Karnıyarık Tarifi

Eggplant Stuffing Recipe: Classic Turkish Cuisine

Materials

  • eggplants – 6 pcs. equal in size
  • ground beef – 350g
  • onion – 1 large (chopped)
  • green peppers – 3 large (chopped)
  • garlic – 3 cloves (minced)
  • tomatoes – 3 large (cubed)
  • tomato paste – 1 tablespoon
  • hot pepper paste – 1/2 tablespoons
  • chili pepper – 1 teaspoon
  • powdered cumin – 2 teaspoons
  • parsley – 8-10 sprigs (optional)
  • extra virgin olive oil
  • salt and black pepper

What is a Eggplant Stuffing?

The Eggplant Stuffing Recipe original name is “Karnıyarık” a dish of Asian origin. Turks, Azerbaijanis, Iranians and Armenians often make this dish. It is prepared by filling the sauteed minced meat with eggplants. The filling usually consists of onion, garlic, green pepper, ground beef and tomato.

The other variation is “imam bayıldı”, it is a warm olive oil consisting only of onion, garlic and tomato.

Preparing Eggplant Stuffing Recipe

First of all, preheat the oven at 180 ° C. Spread greaseproof paper on a baking tray. Cut the bottom of the eggplants very slightly with a sharp knife so that they lie flat on the tray. With a pointed knife, make a 2 cm long slit and place the eggplant on the tray, leaving the piece on it. Grease them with olive oil and add salt and pre-cook for 20 minutes in the oven.

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Chop the onion and garlic. Clean and chop the peppers. Dice the tomatoes with their skins.

Eggplant Stuffing Recipe Directions

Sautee the onions in a little olive oil in a pan, then add the garlic, add the green village peppers and minced meat and sautee them all over high heat. Add tomato paste and spices while the mince leaves the juice. Remove the peel of the strips of eggplants cut out of the oven by scraping the eggplant. Squeeze the inside of the eggplant slightly with a spoon. Then, add the tomatoes you have cut on them, add the tomatoes you have cut on them and cook them in the oven at 220 °C for 18-20 minutes.

Service

Serve it warm while serving, it will be delicious with the salty and mint tzatz and the rice made of bone broth.

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