Discover the rich flavors of Turkish cuisine with the mouthwatering Karniyarik, a delightful dish that showcases the perfect marriage of tender eggplants and savory minced lamb. This stuffed eggplant recipe is not just a feast for the eyes but also a culinary adventure that will transport your taste buds straight to the bustling streets of Turkey! With its vibrant colors and aromatic spices, Karniyarik is sure to impress your family and friends at your next dinner gathering. Ready to embark on a delicious journey? Let’s dive into this delectable recipe that promises to be a showstopper on your dinner table!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 4 medium eggplants
- 300g minced lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the eggplants by washing and trimming the stems. Create a lengthwise slit on each eggplant, being careful not to cut completely through. Leave the skin intact to help maintain the eggplant's structure.
- Sprinkle salt inside the eggplant slits and let them sit for 15 minutes to draw out excess moisture and reduce bitterness. Pat the eggplants dry with paper towels after resting.
- Preheat the oven to 375°F (190°C). Brush the eggplants with olive oil and place them on a baking sheet. Roast for 10-15 minutes until they start to soften but are not fully cooked.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until they become translucent and fragrant.
- Add minced lamb to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink, approximately 8-10 minutes.
- Stir in diced tomatoes, tomato paste, salt, and pepper. Simmer the meat mixture for 10 minutes until it thickens slightly.
- Carefully open the roasted eggplants and create a pocket. Stuff each eggplant generously with the prepared meat mixture.
- Return the stuffed eggplants to the baking sheet. Bake in the oven for an additional 20-25 minutes until the eggplants are completely tender and the tops are slightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving hot.
Tips
- Choose the Right Eggplants: Look for medium-sized, firm eggplants with smooth skin. This ensures they hold their shape during cooking and have a pleasant texture.
- Salt the Eggplants: Don’t skip the salting step! It helps draw out moisture and bitterness, resulting in a sweeter and more flavorful eggplant.
- Perfectly Cooked Lamb: Make sure to brown the minced lamb well to develop a rich flavor. Don’t rush this step; it adds depth to your filling.
- Customize Your Filling: Feel free to add other ingredients to the meat mixture, such as bell peppers or spices like cumin and paprika, to enhance the flavor profile according to your taste.
- Watch the Baking Time: Keep an eye on the eggplants while they bake. You want them tender and slightly golden on top, but be careful not to overcook them to avoid a mushy texture.
- Garnish for Freshness: A sprinkle of fresh parsley not only adds a pop of color but also a burst of freshness that complements the rich flavors of the dish beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
