Stuffed Eggplants (Karniyarik)
Delicious Stuffed Eggplant Recipe (Karniyarik)
Preparation time: 25 minutes
Cooking time: 30 minutes
Total: 55 minutes
Servings: 4
Stuffed eggplants, known as Karniyarik, are a traditional Turkish dish that combines the rich flavors of vegetables with a savory filling. This recipe is perfect for someone looking for a quick dessert or a vibrant vegetarian main course, full of taste and color.
Ingredients:
- 4 medium eggplants
- 200 g minced meat (beef or lamb)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 large ripe tomatoes, chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Olive oil, for frying
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preparing the eggplants: Start by washing the eggplants well. Cut them lengthwise, peeling a strip of skin along the entire length, alternating between leaving skin and removing it. This helps achieve a finer texture and absorb flavors. Place the eggplants in a bowl of cold water and add 1 teaspoon of salt. Let them soak for 15 minutes. After this time, remove the eggplants from the water, rinse them, and dry them with a kitchen towel.
2. Frying the eggplants: In a large skillet, heat a few tablespoons of olive oil over medium heat. Fry the eggplants on both sides until they become golden and soft, about 5-7 minutes. If you want to reduce the amount of oil, you can bake the eggplants in the oven at 200°C for 20 minutes.
3. Preparing the filling: In the same skillet, add the chopped onion and garlic. Sauté until they become translucent. Add the minced meat, mixing well to break it apart. Cook until browned, then add the tomatoes, bell pepper, tomato paste, sweet paprika, and cumin. Season with salt and pepper to taste. Simmer the mixture for 10-15 minutes until the liquid reduces and the filling becomes thick.
4. Filling the eggplants: Fill each half of the eggplant with the meat mixture, pressing lightly to fill them well.
5. Final cooking: Arrange the stuffed eggplants in a baking dish. You can add a few slices of tomato on top for extra color and flavor. Cover the dish with aluminum foil and bake in the preheated oven at 180°C for 20 minutes.
6. Serving: After removing them from the oven, let the eggplants cool slightly. You can sprinkle fresh chopped parsley on top to add a touch of freshness.
Serving suggestions:
These stuffed eggplants are delicious served warm or at room temperature. You can accompany the dish with a yogurt salad with mint or a side of turmeric rice to complete the meal.
Possible variations:
For a vegan version, you can replace the minced meat with lentils or sautéed mushrooms. You can also add other vegetables to the filling, such as zucchini or carrots, to achieve a different taste and texture.
By trying this stuffed eggplant recipe, you will discover a delicious dish, full of tradition and flavor, perfect for any occasion!
Ingredients: 9 small eggplants (or depending on how many people there are), half a kg of minced meat, 1 large dry onion, 2 green bell peppers, 1 larger tomato, 3 cloves of garlic, parsley, salt, pepper
