Home Recipes Main dishes Karnıyarık – stuffed aubergines with minced meat
From our kitchenKarnıyarık – stuffed aubergines with minced meat
Karnıyarık (“split belly”) is a Sunday dish: whole aubergines are fried, filled with a minced meat stuffing and baked soft in tomato sauce. Serve with rice or bulgur.
Method
Peel the aubergines in stripes, fry in oil for 8 minutes until golden all over and drain on kitchen paper.
Soften onion and garlic, brown the mince, add 2 diced tomatoes, tomato paste and spices, simmer 10 minutes and stir in parsley.
Slit the aubergines lengthways, open them gently and place in a baking dish.
Fill with the meat mixture, top with tomato and pepper slices and pour in the water.
Bake at 190 °C for 30 minutes and serve with rice or bulgur pilav.
Tip from the storeSmall, firm aubergines from our vegetable section are the easiest to stuff.