Best 2 Karniyarik Turkish Stuffed Eggplant Recipes
Karnıyarık, which translates to "split belly" in Turkish, is a classic Turkish dish made with tender eggplants stuffed with a flavorful mixture of ground meat, vegetables, and herbs, simmered in a rich tomato sauce. It's a delightful dish that offers a harmonious blend of flavors and textures, making it a beloved favorite in Turkish cuisine. This guide will take you through the steps of preparing this delicious dish, providing you with a recipe that ensures tender eggplant, succulent filling, and a rich, savory sauce.
Check out the recipes below so you can choose the best recipe for yourself!
TURKISH STUFFED EGGPLANT (KARNIYARIK)
'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
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
KARNIYARIK (TURKISH STUFFED EGGPLANT)
Number Of Ingredients 12
Steps:
- Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling.
- Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
- Add the onions and continue to sauté until the onions start to soften, about 4 more minutes.
- Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
- Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
- Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.
- In a large skillet, warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down.
- Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant.
- Pre-heat your oven to 400 degrees.
- Scoop out the seed part of each eggplant and set aside. You don't need to spoon out too much of the eggplant, just enough to make a divot to put the filling into.
- Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It's okay if you have leftover filling - you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
- Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.
Tips:
- Choose small to medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are too large or have blemishes.
- To prevent the eggplants from absorbing too much oil, slice them thinly and fry them in batches until they are golden brown.
- To make the stuffing, use a combination of ground beef and lamb. This will give the stuffing a richer flavor.
- Add some chopped vegetables to the stuffing, such as onions, tomatoes, and peppers. This will add flavor and texture to the dish.
- Season the stuffing with salt, pepper, and other spices to taste.
- To assemble the dish, layer the eggplant slices with the stuffing and tomato sauce. Repeat this process until all of the ingredients have been used.
- Bake the dish in the oven until the eggplant is tender and the stuffing is cooked through.
- Serve the dish hot, garnished with fresh herbs such as parsley or cilantro.
Conclusion:
Karniyarik is a delicious and hearty Turkish dish that is perfect for a special occasion or a weeknight meal. This recipe will help you create a delicious and authentic version of this classic dish. With its tender eggplant, flavorful stuffing, and tangy tomato sauce, karniyarik is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give karniyarik a try. You won't be disappointed!
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