Turkish Stuffed Eggplant recipe “karnıyarık”

One dish that stands out in the heart of Turkish kitchens is this Turkish stuffed eggplant recipe called 'karnıyarık', a tantalizing stuffed eggplant recipe that encapsulates the essence of Türkiye's culinary traditions.

Karnıyarık, which translates to "split belly" in Turkish, is a dish cherished for generations. It's a flavorful testament to the art of blending simple ingredients into a symphony of taste and texture. What makes this dish special is its ingenious use of eggplants, which become tender and creamy when cooked, providing a unique contrast to the savory filling.

INGREDIENTS

For the stuffed eggplant

• 4 small to medium-sized eggplants/ aubergines (choose ones that are firm and glossy)

• oil to fry in (either in a frying pan or a random pot)

• salt, to taste

For the filling

• 225 gr ground beef or lamb (or a combination)

• 1 onion

• 1 big clove of garlic

• two tomatoes

• handful of parsley (optional if you don't like parsley)

INSTRUCTIONS

PREPPING THE EGGPLANTS / AUBERGINES

1. Peel the eggplants and leave some stripes on the skin

2. Then make a slit on each eggplant, but don’t cut it completely. Soak them in salted water for about 15 minutes. While they’re soaking, chop one onion and one big clove of garlic.

PREPARING THE GROUND BEEF

1. Oil a big pan or pot and cook the onions. Add the minced garlic

2. Then add your ground beef. Cook until it's browned and no longer pink

3. Then add your salt, pepper and chili flakes to the ground beef.

4. Chop two tomatoes and handful of parsley and add them to the meat.

5. Add one tablespoon of tomato paste and half a tablespoon of red pepper paste. You can skip the red pepper paste if you want, but it gives a nice extra flavour to the dish.

6. Add a bit of hot water to your meat and let it cook on low heat. No need to cover the pan or pot you're using.

EGGPLANT/ AUBERGINES

1. Take the eggplants out of the water (after they've been soaked for about 15 minutes)

2. Pat your eggplants dry and fry them until golden brown. You can skip the frying part if you only want to use the oven, but frying the eggplants make them so much more delicious.

3. You may need to turn them occasionally. Once fried, remove them from the skillet and drain them on paper towels.

4. Create a boat like shape for the filling and divide your ground beef equally.

5. You can top it with some green peppers and/ or tomato slices.

6. Place them in the oven at 200 degrees Celcius or 400 degrees Fahrenheit

Allow the karnıyarık to cool slightly before serving. Garnish with fresh parsley if desired.

Karniyarik is traditionally served with rice pilaf or bulgur pilaf and a side of yogurt or a simple salad. Enjoy this delicious Turkish stuffed eggplant dish!