Recipe: Tasty Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷

Recipe: Tasty Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷 Delicious, fresh and tasty.

Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷. Great recipe for Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷. Inspired by a Persian cookbook, these karniyarik (meaning 'belly stuffed') are an easy and tasty mediterranean dish Go into any lokanta in Turkey and you will be most unfortunate if you don't see karnıyarık as one of the choices in the bain marie. Along with imam bayıldı, it's a classic Turkish stuffed aubergine recipe.

I'm telling you, that is YUM with a capital Y-U-M!

Get the recipe here. […] Stuffed Eggplants/Aubergines (Karniyarik)

Karnıyarık is a popular Turkish dish based on fried eggplant and ground meat.

You can cook Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷 using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷

1. You need 3 of aubergines.

2. Prepare 300 g of beef or lamb mince.

3. Prepare 200 g of cherry tomatoes.

4. You need 1 of red onion.

5. You need 1 of red pepper.

6. Prepare 2 cloves of garlic.

7. You need 1 tbsp of harissa paste.

8. Prepare 1 tsp of cumin.

9. Prepare 1 bunch of flatleaf parsley.

10. It’s 1 bunch of fresh mint.

11. Prepare Handful of cashews.

The stuffed eggplant dish known as karniyarik is very popular in Turkey and the Anatolian region.

It is served almost in all restaurants in Turkey.

Etymologically, karniyarik literally means 'riven belly'.

Turks particularly like eggplant, which is a key ingredient for many of the country's.

Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷 step by step

1. Preheat the oven to 180c.

2. In a hot pan brown the mince seasoning with salt and pepper. Remove and leave to one side.

3. Slice the aubergines in half.

4. Turn the pan down to a medium heat. And cook the aubergines in olive oil for 8mins it until soft inside.

5. After 8 mins flip and cook for another 8 mins.

6. Meanwhile chop the pepper, onion, chilli, garlic and stalks of the parsley (retain the leaves).

7. Remove the aubergines and place on kitchen towel to soak up excess oil.

8. Turn the heat up and add the harissa paste to the pan.

9. Stir in the chopped vegetables and cook till softened.

10. Chop the tomatoes in half and add to the pan.

11. Chop the parsley and mint leaves.

12. Add the mince and herbs to the pan and stir.

13. Place the aubergines in an oven proof dish. Scrape / mush the insides to make opening. Take care not to pierce the skin.

14. Fill the aubergines with the mince mixture and place in the oven for 15mins.

15. Crush the cashews and top the aubergines. Cook for another 5-10mins.

16. Remove from the oven and serve!.

Karniyarik is a Turkish dish of soft baked aubergines stuffed with meat in a tomato sauce.

My version includes lamb mince spiced with cumin, cinnamon, and chilli, topped with the traditional slice of green pepper and tomato.

Served with rice or bulgur pilaff, a salad and minty cucumber yogurt, it's a satisfying, flavoured-packed dinner.

Chop tomatoes and finely chop parsley.

Peel and mince onion and garlic.