Turkish Stuffed Eggplant Karniyarik Food

TURKISH STUFFED EGGPLANT (KARNIYARIK)

Turkish Stuffed Eggplant (Karniyarik) image

'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.

Provided by Chef John

Categories World Cuisine Recipes Middle Eastern Turkish

Time 2h20m

Yield 4

Number Of Ingredients 18

Ingredients

2 ½ tablespoons olive oil, divided
4 medium eggplants
1 yellow onion, diced
1 pinch salt
1 pound ground lamb
4 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon dried rosemary
¼ cup chopped fresh flat-leaf parsley
2 tablespoons tomato paste
1 ½ teaspoons kosher salt, divided
¾ cup diced poblano peppers
¾ cup diced Fresno chile peppers
1 cup freshly grated Pecorino Romano cheese
1 cup chicken broth

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 41.1 g, Cholesterol 108.4 mg, Fat 33.5 g, Fiber 21.1 g, Protein 36.4 g, SaturatedFat 12.9 g, Sodium 1553.4 mg, Sugar 16.5 g

STUFFED EGGPLANTS WITH MEAT (KARNIYARIK)

Stuffed Eggplants With Meat (Karniyarik) image

This Turkish recipe was taken from "Arabesque" by Claudia Roden.... "These eggplants stuffed with ground meat-- their name, karniyarik, means "slashed belly"-- are served as a hot main dish with rice pilaf. Use a good quality tomato sauce." Cooking time also includes prep time.

Provided by marggie

Categories Vegetable

Time 2h

Yield 6 Stuffed eggplants, 6 serving(s)

Number Of Ingredients 12

Ingredients

6 thin and long medium-size eggplants
salt
sunflower oil, for frying
2 onions, chopped
14 ounces ground beef or 14 ounces lamb
1 tablespoon tomato paste
2 large tomatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
black pepper
1/3 cup chopped flat leaf parsley
1 cup tomato juice

Steps:

Trim the caps but leave the stems on the eggplants. Peel 1/2-inch-wide strips off of the skins lengthwise, leaving alternate 1/2-inch strips of peel. Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes, then drain and dry them. Fry them very briefly in hot shallow oil, 2 or 3 in the skillet at a time, turning to brown them lightly all over. Drain them on paper towels.
For the filling, fry the onion in another pan in 2 or 3 tbsp of oil until it is soft. Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color. Add the tomato paste and one of the tomatoes, peeled and chopped, and the cinnamon, allspice, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced.
Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one, length wise, along one of the bare strips on the top until about 1 inch from each end. Carefully open the slits and, with a dessertspoon, press against the flesh on the insides to make a hallow pocket.
Fill each of the eggplants with some of the filling, and place a slice of the remaining tomato on top. Pout the tomato juice into the dish, cover with foil, and bake in an oven preheated to 350F for about 40 minutes, or until eggplants are soft.

Nutrition Facts : Calories 288.4, Fat 10.9, SaturatedFat 4, Cholesterol 44.4, Sodium 188.6, Carbohydrate 35, Fiber 17.4, Sugar 15.7, Protein 18.2

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