Meat & PoultryDifficulty: medium
Karnıyarık (Turkish Stuffed Eggplant)
'Split-belly' eggplants roasted until silky, filled with spiced lamb and tomato — an Istanbul classic.
25
Prep Time
60
Cook Time
4
Servings
Ingredients
Instructions
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1Peel striped eggplants and fry in oil until golden all over, or roast at 220°C/425°F for 30 min. Split open like a boat and press flat.
2Brown the onion, garlic and meat; add grated tomato, paste, paprika, the chopped green pepper, salt. Simmer 10 min.
3Fill each eggplant with the meat and lay a tomato slice + pepper ring on top.
4Arrange in a tray with hot water mixed with the remaining oil; bake at 190°C/375°F for 30 min.
5Serve warm with rice and yogurt.
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