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

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.