Turkish Eggplants (Karnı Yarık)

I cooked this meal under impression from trip to Turkey. This is one of the most famous Turkish dish, delicious and appetizing. We had it for dinner or supper and I liked it a lot. Now after coming home I decided to cook it by myself to share its taste and aroma with my relatives.

 

Here is the recipe on English:

 

TURKISH EGGPLANTS (KARNI YARIK)

 

Preparation: 25 min.

Process: 30 min. Yield 6.

 

Ingredients:

 

6 eggplants

250 g minced meat

2 tomatoes, peeled and cut

1 onion, cut

2 garlic cloves, minced

1 tsp paprika

1 Tbsp homemade ketchup

1 Tbsp sugar

240 ml meat broth

Salt, pepper on your taste

Olive oil

 

Cherry tomatoes

Green pepper

 

Directions:

 

1. Wash and peel eggplants lengthwise with strips. Leave them in salted water for 20 min to remove the bitterness of eggplants.

2. Heat the pan with olive oil. Cook garlic for 2 min. Add onion and cook for 5 min. Add minced meat and cook for 8 min.

3. Salt and pepper. Add ketchup, paprika and broth, simmer on the low heat for 5-10 min. Add tomatoes, cook for 2 min. Put the filling in a large colander to let the sauce go away into a bowl.

4. In the other pan roast eggplants, put them on the paper towel. Split their bellies gently with a knife. Give a boat shape with a spoon, put them in a baking dish.

5. Sprinkle the holes with sugar and stuff the eggplant bellies with the filling mixture. Decorate with tomato circles and pepper stripes, pour the sauce around the eggplants and bake in the preheated to 180 C oven for 30 min.

 

Enjoy!

 

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