Wednesday, October 3, 2012


Karniyarik is a stuffed eggplant dish.  It is my favorite Turkish meal! On my last trip to Turkey I finally learned how to make it.  It is hard to find the right size eggplant here but, the ones from my garden were perfect!
Peeled eggplant from the garden.
I don't have an exact recipe just yet. Rather a method.  You need small eggplant for this. The baby or Japanese kind are best.
First peel the eggplant leaving stripes of skin on.  Make a slit with the tip of a knife. You are now ready to fry these babies whole.
Once they are soft and cooked through put them aside to cool. While they cool make the filling. I used a little less than a pound of ground beef for 5 small eggplants.  First saute one chopped bell pepper and one onion in a little oil.  When the onion and pepper gets soft than add the beef to brown.  Season with salt and pepper.  Open the eggplants where the slit is and spoon in the filling.  Place in a baking dish.
Mix together some tomato paste and water (maybe a tablespoon of paste to a cup of water).  Pour into baking dish.  The liquid should come to just below the top of the eggplant.  Bake at 375 until the liquid has reduced by half.
I had forgotten to take a picture of the finished product when it first came out.  I took these out of my husband's lunch box before he headed off to work.
I served my karniyarik like this with a side of Bulgur Pilav and salad.  I have had these served with a slice of tomato and hot green pepper placed on the top of each eggplant before baking. Maybe next time I will try it like that. 

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