Aubergine Stuffed with Lamb

Name: Aubergine Stuffed with Lamb (Karnıyarık)
Yield: Serves 4
Cuisine: Turkish
Ingredients: bunch of fresh parsley, dill and mint, chopped; 1 tablespoon olive oil; bunch of fresh parsley, dill and mint, chopped; bunch of fresh parsley, dill and mint, chopped; ½ green bell pepper (halved lengthways); 1 tomato, sliced; salt and freshly ground black pepper; salt and freshly ground black pepper; juice of ½ lemon; 1 teaspoon sugar; 4 tablespoons olive oil; 4 tablespoons water; 4 thin aubergines, peeled into zebra stripes and soaked in salted water for 1 hour; 4 thin aubergines, peeled into zebra stripes and soaked in salted water for 1 hour; 8 oz/225 g minced lamb or beef, or both mixed together; 8 oz/225 g minced lamb or beef, or both mixed together; sunflower oil for frying; 4 thin aubergines, peeled into zebra stripes and soaked in salted water for 1 hour; 3-4 cloves garlic, crushed with salt; 3-4 cloves garlic, crushed with salt; 2 tomatoes, skinned and chopped; 1 large onion, finely chopped; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 tablespoon pine nuts; 1 tablespoon tomato purée

Karnıyarık

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Literally, karnıyarık means ‘split stomach’, which describes the way the dish is prepared. Although versions of it are made throughout Anatolia, this classic dish owes its origins to the inventiveness of the Palace kitchens. It can be made with any size of aubergine but, as it is quite filling, it is best made with smallish thin ones. The stuffed aubergines can be cooked on top of the stove or in the oven.

Ingredients

Asia
Turkey
Main course
Spicy
Gluten-free
Mediterranean

Ingredients

Method