Eggplant, a versatile and delectable vegetable, holds a prominent place in Turkish cuisine, where it is transformed into a variety of tantalizing dishes. Its soft texture and ability to absorb flavors make it the perfect ingredient for stews, kebabs, and dips. Turkish eggplant recipes are renowned for their harmonious blend of spices and herbs, creating a symphony of flavors that will delight your palate. From the smoky and robust flavors of grilled eggplant to the comforting warmth of stewed eggplant, this article will guide you through the culinary journey of Turkish eggplant dishes. So, get ready to embark on an exploration of taste and discover the best recipes that will make eggplant the star of your dining table.
Let's cook with our recipes!
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
TURKISH-STYLE BRAISED EGGPLANT
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 15
Steps:
- Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
- In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
- Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
- Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
- Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 396 milligrams, Sugar 9 grams
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE
Steps:
- 1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta. 2. Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes. 3. In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings. 4. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt. 5. Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.
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 fresh, firm eggplants. Look for eggplants that are deep purple in color, with smooth, shiny skin. Avoid eggplants that have blemishes, bruises, or soft spots.
- Pierce the eggplants with a fork before baking or grilling. This will help to prevent them from exploding in the oven or on the grill.
- Let the eggplants cool slightly before handling them. This will make them easier to peel and slice.
- Use a sharp knife to cut the eggplants. This will help to prevent them from tearing.
- Don't overcook the eggplants. Overcooked eggplants will be mushy and bland.
- Season the eggplants with salt and pepper to taste. You can also add other spices or herbs, such as cumin, oregano, or thyme.
- Serve the eggplants hot, warm, or cold. Eggplants can be enjoyed as a side dish, main course, or appetizer.
Conclusion:
Eggplants are a delicious and versatile vegetable that can be used in a variety of dishes. With their mild flavor and soft texture, eggplants can be easily paired with other ingredients to create flavorful and satisfying meals. Whether you are grilling, baking, or frying them, eggplants are sure to be a hit with your family and friends. So next time you are looking for a new and exciting way to enjoy this delicious vegetable, be sure to try one of the recipes in this article.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love