Karnıyarık (Stuffed Eggplants)

karnıyarık_(stuffed_eggplants)

Turkish cuisine is renowned for its rich, flavorful dishes that are packed with a dizzying array of spices and aromatics. One dish that exemplifies this best is the delicious and hearty Karnıyarık, a traditional stuffed eggplant dish that is both hearty and delicious. This eggplant recipe has been passed down for generations and is a staple of Turkish homes.

Karnıyarık is a versatile dish that can be served as a main course or as a side dish. It is made by slicing the eggplants lengthwise and stuffing them with a savory mixture of ground beef or lamb, onions, garlic, and tomato sauce. After it is baked slowly to perfection, the dish is garnished with fresh parsley and served hot.

This dish, which translates to “split belly” in Turkish, is a must-try for any food enthusiast looking to explore new cuisines. The recipe is an excellent example of how spices and herbs can be utilized to create a dish that is both flavorful and healthy.

To make this dish, you will need to select fresh, unblemished eggplants that are about the same size. Large or small eggplants will work, but the same size will ensure that they cook evenly.

The first step in preparing Karnıyarık is to wash the eggplants thoroughly and slice them lengthwise. Next, make deep cuts across the flesh of the eggplant without piercing the skin. This helps to create more room for the stuffing to go.

In a bowl, mix together the ground beef or lamb, chopped onions, minced garlic, tomato sauce, parsley, and spices. The spices used in traditional recipes include cumin, paprika, and black pepper, and they all work together to create a harmonious and bold flavor.

Once the stuffing mixture is made, gently stuff the eggplants with it, ensuring that the filling is evenly distributed. It’s important not to overstuff the eggplants as they will expand while cooking.

After stuffing the eggplants, place them in a large baking dish and brush them with olive oil. Bake them in the oven for about 40 minutes, or until the eggplants are fully cooked and the stuffing is tender and juicy.

Once it is ready, allow it to cool for about 10 minutes before garnishing with chopped parsley and serving. The dish pairs well with a variety of sides, including rice, bulgur pilaf, or even crusty bread.

In conclusion, the Karnıyarık is a Turkish dish that embodies the rich flavors and aromas of traditional Turkish cuisine. The recipe is a perfect blend of distinctive spices and herbs, combined with lean ground meat, making it an excellent, healthy, and filling meal. If you’re looking to explore new flavors and cultures, or if you’re simply looking to add some variety to your menu, be sure to give this recipe a try. It won’t disappoint!

Ingredients:

  • 4 medium-sized eggplants
  • 1/2 pound ground lamb
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup chopped parsley
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 cup olive oil
  • Water

Instructions:

  1. Preheat the oven to 375°F.

  2. Cut off the tops of the eggplants and then cut them into two equal parts, lengthwise.

  3. Press each half of the eggplant with your thumb to make a hollow space in the middle.

  4. Sprinkle salt on each eggplant half and let them sit for 20 minutes. This will help to remove the bitterness from the eggplants.

  5. Meanwhile, heat the olive oil in a large pan and sauté the onion and garlic until translucent.

  6. Add the ground lamb and cook until it’s brown.

  7. Add the chopped tomato, red and green bell peppers, parsley, tomato paste, salt, black pepper, cumin, and paprika to the lamb mixture. Stir everything together and allow the flavors to meld together over low heat for a few minutes.

  8. Rinse the salt off of the eggplants and gently dry them with a paper towel.

  9. Place the eggplants on a baking dish, and fill them with the lamb mixture.

  10. Add enough water to the baking dish to come up halfway up the sides of the eggplants.

  11. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

  12. Remove the foil from the baking dish and cook for an additional 10-15 minutes or until the eggplants are tender and the tops are golden brown.

  13. Remove from the oven and serve your delicious Turkish Karnıyarık hot, garnished with chopped parsley. Enjoy!