Karnıyarık: A Delightful Turkish Dish of Stuffed Eggplant
Karnıyarık, a classic Turkish dish, tantalizes the taste buds with its rich flavors and succulent textures. This traditional recipe features eggplants that are carefully slit and stuffed with a delectable mixture of ground meat, onions, tomatoes, herbs, and spices. The result is a mouthwatering dish that is both hearty and satisfying. Join us as we embark on a culinary journey to discover the secrets of making Karnıyarık and savor the authentic flavors of Turkish cuisine.
Ingredients
4 medium-sized eggplants
300 grams ground beef or lamb
1 onion, finely chopped
2 tomatoes, diced
3 cloves of garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preparing the Eggplants
Start by washing the eggplants and patting them dry. Leave the stems intact.
Cut a slit lengthwise in each eggplant, taking care not to cut all the way through.
Place the eggplants in a bowl of salted water and let them soak for about 15 minutes. This helps to remove any bitterness.
After soaking, rinse the eggplants and pat them dry.
2. Cooking the Filling
Heat one tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet, and sauté until they become translucent and fragrant.
Add the ground meat to the skillet and cook until it browns, breaking it up with a spatula or wooden spoon.
Stir in the diced tomatoes, tomato paste, cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
3. Stuffing and Baking the Eggplants
Preheat the oven to 180°C (350°F).
Gently open the slit in each eggplant and spoon the prepared filling into the cavity. Press gently to close the eggplants.
Place the stuffed eggplants in a baking dish. Drizzle the remaining olive oil over the eggplants.
Cover the baking dish with aluminum foil and bake for about 35-40 minutes or until the eggplants are tender and cooked through.
4. Serving
Once the Karnıyarık is cooked, remove it from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley and serve hot.
Karnıyarık is commonly enjoyed with a side of pilaf, salad, or Turkish yogurt for a complete and satisfying meal.
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