot as a culinary staple. Silky, roasted eggplant boats are filled to the brim with a rich, spiced ground lamb and beef mixture, creating a flavor-packed bite of umami bliss. Cook Time: 1 hour 30 minutes Prep Time: 30 minutes Servings: 4 Preparation 1. Heat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. 2. Wash and dry the eggplants. Place them on the prepared baking sheet and poke 10 holes in each with a fork on all sides of the eggplant. 3. Roast the eggplants in the oven for 60 minutes, turning them once or twice for even cooking. Remove from the oven and let them cool for a few minutes. Reduce the oven temperature to 350°F. 4. While the eggplants roast, heat olive oil in a large skillet over medium heat and add onion and pepper until translucent. Then add ground beef, ground lamb and cumin. Cook, stirring frequently, for 10 minutes. 5. Add garlic and cook for 30 secon...