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Home Dish Karniyarik/Turkish stuffed Aubergines with ground Lamb

Karniyarik/Turkish stuffed Aubergines with ground Lamb

Name: How to cook Karniyarik/Turkish stuffed Aubergines with ground Lamb - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Karniyarik/Turkish stuffed Aubergines with ground Lamb

#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.

Ingredient

Food ration :

7-8 servings

Cooking time :

1 hour

10-12

medium sized Aubergines

700 gm

minced Lamb

4-5 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

small bunch chopped Parsley or Coriander

2 tbsp

heaped Tomato paste

2 cups

hot water

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 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.

* Step 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!

* Step 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.