Dinner Party · Turkish
Karnıyarık
Eggplants stuffed with a mixture of spiced ground lamb, tomatoes, and aromatic herbs.
Why This Works
The gentle frying of the eggplant concentrates its natural sweetness, balancing the savory meat filling.
The Upgrade
Finish with a dash of sumac for a bright, citrusy acidity.
Chef's Secret
Michelin TechniqueDon't discard the oil left in the frying pan; drizzle a spoonful over the eggplants before baking for extra depth.
Ingredients
Total time including resting: 45 min
Directions
Peel eggplants in alternating strips and fry in oil over medium-high heat until softened and lightly browned.
10 minRemove eggplants, slice a deep slit down the middle, and press open with a fork.
2 minIn the same pan, sauté onions and bell peppers over medium heat until translucent.
5 minAdd ground lamb and cook until browned, stirring to break up large clumps.
7 minStir in garlic, diced tomatoes, and tomato paste; simmer until the liquid reduces slightly.
8 minFill the opened eggplants generously with the lamb mixture.
3 minPlace stuffed eggplants in a baking dish and bake at 375°F until the skins are tender and flavors meld.
10 minWine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
Ground lamb, tomato, and eggplant are a classic trio for Syrah's smoky, peppery finish. The wine's moderate tannins frame the eggplant's soft texture perfectly, creating a harmonious, savory experience.
Nutrition per Serving
410
calories
22g
protein
18g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cacık
A chilled yogurt soup with cucumber and mint that provides a refreshing, cooling side to the rich stuffed eggplant.
Ingredients
Directions
Peel, seed, and finely dice the cucumber.
In a medium bowl, combine yogurt, diced cucumber, minced garlic, chopped mint, olive oil, salt, and pepper.
Stir vigorously until well incorporated.
Taste and adjust seasoning if necessary.
Cover and chill in the refrigerator for at least 10 minutes to allow flavors to meld.
Serve cold as a refreshing accompaniment.
Side Dish
Bulgur Pilaf
A quick, nutty grain side that is a staple companion to Turkish lamb dishes.
Ingredients
Directions
Sauté onions in butter and olive oil over medium heat until translucent.
Stir in tomato paste and cook for 1 minute to caramelize slightly.
Add bulgur, tossing to coat grains thoroughly in the fat.
Pour in boiling stock and salt, then reduce heat to low.
Cover tightly and simmer for 15 minutes until liquid is fully absorbed.
Remove from heat, place a clean kitchen towel under the lid, and let rest for 10 minutes before fluffing with a fork.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.