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.
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