My favorite food blog “Cafe Fernando” who is named “World’s 50 Best Food Blogs” by Times magazine, designed a brownie for Dolce&Gabbana and named as “Best Culinary Writing Blog” by Saveur magazine. Cenk, professional Turkish blogger guy fell in love with gourmet tastes and I fell in love with the “Karniyarik” recipe in his blog.
Here is the recipe of this very special dish of Ottoman Cuisine.
If you like eggplant and mince, I guarantee that you will love Karniyarik.
- 4 eggplants
- 1/2 pound (250 grams) ground beef
- 1 large onions, diced
- Flat leaf parsley, for garnish
- 2 tomatoes, one sliced thinly other one grated
- 2 sweet green peppers, sliced into two lengthwise*
- Ground pepper, salt
- 2 cloves garlic, thinly sliced
- 1/2 cup boiling water
- 1 tbsp tomato paste, divided
- Canola oil, for frying
- 1 tbsp granulated sugar
- 2 tbsp olive oil, divided
- Pare eggplants in stripes lengthwise.
- Place eggplants in a large bowl of salted water, invert a plate over the eggplants to keep them submerged in water and set aside for 30 minutes to remove any bitterness.
- Drain and dry well with paper towels.
- Add enough canola oil to a large skillet to reach a depth of 2 inches. Heat oil over medium-high heat and fry the eggplants in two batches. Transfer immediately to a plate lined with paper towel to drain. Once drained, place eggplants in an oven dish and set aside.
- Preheat your oven to 375 F.
- In a separate skillet, place 1 tbsp olive oil and garlic and cook over medium-high heat until garlic is evenly browned. Add diced onions and saute until translucent.
- In a separate skillet, place 1 tbsp olive oil with ground beef and cook over medium-high heat.
- Combine onions and beef and grate one tomato over the beef mixture. Add 1/2 tbsp tomato paste adjust seasoning and cook until all tomato juice evaporates.
- With the help of two spoons, slit eggplants into two, leaving the tops and bottoms attached.
- Sprinkle 1/4 tbsp sugar on each and stuff with the ground beef mixture. Slice one tomato thinly and arrange one slice and half a slice of green pepper on each eggplant.
- Whisk together boiling water and the remaining 1/2 teaspoon tomato paste. Spoon a little over the eggplants to moisten them and pour the rest around them. Bake until the peppers have softened and the liquid in the pan has reduced to syrupy juices, 30-40 minutes. Serve warm.