Saucepan@saucepan · Shared this recipeFollowTurkish · dinnerKarniyarik Stuffed Eggplants (Aubergines) with Ground Lamb, Tomatoes and OnionsTurkish stuffed eggplants filled with seasoned ground lamb, tomatoes, and onions, topped with tomato and green pepper slices, then baked until tender.total1 hr 40 minprep45 mincook55 minservings4Original recipe on ozlemsturkishtable.comKeep this recipeAdd a copy of Karniyarik Stuffed Eggplants (Aubergines) with Ground Lamb, Tomatoes and Onions to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsmain dishdark purple eggplants (aubergines; small to medium variety if possible)ground (minced) lean lambmedium onion, finely choppedgarlic cloves, finely choppedchopped tomatoestomato pastewaterItalian (flat) parsley, finely choppedolive oilcanola oil or ground nut oil for shallow fryingthin slices of tomato and green bell peppers, seeded – for decorative toppingred pepper flakesSalt and freshly ground black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 180 C / 350 F2Step 2: Cut the eggplants in half lengthways leaving the stalk intact. In each half of eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Sprinkle salt over the flesh side of the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants.3Step 3: In a little of the olive oil, sauté the onions until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the garlic, chopped tomatoes, tomato paste and red pepper flakes. Season with salt and freshly ground black pepper, mix well. Continue cooking for a further couple of minutes. Remove from the heat and stir in most of the chopped parsley. Seasoning is important, so please check the seasoning of the mixture and add more salt or pepper if you would like.4Step 4: Dry the eggplants with kitchen towel thoroughly. Lightly brown them evenly on both sides in the canola oil or gorundnut oil. With the split sides facing up, place them into a well-oiled ovenproof dish or a baking tray. Spoon the filling into the splits. On the top of each filled eggplant put a slice of tomato and a green bell pepper. Mix the water with a drizzle of olive oil. Pour this mixture on the baking tray. Cover and bake in the preheated oven for about 45 minutes. Remove the cover and continue baking for another 15 minutes or until they are tender and the eggplants are nicely browned on top.5Step 5: Serve hot with plain rice and a dollop of plain yoghurt by the side.getsaucepan.com/r/1007c3f0-3e56-4cb6-9ab6-04daaad9d260 · Original: https://ozlemsturkishtable.com/2010/06/karniyarik-stuffed-eggplants-aubergines-with-ground-lamb-tomatoes-and-onions/
