Turkish Karnıyarık — eggplants stuffed with ground meat and spices

Karnıyarık, which in Turkish means “split belly”, is one of the most beloved dishes of Ottoman cuisine: lightly fried eggplants, stuffed with ground meat cooked with onion, tomatoes and spices, then slowly baked in the oven. It is a full, filling dish, traditionally served with rice pilaf.

INGREDIENTS (4 servings):

• 4 medium eggplants
• 400 g ground beef (or lamb)
• 2 onions, finely chopped
• 2 tomatoes, chopped, plus 1 tomato for garnish
• 2 cloves of garlic, crushed
• 1 green pepper, chopped
• 2 tablespoons tomato paste
• 1 bunch of parsley, chopped
• Olive oil for frying
• Salt, black pepper and paprika (hot pepper to taste)
• 200 ml hot water or meat stock

PREPARATION:

1. Wash the eggplants and cut off the stem, but leave the cap. Make a lengthwise slit in each eggplant without splitting it completely. Leave them for 20 minutes in salted water to lose their bitterness, then rinse and dry them well.
2. Fry the eggplants in hot olive oil on all sides, until they turn golden and soften slightly. Drain them on kitchen paper to remove excess oil.
3. In the same pan, fry the onion and the pepper; add the ground meat and stir until it browns. Add the garlic, the chopped tomatoes, the tomato paste, salt, pepper and paprika, and simmer for about 10 minutes. At the end, add the chopped parsley.
4. Carefully open the slit of each eggplant and fill it with the meat mixture. Place the stuffed eggplants in a baking tray.
5. Dissolve a spoonful of tomato paste in 200 ml hot water (or meat stock) and pour it into the tray. Place a slice of tomato on top of each eggplant.
6. Bake in a preheated oven at 180°C for 25–30 minutes, until the liquid thickens and the eggplants are completely tender. Serve hot, with rice pilaf on the side if desired.

Preparation time: about 30 minutes. Cooking time: about 45 minutes. Servings: 4.