Karniyarik (stuffed eggplant 🍆) Özlem’s turkish table recipe.

I actually used Özlem’s method for this dish as I’ve tried many other and they never come out as nice as Özlem’s. Check out her wonderful website and book. “Özlem’s turkısh table. (You won’t be disappointed if you love turkish food as much as me)

Ingredients

Serves 6

Preparation time – 45 minutes Cooking time – 55 minutes

3 dark purple eggplants (aubergines; small to medium variety if possible)

340 gr / 12 ounces ground (minced) lean lamb

1 medium onion, finely chopped

4 garlic cloves, finely chopped

400 gr /14 oz (1 can of) chopped tomatoes

2 tablespoons tomato paste

240 ml / 1 cup water

1 bunch or 1/2 cup Italian (flat) parsley, finely chopped

1 tablespoon olive oil

3 – 4 tablespoons of olive, canola oil or ground nut oil for shallow frying

6 thin slices of tomato and green bell peppers, seeded – for decorative topping

1 -2  teaspoon red pepper flakes

Salt and freshly ground black pepper

Method

Preheat oven to 180 C / 350 F

Cut the eggplants in half lengthways leaving the stalk intact. In each half of eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Sprinkle salt over the flesh side of the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants.

In a little of the olive oil, sauté the onions until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the garlic, chopped tomatoes, tomato paste and red pepper flakes. Season with salt and freshly ground black pepper, mix well. Continue cooking for a further couple of minutes. Remove from the heat and stir in most of the chopped parsley. Seasoning is important, so please check the seasoning of the mixture and add more salt or pepper if you would like.

Dry the eggplants with kitchen towel thoroughly. Lightly brown them evenly on both sides in the canola oil or gorundnut oil. With the split sides facing up, place them into a well-oiled ovenproof dish or a baking tray. Spoon the filling into the splits. On the top of each filled eggplant put a slice of tomato and a green bell pepper. Mix the water with a drizzle of olive oil. Pour this mixture on the baking tray. Cover and bake in the preheated oven for about 45 minutes. Remove the cover and continue baking for another 15 minutes or until they are tender and the eggplants are nicely browned on top.

Serve hot with plain rice and a dollop of plain yoghurt by the side.

Published by Wife of a Turkish Life

Just a normal lass living in a beautiful city in the uk and soon to move over to Turkey. I have 3 beautiful children and a lovely Kurdish hubby from turkey. We currently live apart from our Turkish family in turkey and live in the Uk and soon to move back over to turkey for good. I love everything about my life! I absolutely adore cooking and baking, I cook a beautiful meal and dessert every night and light lunch during the day if we are hungry. I bake a lot too hence why I’m growing to the size of an elephant and find it hard to shed the lbs (ooops) I also love, shopping, socialising, date night together with the hubby when he’s home, I love make up and being and hairdresser and beautiful among others things I love everything about self presentation. At the moment I am a fully mummy to two little beauties and I love it. Please feel free to follow my blog and have a little onsite into our life. I’m just starting out so there’s much more to be added each day. Please be kind and if You don’t like my life then don’t feel the need to stick around and tell me in a nasty comment 😝.

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