Name: Karniyarik (Butterflied Aubergines)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 1 glass hot water; 50 g/2 oz onions, finely chopped; ¼ tsp ground allspice; ¼ tsp ground cinnamon; 2 green peppers; 100 g/3½ oz tomatoes, peeled and diced; 4 medium aubergines; vermicelli pilaf; 1 tsp tomato purée; 1 tbsp butter; 1 tsp currants; ¼ tsp red pepper; 125 g/4 oz butter or vegetable oil for frying; 1 tbsp pine nuts; 125 g/4 oz minced lamb; ¼ tsp ground black pepper; 1 tbsp salt

Preparation info

To Serve
4

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Karnıyarık means “split open”, and this is a favourite dish during summer months. This recipe is from Istanbul; in Anatolia karnıyarık is prepared without the nuts and currants.

Ingredients

4 medium aubergines
1 tbsp salt
125 g/4

Method

Peel the aubergines completely or in alternate strips. Slice along the middle lengthways to open like a butterfly, rub with salt and leave for 20 minutes. Soak in water for 5 minutes and drain.

Fry both sides of the aubergines in the butter or oil for 5 minutes. Place in a shallow double-handled pan or baking dish, opening them out flat on their backs so they cover the bottom of the pan