Recipe
Karniyarik
Split roasted aubergines filled with minced lamb, tomato, green pepper and parsley, baked until meltingly tender.
Ingredients
Method
25 mins prep55 mins cook80 mins total
Heat the oven to 200°C fan. Make a lengthways slit in each aubergine without cutting through, brush with oil and roast for 25 minutes.
Brown the lamb in a frying pan. Add the onion and peppers and cook for 8 minutes until softened.
Stir in the garlic, tomato puree, cumin and tomatoes. Simmer for 10 minutes, then fold through the parsley.
Open the aubergines along the slits and spoon in the lamb mixture. Put them in a baking dish and pour the water around them.
Bake for 25–30 minutes until the aubergines are completely tender and the filling is bubbling.
About this recipe
Karnıyarık means “split belly”, describing the aubergines opened to hold a savoury lamb filling. The aubergines roast until soft, while the mince cooks with tomato, green pepper, garlic and parsley.
It is best served straight from the oven with rice or warm bread to catch the juices. Choose slim aubergines so they cook evenly and are easy to split without cutting right through.
