Karniyarik/Turkish stuffed Aubergines with ground Lamb

Name: Karniyarik/Turkish stuffed Aubergines with ground Lamb
Total time: 3600 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 10-12 medium sized Aubergines; 700 gm minced Lamb; 2-3 tbsp Olive Oil; 2-3 chopped Onions; 5-6 chopped Garlic cloves; 1 tsp Cumin powder; 2-3 chopped long Red Chillies; 1 tsp Red Chilli flakes; 200 gm Tomato paste or; 3-4 chopped Tomatoes; 1 small bunch chopped Parsley or Coriander; 4-5 tbsp Olive Oil; 2 tbsp heaped Tomato paste; 2 cups hot water

ZMA @zesty5

#cookpadindia
#Turkish
#easy
A popular traditional dish from Turkey made with minced meat and Eggplants or Aubergines. It is absolutely irresistible and flavourful with the kind of the ingredients used and hence is the most loved dish in the Country.
The word Karniyarik translates to split belly. Karin means belly and yarik means split. Hence it is named such.
It is much similar to the other most popular dish called Imam Bayildi except that this one is fried and then baked whereas Imam Bayildi is a complete baked dish.
Not only is this easy, it can be done with minced Lamb, Beef or even Chicken for a change. Though traditionally it's made with Beef. And it's made in Summers when the Turkish markets are flooded with big and fresh Aubergines.
This one by me here is made with minced Lamb. The meat is cooked with Onions and Tomatoes along with sweet Peppers and few common spices as well as enough of Parsley or Coriander Leaves.
And the Eggplants are deep fried and then baked for a few minutes with stuffed cooked meat in it.
Try this for your families and enjoy this healthy dish on any special holiday or a weekend.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

1 hour

7-8 servings

10-12medium sized Aubergines
700 gmminced Lamb
2-3 tbspOlive Oil
2-3chopped Onions
5-6chopped Garlic cloves
1 tspCumin powder
2-3chopped long Red Chillies
1 tspRed Chilli flakes
200 gmTomato paste or
3-4chopped Tomatoes
1small bunch chopped Parsley or Coriander
FOR THE SAUCE -
4-5 tbspOlive Oil
2 tbspheaped Tomato paste
2 cupshot water

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Steps

1 hour

1

Wash the eggplants and give a slit in the centre taking care not to cut it fully.

Imam Bayildi or Turkish stuffed Eggplants with Cheese
2

Rub some Salt in the slit eggplants and all over it and set aside for a few minutes. Now deep fry them just like I have done for about 7-8 minutes. Drain and set aside until use.

Imam Bayildi (The priest fainted)
3

Next, while the fried eggplants are being set aside to cool, prepare the meat stuffing. In a broad pan, heat 3 tablespoon of olive oil. Add the crushed garlic and onions first. Saute them for a minute.

Karniyarik or Turkish stuffed Eggplants with ground Beef
4

Now add the chopped sweet long chillies and the tomatoes followed by the cumin powder and the chilli flakes. Black pepper powder can be used instead of red chilli flakes. Now add the minced meat. Saute on a low heat for about 15-18 minutes until it's done.
5

Adjust the salt proportion according to your taste. Now split open the eggplants and stuff with this prepared meat. Also prepare a red sauce with tomato paste and olive oil. Heat olive oil and saute the paste for a minute or two. Then add 2 cups of hot water. Bring it to a boil and pour over the aubergines or eggplants. Bake in a preheated oven on 180° for about 10 minutes. Or it can be arranged in a wide pan and cooked on the stovetop too. That's it. Yum!
6

After done, take these out onto a serving platter and garnish with some more parsley or coriander and drizzle on top any juices that get left out after baking.
7

Serve these piping hot alongside Pitas or any other bread of your choice or any Indian bread as well. Enjoy!

Linked Recipes

Imam Bayildi or Turkish stuffed Eggplants with Cheese

Imam Bayildi (The priest fainted)

Karniyarik or Turkish stuffed Eggplants with ground Beef

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Cooksnaps

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ZMA @zesty5

on June 09, 2024 04:22

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.