Butterflied Aubergines

Preparation info

  • To Serve


    • Difficulty


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.


  • 4 medium aubergines
  • 1 tbsp salt
  • 125 g/4


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