Turkish Stuffed Eggplant Karniyarik Recipes

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TURKISH STUFFED EGGPLANT (KARNIYARIK)



Turkish Stuffed Eggplant (Karniyarik) image

'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

2 ½ tablespoons olive oil, divided
4 medium eggplants
1 yellow onion, diced
1 pinch salt
1 pound ground lamb
4 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon dried rosemary
¼ cup chopped fresh flat-leaf parsley
2 tablespoons tomato paste
1 ½ teaspoons kosher salt, divided
¾ cup diced poblano peppers
¾ cup diced Fresno chile peppers
1 cup freshly grated Pecorino Romano cheese
1 cup chicken broth

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 STUFFED EGGPLANT (KARNIYARIK)



Turkish Stuffed Eggplant (Karniyarik) image

This delicious eggplant stuffed with ground beef recipe is a flavorful Turkish dish.

Provided by This Healthy Table

Categories     Main Dishes

Time 55m

Number Of Ingredients 16

3 Italian eggplants, halved
2 teaspoons salt
1 tablespoon olive oil
1 medium yellow onion, diced
1 pound lean ground beef
1 green bell pepper, diced
3 cloves garlic, minced
4 tablespoons tomato paste, divided
2 teaspoons sea salt
1 teaspoon Aleppo pepper or red chili flakes
1 teaspoon paprika
3 tomatoes, grated (or 1 can diced tomatoes)
1/2 cup chopped parsley
2 to 3 tablespoons of neutral oil
1 green chile (poblano or other), sliced
1/2 cup water

Steps:

  • Preheat oven to 400 F.
  • Cut a slit down the center of the halved eggplants without piercing the skin. Sprinkle the eggplants with salt and set them aside. This will help them release excess water.
  • Heat a large skillet over medium-high heat. Add the olive oil and once it's hot, add the diced onion. Sauté for 3 minutes.
  • Add the ground beef and sauté for 2 to 3 minutes or until most of the pink is gone. Break it up into smaller chunks.
  • Add the diced bell pepper and sauté for 2 minutes. Then add the tomato paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously for 30 seconds till the tomato paste is incorporated.
  • Stir in the grated tomatoes and then bring the mixture to a low simmer for 5 minutes.
  • Remove the skillet from the heat and stir in the chopped parsley.
  • Using a paper towel to remove any excess water from the eggplants.
  • Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry the eggplants cut side down for several minutes until they are browned and a little crisped. Flip them and cook the skin side for 2 minutes. Remove and set on a paper towel. Work in batches if necessary.
  • Place the eggplants on a large, rimmed baking sheet or in a large baking dish. Top with the meat and pepper mixture. Place a slice or two of green chile on top of each eggplant.
  • Stir together the remaining 2 tablespoons and 1/2 cup of water together, then pour in the bottom of the rimmed baking sheet or baking dish.
  • Cover the eggplants with aluminum foil. Bake covered for 20 minutes and then remove the foil and bake for an additional 10 minutes.
  • Remove from the oven and serve immediately.

Nutrition Facts : Calories 397 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 19 grams fat, Fiber 9 grams fiber, Protein 26 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1494 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

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