Karnıyarık — Turkish Stuffed Aubergines

Saved Turkish Life Cafe recipe. If omitting sweet pepper paste in the filling, use 2 tbsp tomato paste instead of 1. Lamb is traditional; beef or Quorn are alternatives. US cup liquid converted to 240 ml.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 150°C. Halve the aubergines lengthways, leaving the stalks attached. Slit the flesh down the middle without cutting through the skin. Salt and leave for 10–15 minutes, then wipe away the moisture.

Step 2

Brown the aubergine halves on both flesh and skin sides in a frying pan with a little olive oil. The saved recipe alternatively suggests charring over a flame or roasting on high heat for about 10 minutes.

Step 3

Fry the onion in a little oil until soft. Add the mince and brown it. Add the chopped peppers and tomatoes, filling tomato paste, sweet pepper paste, spices, salt and pepper. Add a little water if dry and cook gently for 5–10 minutes.

Step 4

Put the aubergines in a deep baking tray with the slits upwards. Spoon the filling into the slits and over the top. Add optional slices of green pepper and tomato.

Step 5

Mix the sauce tomato paste, pepper paste, olive oil and warm water with salt and pepper. Pour beside the aubergines and drizzle a little on top without submerging them. Cover and bake for about 45 minutes.

Step 6

Serve with pilaf, salad and yoghurt, spooning over the cooking sauce.