Meatless karniyarik is made by filling charred eggplant with a spiced red lentil mixture instead of ground meat, then baking it. A vegetarian take on classic karniyarik, this dish offers similar appearance and heartiness without meat.
Fry the eggplants in oil over medium heat for 10 minutes, until lightly browned all over. Arrange them in a baking dish.
Sauté the onion and pepper over medium heat. Add the grated tomato and lentils, season with Turkish red pepper flakes and salt, and cook for 8 minutes.
Gently open the eggplants and fill them with the mixture. Place a tomato slice on top.
Bake in an oven preheated to 200°C / 390°F for 25–30 minutes, until the eggplants are tender.
Serve hot with rice.
Store in a sealed container in the refrigerator for 3 days or in the freezer for 2 months.
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