Wednesday, 1 January 2014

Karnı yarık (stuffed aubergines)

I have been meaning to make a Turkish dish for a long time, and finally I managed to make it today on my day off (alhamdulilah for new years holiday). This dish is so easy to make, and so full of flavour and yumminess, maybe the fact that I love aubergines has an affect! It is a popular Ottoman dish, and I can understand why its a favourite amongst the Turkish people.



  • Skill level: Easy
  • Serves: 4 people
  • Preparation time: 30-40 mins
  • Cooking time: 20-30 mins 
What you will need:

4 medium sized aubergines
vegetable oil for shallow frying
1 tbsp olive oil
400g minced meat
2 medium onions, peeled and diced
2 garlic cloves, peeled and minced
1 tomato, diced
1 pepper, de-seeded and diced
1 tbsp tomato puree
1 tbsp salt
1 tsp black pepper
1 handful finely chopped fresh parsley
1 cup boiling water 
1 tbsp tomato puree
tomato slices for decorating
green pepper for decorating (whole hot peppers, or sliced bell peppers)

How to make:

1) Cut the top off the aubergine, and a thin slice off the bottom, then cut the skin off the aubergines in strips lengthways (leaving it look like a zebra :) some flesh showing and some black skin)

2) Cut a slit into the aubergine, but not through the top and bottom (to keep the aubergine in tact), and just enough to stuff the aubergine (so not the entire way down the aubergine). Place into a bowl of salted water for 10 mins

3) Dry the aubergines with kitchen paper, then place vegetable oil into a frying pan, enough to shallow fry the aubergines. Once the oil is heated, place the aubergines, turning regularly to brown all sides. Once browned, remove onto kitchen paper and leave for oil to soak

4) In the meantime, add the olive oil into a pot, once heated, add the minced meat. Once the colour begins to change, add the onions and garlic until the onions look like they are nearly cooked (around 7-10 mins on medium heat). Do not worry about the excess water that may appear, leave it until the meat soaks it up

5) Add the tomato, the diced pepper, tomato puree, salt and pepper and mix for a further few minutes for the tomatoes to start softening

6) Add in the parsley, mix it in, then take off the heat and set aside

7) Dissolve one cup of boiling water with 1 tbsp tomato puree - then set aside

8) In a deep oven proof dish, add the aubergines with the slit facing upwards. Place the meat stuffing inside the slit, then decorate with a slice of tomato and pepper

9) Pour the cup of water that you set aside into the dish, then place into the oven at 200 degrees Celsius for 15 mins uncovered, then cover with aluminium foil and put back into the oven for a further 10 mins




Stuffed aubergine with its friends :)


I served this with rice, and some extra meat was left over - which also went deliciously with it as extras. So filling, and so tasty! Enjoy :)


2 comments:

  1. Lol subhanAllah, in Australia we call aubergines "Eggplants" :-)

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    Replies
    1. Aww yes... Eggplants maybe is the more common name...

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