This stuffed aubergine with bell pepper and tomato, or 'Karnıyarık', is a true Turkish classic. Karnıyarık literally means 'split stomach', referring to the fact that the vegetable is cut. This four-person dish can be served with pilav or cacik (Turkish yogurt sauce) as side dishes for a complete meal. We ate two per person, without side dishes, and this was also more than enough for a full dinner. The soft aubergines are a delicious combination with the spicy minced meat. The minced meat is also very suitable to be replaced by vegetarian minced meat
Step 1: Fry the aubergines
Preheat the oven to 180 °.
From each aubergine, scrape off long strips of skin vertically (from top to bottom). The aubergine now has vertical stripes. The
Slice the eggplant from top to bottom, but don't go all the way through. This ensures that you can 'fold open' the eggplant later for filling.
Heat olive oil in a large pan and fry the aubergines until they soften. In the meantime, go to step 2, but don't forget to turn the eggplants every now and then so that it softens evenly.
Step 2: Prepare the filling
Chop the onion and finely chop the garlic.
Fry the onion in a pan with olive oil and add the garlic and the (vegetarian) minced meat.
In the meantime, cut the peppers into small pieces and finely chop the parsley.
Add the bell pepper, half of the parsley, the diced tomatoes, cumin seeds, chili flakes, pepper and salt to the minced meat mixture.
Step 3: Stuff the eggplant and heat in the oven
Place the aubergines on an oven tray and fill them with the filling from step 2.
Bake it in the oven at 180 ° for 30 minutes.
Serve the aubergines and sprinkle the remaining parsley on top.
(Optional) Step 4: The 'cacik'
Chop the garlic and cut the cucumbers into small cubes.
Add the garlic, cucumber and dried mint to the yogurt and stir well.
Add salt to taste and garnish the cacik with some fresh mint leaves.
Afiyet olsun! ('Enjoy your meal')
Although the dishes with doner kebab give the opposite impression, Turks eat a lot of vegetables. According to Helin, this is the biggest misconception about Turkish cuisine. Read on here.
4 large aubergines
2 medium onions
2 cloves of garlic
400 grams of canned tomatoes
300 grams ground beef (or vegetarian ground beef)
15 grams of fresh parsley
1.5 tsp ground cumin seeds
0.5 tsp chili flakes
Salt and pepper to taste
250 grams of Turkish or Greek yogurt
1 clove of garlic
100 grams of cucumber
1 tsp dried mint
A few leaves of fresh mint
Salt to taste
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