Karniyarik Recipes
STUFFED EGGPLANTS WITH MEAT (KARNIYARIK)
This Turkish recipe was taken from "Arabesque" by Claudia Roden.... "These eggplants stuffed with ground meat-- their name, karniyarik, means "slashed belly"-- are served as a hot main dish with rice pilaf. Use a good quality tomato sauce." Cooking time also includes prep time.
Provided by marggie
Categories Vegetable
Time 2h
Yield 6 Stuffed eggplants, 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the caps but leave the stems on the eggplants. Peel 1/2-inch-wide strips off of the skins lengthwise, leaving alternate 1/2-inch strips of peel. Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes, then drain and dry them. Fry them very briefly in hot shallow oil, 2 or 3 in the skillet at a time, turning to brown them lightly all over. Drain them on paper towels.
- For the filling, fry the onion in another pan in 2 or 3 tbsp of oil until it is soft. Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color. Add the tomato paste and one of the tomatoes, peeled and chopped, and the cinnamon, allspice, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced.
- Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one, length wise, along one of the bare strips on the top until about 1 inch from each end. Carefully open the slits and, with a dessertspoon, press against the flesh on the insides to make a hallow pocket.
- Fill each of the eggplants with some of the filling, and place a slice of the remaining tomato on top. Pout the tomato juice into the dish, cover with foil, and bake in an oven preheated to 350F for about 40 minutes, or until eggplants are soft.
Nutrition Facts : Calories 288.4, Fat 10.9, SaturatedFat 4, Cholesterol 44.4, Sodium 188.6, Carbohydrate 35, Fiber 17.4, Sugar 15.7, Protein 18.2
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- Slice the eggplant in half lengthwise. Fill a large bowl with water, stir in 2 teaspoon of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while prepping the filling.
- Heat a skillet on medium heat for 1 minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until they start to soften, about 4 more minutes.
- Add the coarsely chopped tomatoes, tomato paste, garlic, salt and pepper; simmer until the tomatoes are softened, another 5 minutes. Stir in the chopped parsley, season to taste with more salt and pepper and set aside.
- Remove the eggplants from the water, rinse and pat dry. Season with salt and pepper. In a large skillet, warm 2 tablespoons oil on medium-high heat for a minute, then place the eggplant cut side down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain.
STUFFED EGGPLANTS: KARNIYARIK RECIPE - QUICK AND TASTY FOOD
Garnish with a slice of pepper and a slice of tomato. Place the eggplants back into the skillet, try not to put one on top of the other. Add warm water and olive oil to cover the bottom of the pot and cook over medium-low heat for another 15-20 minutes. Test readiness by pocking the end parts of eggplant with a fork.
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Karnıyarık (lit. 'riven belly' in Turkish) is a dish found in Turkish cuisine consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley and ground meat.. A similar dish is the İmam bayıldı, which does not include meat and is served at room temperature or warm.. The dish is often served with rice.
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