Smoky Turkish Karniyarik with Eggplant and Minced Lamb
A Delightful Blend of Smoky Eggplant and Savory Lamb
Experience the rich, smoky flavors of traditional Turkish cuisine with this delectable stuffed eggplant dish filled with savory minced lamb, fresh herbs, and zesty spices.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Eggplants
For the Lamb Filling
For the Tomato Sauce
For Toppings
Preparation
Preparing the Eggplants
Preheat Oven
Preheat the oven to 375°F (190°C).
Brush and Salt Eggplants
Brush the cut sides of the eggplant with olive oil and sprinkle with salt.
Roast Eggplants
Place on a baking sheet cut side up and roast for 25 minutes until tender.
Preparing the Lamb Filling
Brown Lamb
While the eggplants are roasting, heat a skillet over medium heat and add minced lamb.
Do not overcook the lamb filling; it should remain juicy.
Add Spices and Aromatics
Cook until browned, then add onion, garlic, paprika, cumin, and coriander.
Simmer Filling
Stir in the tomato paste, diced tomatoes, salt, and pepper. Allow to simmer for 10 minutes, then stir in fresh parsley.
Add a splash of water if the mixture looks too dry.
Cooking Process
Assemble Eggplants
Once the eggplants are roasted, hollow out the center, creating a cavity for filling.
Fill Eggplants
Spoon the lamb mixture into each eggplant, pressing slightly to pack.
Bake Filled Eggplants
Arrange filled eggplants in a baking dish, pour tomato sauce around them, and add bell pepper and tomato slices on top.
Plating & Serving
Smoky Turkish Karniyarik with Eggplant and Minced Lamb
Smoky Turkish Karniyarik with Eggplant and Minced Lamb
Serve
Serve the Karniyarik hot, garnished with fresh parsley and accompanied by a side of fragrant rice.