Savory Turkish Stuffed Eggplant (Karniyarik) – A Delicious Blend of Vegetables and Spices in a Traditional Turkish Dish
Karniyarik is a classic Turkish dish where eggplants are stuffed with a savory mixture of ground meat and vegetables, then baked to perfection. The name “Karniyarik” literally translates to “split belly,” referring to the way the eggplant is cut and stuffed. This dish is richly flavored with a blend of spices and garnished with fresh herbs, making it a delightful treat for the senses.
Ingredients:
- 4 medium eggplants
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef or lamb
- 2 tomatoes, finely chopped
- 1 green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 cup water
For Garnish:
- 1 tomato, sliced
- 2 green chili peppers, halved
Instructions:
- Prepare the Eggplants: Peel the eggplants in alternating strips to create a striped pattern. Soak them in salted water for 30 minutes to remove any bitterness. Drain and pat dry.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook the Eggplants: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Lightly fry the eggplants until they are tender and slightly browned on all sides. Remove from skillet and let them cool slightly. Make a slit lengthwise in each eggplant, creating a pocket but not cutting all the way through.
- Prepare the Filling: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until translucent. Add minced garlic and cook for another minute. Add the ground meat and cook until browned. Stir in the chopped tomatoes, green bell pepper, and the tomato paste. Season with cumin, paprika, salt, and black pepper. Cook until the vegetables are softened, and the mixture is well combined. Stir in the chopped parsley.
- Stuff the Eggplants: Place the eggplants in a baking dish. Carefully stuff each eggplant with the meat and vegetable mixture, pressing it down gently.
- Add Garnish and Bake: Garnish each stuffed eggplant with a slice of tomato and a halved green chili pepper. Pour 1 cup of water into the baking dish around the eggplants to keep them moist during baking.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the tops are lightly browned and the eggplants are fully cooked.
- Serve: Serve the Karniyarik hot, garnished with additional fresh parsley if desired.
Enjoy this traditional and hearty Turkish dish!
The source of the article is from the blog portaldoriograndense.com