Pirinç pilavı (buttery rice pilaf)
Cacık (yoghurt and cucumber)
Lahmacun
1 h 55 minMedium
Karnıyarık (stuffed aubergines) recipe
Oven-baked aubergines stuffed with spiced mince, tomato and green pepper. Clear quantities for removing bitterness, using less oil and keeping them whole.
- Total time
- 1 h 5 min
- Makes
- 4 servings
- Difficulty
- Medium
- Per serving
- ~390 kcal
Method
Prepare the aubergines
Peel the aubergines in stripes, soak in salted water for 15 minutes and dry well. Fry all sides in oil in a wide pan and drain on kitchen paper.
Cook the filling
In the same pan, soften the onion, add the mince and cook until its liquid has evaporated. Add the garlic, 1 finely chopped pepper and 1 tomato, with the salt and black pepper, and cook for 5 minutes.
Stuff
Arrange the aubergines in a baking dish, slit each lengthways and open the middle with a spoon. Divide the filling among them and top with slices of tomato and pepper.
Bake
Dissolve the tomato paste in the hot water and pour it around the aubergines. Bake at 180 degrees until the tops are browned.
Rest
Leave to rest for 10 minutes after taking out of the oven. Sprinkle with parsley and serve with rice.
Tips
- For less oil, brush the aubergines with oil and bake at 200 degrees for 25 minutes.
- Soaking in salted water removes bitterness and also makes the aubergines absorb less oil.
Storage
Keeps in the fridge for 3 days. Reheating in the oven works better than the microwave.
Nutrition
| Energy | 390 kcal |
|---|---|
| Protein | 17 g |
| Fat | 28 g |
| Carbohydrate | 19 g |
Frequently asked questions
What is the difference between karnıyarık and imam bayıldı?
Karnıyarık contains mince and is served hot. Imam bayıldı has no meat, is cooked in olive oil and is eaten warm or cold.
Which aubergines are best for karnıyarık?
Medium-sized, thin-skinned long aubergines are ideal. Very plump ones have too many seeds.
