Eggplant is one of the most frequently used vegetables in Turkish cuisine. Karnıyarık (lit. 'riven belly' in Turkish) is a Turkish and Western Armenian dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat. The dish is believed to appear in Mediterranean regions of the country. Only the freshest and firm small or medium eggplants are used for its preparation. The stuffing is made of lean ground meat, finely chopped onions, diced tomatoes, vegetable oil, salt and spices. All the ingredients are sauteed together with a little water. The split eggplants are stuffed with this mixture and cooked in oven with little tomato sauce poured over. Karnıyarık is served as soon as it is ready, garnished with green pepper and slices of tomato, and goes best with rice and yogurt.
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Stuffed Eggplants (Karnıyarık), almostturkish.blogspot.com