DO you know what’s Karniyarik? Karniyarik is a popular Turkish stuffed eggplant recipe, The name translates to ‘(split belly)This is because the small purple eggplants are split down the middle and stuffed with ground meat. It’s very popular in Turkey is served almost in all restaurants in Turkey. This dish could be vegetarian without adding the meat, Also This dish Serve with rice and yogurt sauce, HOW TO MAKE KARNIYARIK? To make a good karniyarik, two basic steps must be followed .
First:- You should soak the eggplant in salt water for half an hour.
Second:- Fry the eggplant in hot oil before baking them to tenderize them. The dish will only get better.
Servings For : 2-4 People Prep time: 40 Minutes
For the eggplant and stuffing
1/2 lb ground beef
1 large tomato , peeled, seeded and diced
onion 1 large, diced
red bell pepper 1, diced
green bell pepper 1, diced
2 tablespoons tomato sauce
3 tablespoons olive oil
1/2 cup sunflower oil
In this recipe my eggplant large size so I had to cut its to a half.
For the sauce
3 tablespoons olive oil
2 tablespoons tomato purée
1/2 teaspoons jalapeño
½ cup water
For the decoration
green or red or any color you would like to add bell peppers
small firm tomatoes
See More : TURKISH SIMIT RECIPE [ORIGINAL RECIPE ]
Peel the eggplant lengthwise alternatively and keep the stem.
Soak the eggplants in a large amount of salt water for 10 minutes.
Remove the eggplants from their soaking water and wipe them completely and make sure they are dry.
Use a knife and cut the eggplant from the medium not all the way, it more than half way through.
Heat the sunflower oil in a pan and fry the eggplant for 5 minutes on each side.
Place them on paper towels to dry from the oil.
Using the back of a tablespoon, lightly crush the inside of the eggplant, which will create a hollow to place the stuffing.
Step 8 :-
At this time let’s make the stuffing.
In a pan over medium heat add the meat cook it for 10 minutes then add olive oil, onion then cook for 5 minutes over medium heat. Then add the diced red and green peppers And the tomato , Season with salt and pepper.
Preheat the oven to 350 F (180°C) In a baking dish, arrange the eggplants close to each other. Transfer the eggplant to a baking dish then stuff your eggplant with the cooked meat in the center of each eggplants.
(Then Make the sauce)
In a small saucepan, add the olive oil and fry the tomato purée.
The jalapeño and garlic
Then add the water
Season with salt and pepper.
Pour the sauce over each eggplant and all over the dish. Cover the dish With the foil let it cook in the oven for about 20 minutes then uncover the dish and let it cook for another 10 minutes. And it’s ready.
Serves with rice. And yogurt sauce.
And to make the white rice For 1 cup rice you will need 2 cups of water, and to make your rice even more tasty add 1 bay leave.
The yogurt sauce :-
1/2 cup plan yogurt
salt 1/2 teaspoons
Dry mint 1/2 teaspoons
And 1 garlic.