Turkish Stuffed Eggplant (Karniyarik) Recipe

Recipesfull introduces to you: Popular Recipes. (Turkish Stuffed Eggplant (Karniyarik) Recipe). 'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.

Brief

Prep 25 mins

Cook: 1hr45 mins

Additional: 10 mins

Total: 2hrs20 mins

Servings: 4

Yield: 4 stuffed eggplants

Turkish Stuffed Eggplant (Karniyarik) Recipe

Ingredients

2 ½ tablespoons olive oil

divided

4 medium eggplants

1 yellow onion

diced

1 pinch salt

1 pound ground lamb

4 cloves garlic

crushed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

½ teaspoon dried rosemary

¼ cup chopped fresh flat-leaf parsley

2 tablespoons tomato paste

1 ½ teaspoons kosher salt

divided

¾ cup diced poblano peppers

¾ cup diced Fresno chile peppers

1 cup freshly grated Pecorino Romano cheese

1 cup chicken broth

World Cuisine

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.

Step 2

Peel 4 strips spaced evenly apart from each eggplant. Place eggplants in the prepared dish.

Step 3

Bake in the preheated oven until eggplant just start to soften 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.

Step 4

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown about 5 minutes. Add lamb and cook breaking it up into small pieces until browned about 5 minutes.

Step 5

Add garlic pepper cumin cinnamon cayenne rosemary parsley tomato paste and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.

Step 6

Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.

Step 7

Continue baking until eggplants are very soft and tender about 45 minutes. Spoon pan drippings on top to serve.

Nutritional Information

Turkish Stuffed Eggplant (Karniyarik) Recipe

Servings Per Recipe:4

Calories: 586.9

% Daily Value *

Protein: 36.4g 73%

Carbohydrates: 41.1g 13%

Dietary Fiber: 21.1g 85%

Sugars: 16.5g

Fat: 33.5g 52%

Saturated Fat: 12.9g 64%

Cholesterol: 108.4mg 36%

Vitamin A Iu: 985.9IU 20%

Niacin Equivalents: 16.4mg 127%

Vitamin B6: 0.9mg 54%

Vitamin C: 48.8mg 81%

Folate: 164.8mcg 41%

Calcium: 420mg 42%

Iron: 4.4mg 24%

Magnesium: 127.2mg 45%

Potassium: 1823.2mg 51%

Sodium: 1553.4mg 62%

Thiamin: 0.5mg 46%

Calories From Fat: 301.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.