Spiced Lamb Stuffed Eggplant — Karniyarik
Istanbul-style split aubergine stuffed with spiced lamb mince, onion, tomato, and parsley, braised in a tomato-pepper sauce until silky and served over fluffy rice pilaf with a yogurt drizzle.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel both aubergines in alternating stripes, slit deeply down centre without cutting through ends, salt cavities and drain 10 minutes. Grate onions and tomato, mince garlic and capsicum. Measure spices, salt, parsley, rice, butter, water, and yogurt.
Sear
Heat 40ml olive oil in a large heavy lidded pan over medium-high 1 minute. Sear aubergines 3 minutes per side until skin blisters and flesh softens. Transfer to a plate.
Saute
In the same pan over medium, cook onion and capsicum 4 minutes until translucent. Add garlic 30 seconds, then brown lamb 4 minutes, breaking it up.
Build
Stir tomato paste, half the tomato, pul biber, cumin, pepper, and half the salt into the pan over medium 1 minute until fragrant and darkened. Off heat, fold in half the parsley.
Stuff
After 90 seconds, return aubergines to pan, prise open slits, and pack lamb filling into cavities with a spoon until heaped and secure. Pour remaining tomato, 1 cup hot water, and remaining salt around aubergines. Lay sivri peppers alongside.
Braise
Cover and braise over low heat 28 minutes until aubergines are silky and sauce is reduced and glossy. While braising, cook rice with butter and 1 1/2 cups water over low 12 minutes until tender.
Plate
Spoon rice onto warm plates, lay aubergine across each, spoon sauce over, drizzle yogurt, scatter remaining parsley, and lay sivri peppers alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.