Auntie Ayşe’s Cookbook
Patlıcan Karnıyarık Stuffed Eggplant
Description: A personal favorite, patlıcan karnıyarık is eggplant stuffed with minced meat. Knowing how to cook eggplant right is something Americans can definitely learn from Turkish cuisine! This entrée is best served with pilav, Turkish rice.
Ingredients:
175 gr. ground meat
½ - 1 Cup olive oil
½ kg. (generally 4-6) long, thin eggplants
3-4 tomatoes, peeled and diced
3-4 green peppers, cut in long strips
1 onion, diced
2 cloves garlic
½ a bunch of parsley
2 tsp. tomato paste
Salt & Pepper, to taste
Water
Directions: Fill a medium sized saucepan ½ full of olive oil and heat. Place the eggplants in the pan, occasionally rotate them with tongs until they are tender. Once the eggplants are very tender dry them on a paper towel, empty saucepan of excess oil, and replace the eggplants in the pan. Meanwhile, in a separate pan sauté diced onions in oil, slowly adding the meat. Once the meat is browned add tomatoes, tomato paste, garlic, parsley, salt and pepper. Cut a deep lengthwise incision in the eggplants and stuff tightly with the meat mixture. Garnish with green peppers. Fill the pan ½ full with water, cover and simmer on medium heat for approximately 15 minutes.
