Karniyarik (Turkish Eggplant Dish)

  1. To prepare this dish, start by preheating the oven to 400 F. Then, start preparing the eggplants by peeling off the skin in alternating strips.
  2. Once all the eggplants are peeled, add salt on all sides and set aside for about 20-30 minutes.
  3. The salt will help draw out any extra moisture.
  4. During this time, you can start preparing any side dishes.
  5. After 20-30 minutes, run the eggplant under cool water to wipe off the extra salt and squeeze out the remaining moisture, then pat dry with a paper towel.
  6. In a pan over medium heat, add a drizzle of extra virgin olive oil.
  7. Once hot add the whole eggplant and brown the eggplant on all sides until the eggplant is nice and soft.
  8. Once all the eggplants are browned, place them in a casserole dish and cut a slit down the length of the eggplant but dont cut all the way through.
  9. You will need to scoop out the center of the eggplant with a spoon (see picture on related blog post).
  10. In some recipes, it asks for you to toss out the center, while others say to incorporate with the filling.
  11. I choose to incorporate the flesh in the filling and end up mixing it up with the ground beef.
  12. I just think it adds extra flavor if you do.
  13. Once you are done scooping out the center of the eggplants, you will then need to start on the filling.
  14. In a pan over medium heat, add a drizzle of cooking oil and cook the onions until tender.
  15. Then, add the ground beef and the scooped out eggplant flesh and cook until done.
  16. Add some salt, pepper and tomato paste, then mix, and cook for about 2 more minutes or until meat is fully cooked and browned.
  17. Once the ground beef mixture is cooked, remove pan from heat.
  18. Put the filling into the hollowed out eggplants.
  19. Make sure to not over stuff.
  20. Top each one off with a sliced tomato and one hot green chili pepper.
  21. Then place in the oven and cook for about 25-30 minutes.
  22. Serve hot!

eggplants, onion, ground beef, tomato paste, extra virgin, cooking oil, tomato, salt, green chili peppers

Taken from tastykitchen.com/recipes/main-courses/karniyarik-turkish-eggplant-dish/ (may not work)

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