Eggplants with Meat

Name: Eggplants with Meat (Karniyarik)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: about 24 cherry tomatoes or 3 small, ripe tomatoes, diced (if using cherry tomatoes, reserve about a third whole or halved for topping the eggplants); 4 small eggplants (aubergines); 300 g (10½ oz) minced (ground) beef (you can ask your butcher to do this so that it is as fresh as possible); 150 ml (5 fl oz) sunflower oil; 2 long red capsicums (peppers), seeded and diced; a few flat-leaf (Italian) parsley sprigs, chopped (optional); 1 generous tablespoon tomato paste (concentrated purée); 2 tablespoons olive oil; 1 teaspoon ground cinnamon; 2 bulb spring onions (scallions), finely chopped

Karniyarik

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Choose small eggplants if possible (or cut two large eggplants in half lengthways). No need to scoop them out; cooking them in oil beforehand will make the flesh soft and very accommodating of the filling...

Ingredients

4 small eggplants (aubergines)
150 ml (5 fl oz) sunflower oil

Method

Wash and remove the tops of the eggplants (if you like, you can peel them in alternating strips). Heat the sunflower oil in a large frying pan over medium-high heat Add the eggplants, and fry them for 15 minutes, turning from time to time so that they brown all over; the flesh will soften. Drain on paper towel and set aside. Meanwhile, combine the meat, capsicums, spring onions, two-thirds of t

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