Turkish Stuffed Eggplant / Karniyarik / Stuffed Eggplant / Bharay Baingan Recipe / Karniyarik Recipe

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Stuffed Eggplant Recipe (Karniyarik):

Ingredients:

For The Red Chili Sauce:
– 2 tablespoons tomato paste
– 1/2 cup tomato puree
– Salt to taste
– 1 teaspoon red chili flakes
– 1 teaspoon paprika
– 2 tbalespoons red chili paste
– 1.5 cup water

For the Eggplants:
– 10 medium-sized eggplants (aubergines)
– 2 tablespoons salt
– Enough water for soaking egg plants

For The Filling:
– 2-3 tablespoons olive oil
– 2 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 teaspoon cumin
– 500g mince
– 1 tomato, finely chopped
– 2 tablespoons green chili paste (optional)
– 2 tablespoons tomato paste
– 1 teaspoon paprika
– 1 teaspoon black pepper
– Salt to taste
– 1/2 green bell pepper (sliced)

For Garnish & Topping:
– 10 Slices of bell pepper
– 10 slices of tomato
– 5 halved green chili
– Fresh coriander, chopped
– Lemon wedges

Instructions:

To prepare red sauce:
In a bowl, mix the 2 tablespoons tomato paste, 1/2 cup tomato puree, Salt to taste, 1 teaspoon red chili flakes, 1 teaspoon paprika, 2 tablespoons red chili paste with 1.5 cup of water. Mix well and keep aside to use later.

To Prepare Stuffing:
In a large pan, heat
2-3 tablespoons olive oil over medium heat. Add the 2 chopped onions and sauté until soft and translucent.

Add the minced garlic and sauté for another minute, then add 1 teaspoon cumin and stir for 30 seconds.

Stir in the mince and cook until it becomes brown then add the 1 tomato (finely chopped), 2 tablespoons green chili paste (optional) and 2 tablespoons tomato paste. Stir for a minute, then add, 1 teaspoon paprika, 1 teaspoon black pepper, Salt to taste and 1/2 green bell pepper (sliced) . Stir and cook for 5-7 minutes until the mixture is well combined and thickened.
Once it is done remove from the burner and keep aside.

To Prepare Eggplants:
Rinse the eggplant under cold water to remove any dirt.

Use a vegetable peeler or a sharp knife to peel the skin. For a traditional look, you can leave some strips of skin intact.

Rub 2 tablespoons of salt, all over the peeled eggplants and soak them in enough water to cover them, for about 30 minutes to reduce bitterness and prevent browning.

Drain and pat dry with kitchen towel. Cut slits down the center of each, leaving the top and bottom intact (this is where you’ll stuff the filling).

In a large pan, heat 2 tablespoons olive and roast the peeled eggplants for about 8-10 minutes, or until they’re soft but not mushy. Keep them aside.

To Stuff The Eggplants:
Place the roasted eggplants in a baking dish. Gently open the slits with spoon, and stuff each eggplant with the mince mixture.

Top each stuffed eggplant with a slice capsicum, tomato slice and a piece of halved green pepper for garnish.

Pour the red sauce over and around the stuffed eggplants in the baking dish.

To Bake The Stuffed Eggplant (Karniyarik):
Place the dish in the preheated oven and bake for 10-12 minutes at 180°C (350°F).

Garnish with freshly chopped cilantro and serve with rice and yogurt on the side.

Enjoy your delicious stuffed eggplant
(Karnıyarık)!

सामग्री:

लाल मिर्च सॉस के लिए:
– 2 बड़े चम्मच टमाटर का पेस्ट
– 1/2 कप टमाटर प्यूरी
– नमक स्वाद अनुसार
– 1 चम्मच लाल मिर्च के टुकड़े
– 1 चम्मच लाल शिमला मिर्च
– 2 बड़े चम्मच लाल मिर्च का पेस्ट
– 1.5 कप पानी

बैंगन के लिए:
– 10 मध्यम आकार के बैंगन (बैंगन)
– 2 बड़े चम्मच नमक
– अंडे के पौधों को भिगोने के लिए पर्याप्त पानी

भरने के लिए:
– 2-3 बड़े चम्मच जैतून का तेल
– 2 मध्यम प्याज, बारीक कटा हुआ
– 4 कलियाँ लहसुन, बारीक काट लें
– 1 चम्मच जीरा
– 500 ग्राम कीमा
– 1 टमाटर, बारीक कटा हुआ
– 2 बड़े चम्मच हरी मिर्च का पेस्ट (वैकल्पिक)
– 2 बड़े चम्मच टमाटर का पेस्ट
– 1 चम्मच लाल शिमला मिर्च
– 1 चम्मच काली मिर्च
– नमक स्वाद अनुसार
– 1/2 हरी शिमला मिर्च (कटी हुई)

गार्निश और टॉपिंग के लिए:
– शिमला मिर्च के 10 टुकड़े
– टमाटर के 10 टुकड़े
– 5 आधी कटी हरी मिर्च
– ताजा धनिया, कटा हुआ
– नींबू फांक