Karnıyarık (Eggplants Stuffed with Ground Meat Sauce). Free UK Delivery on Eligible Orders Karniyarik; Stuffed eggplants with ground meat, onion, tomatoes This impressive dish is a legacy of the Ottoman Palace kitchens and yet another of the imperial demands for ingenuity concerning the much loved eggplant, aubergine, you will find this dish wherever you go in Turkey! The Ground Beef Mixture for Stuffed Eggplant. As the eggplants are roasting, make the ground beef sauce: Heat a combination of butter and olive oil in a large skillet.
Great recipe for Karnıyarık (Eggplants Stuffed with Ground Meat Sauce).
In Turkey, Eggplants are used in stews, kebabs, in baked goods, pastries and so on.
It's such a versatile ingredient that it has found a place for different kinds of recipes.
You can have Karnıyarık (Eggplants Stuffed with Ground Meat Sauce) using 18 ingredients and 5 steps. Here is how you cook it.
Ingredients of Karnıyarık (Eggplants Stuffed with Ground Meat Sauce)
- It's 4 of eggplants (you can use 5).
- Prepare 2 tbsp of olive oil.
- You need 1 tsp of salt.
- Prepare of For stuffing:.
- It's 250 grams of ground meat of your choice.
- You need 5 of pickled chili pepper.
- You need 3 cloves of garlic.
- You need 3 tbsp of olive oil.
- It's 2 of green peppers.
- It's 2 of onions.
- It's 1 of crushed tomato.
- It's 1 tsp of salt.
- It's 1 tsp of ground black pepper.
- It's 1/2 tsp of cumin powder.
- You need 1/2 tsp of turmeric powder.
- It's of For baking:.
- It's 2 tbsp of pepper or tomato paste.
- You need 200 ml of water.
We even make jam out of it! :D And I want to share. Karnıyarık, which means "riven belly" in Turkish, is a dish of eggplant stuffed with a mixture of ground meat, onion, garlic, tomato and pepper, the vegetarian version of which is imam bayıldı. Heat olive oil in a frying pan over medium heat, then add ground beef. Add the lamb or beef, parsley, dill, and stock.
Karnıyarık (Eggplants Stuffed with Ground Meat Sauce) instructions
- Peel the eggplants stripy and make vertical cuts one side for each of them. Then leave them in a bowl of salted water for at least 30 mins..
- Take the eggplants out of the bowl and squeeze excess water. Put them on a baking tray, massage them with olive oil and salt. Broil them in the oven’s max setting until they’re soft and brown..
- While the eggplants are in the oven, prepare your stuffing for the eggplants’ belly. In a pan; chop onions, peppers, garlic, pickled chilis and start stir frying in the olive oil on medium heat. Add ground meat and stir until it gets some color. Lastly add crushed tomato and spices, simmer for 5 mins and take the pan off the heat..
- Take the grilled eggplants out of the oven and open up their bellies. And put the stuffing inside. The name “Karnıyarık” comes from that step. It means torn down belly..
- Mix together pepper paste and water, add it and give the eggplants a pool party. Bake it in the oven set max temperature setting about 30-40 mins until the eggplants are tender and the surface gets nice color..
Karnıyarık is a legacy of the Ottoman Palace kitchens. This impressive dish is a legacy of the Ottoman Palace kitchens. And yet another of the imperial demands for ingenuity concerning the much-loved eggplant, or aubergine. It is for sure that you can find this dish wherever you go in Turkey! Add ground beef, tomatoes, salt, pepper, crushed red pepper flakes, eggplant pulp and oregano.