Karniyarik
Aubergines split open and stuffed with spiced lamb, the name meaning split belly, which is either charming or alarming depending on your mood. Slicing them thin gets an oven dish down to pan speed.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Score the cut face of each aubergine half in a criss-cross, brush generously with half the olive oil and season.
Fry them cut side down in a wide lidded pan over medium-high heat for 5 minutes, then flip, cover and cook 5 minutes more until the flesh is completely soft. Lift onto plates.
In the same pan heat the rest of the oil, fry the onion 3 minutes, then add the lamb and break it up over high heat for 4 minutes until browned.
Stir in the garlic, cumin, pepper paste, tomatoes and salt and simmer 4 minutes until thick and the mince is cooked through with no pink remaining.
Press a channel into each aubergine half with a spoon and heap the lamb mixture in, spooning any pan juices over the top.
Scatter with parsley and serve warm rather than piping hot.
Read all that and thought “absolutely not”?
Completely fair. Karniyarik is sitting in the Turkish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Turkish kitchen
Charcoal, yoghurt and bread worth the trip alone.