Karnıyarık
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Rest Time
30 mins
-
Servings
6 people
-
Course
Main Course
-
Cuisine
Middle Eastern, Turkish
Karnıyarık
Report
Karnıyarık, which means "riven belly" in Turkish, is a dish of eggplant stuffed with a mixture of ground meat, onion, garlic, tomato and pepper, the vegetarian version of which is imam bayıldı.
Share:
Ingredients
For the eggplant and stuffing
- 6 eggplants
- 1 lb ground beef
- 1 large tomato , peeled, seeded and diced
- 1 large onion , diced
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 2 tablespoons tomato coulis
- ½ bunch flat parsley , finely chopped
- 5 tablespoons olive oil
- 1 cup sunflower oil
- salt
- pepper
For the sauce
- 3 tablespoons olive oil
- 2 tablespoons tomato puree
- ½ cup water
- salt
- pepper
For the decoration
- 6 small green bell peppers
- 3 small firm tomatoes
Add to Shopping List
Instructions
Eggplant and stuffing
- Peel the aubergines lengthwise alternatively and keep the stem.
- Immerse the eggplants in a large amount of salt water for 30 minutes.
- Remove the eggplants from their soaking water and wipe them completely with a thick cloth. Using a fork, prick them all over their surface.
- Heat the sunflower oil in a pan and fry the eggplant for 5 minutes on each side.
- Place them on paper towels.
- In a pan, add the olive oil and sweat the onion for 5 minutes over medium heat.
- Then add the diced red and green peppers.
- Once the peppers start to melt, add the ground meat and cook while stirring constantly. The meat will release its juice and then reabsorb it.
- Add the tomato and tomato coulis and mix well.
- Cook for 5 minutes and mix regularly.
- Season with salt and pepper, and mix.
- Remove from the heat and add the parsley.
- Reserve the stuffing.
Sauce
- In a small saucepan, add the olive oil and fry the tomato purée.
- Add the water and mix well.
- Season with salt and pepper.
Karniyarik
- Preheat the oven to 350 F (180°C).
- In a baking dish, arrange the eggplants close to each other, but spacing them apart.
- Make a cut along the entire length of the eggplant.
- Using the back of a tablespoon, lightly crush the inside of the eggplant, which will create a hollow to place the stuffing.
- Place the stuffing in the center of each eggplant.
- Place the small green peppers and 1 or 2 tomato slices on each eggplant.
- Pour the sauce over each eggplant and all over the dish.
- Bake at 350 F (180°C) for 15 to 20 minutes.
- Serve with rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
