KARNIYARIK - TURKISH LAMB STUFFED EGGPLANTS

The eggplant, Solanum melongena , is considered a vegetable but is botanically a fruit. Early varieties of eggplant were smaller and white, resembling eggs, hence the name. The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers. Today, Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.

Serves 4
60 minutes
343 kcal per serving


Ingredients

• 4 small Turkish eggplants about 150 g each, peeled
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 large onion, diced
• 250 g minced lamb
• 2 roma tomatoes, 1 grated, 1 thinly sliced
• 1 tbsp tomato paste
• 1 tbsp white sugar
• 1 green chilli, sliced lengthway into 4 slices
• 125 ml boiling water
• Parsley, chopped, to serve

Method

1. Bring a large pot of water to boil, then add the whole eggplants.
2. Cook at a slow simmer until the eggplants are soft, about 15 minutes.
3. Preheat the oven to 190 °C.
4. Meanwhile, in a saucepan place 1 tbsp of the olive oil, then add the garlic and cook over medium heat until the garlic is lightly browned.
5. Add the onion and saute until translucent.
6. In another frying pan, place the remaining olive oil with the lamb and cook over high heat, stirring until browned.
7. Combine the onion mixture, lamb and grated tomato.
8. Add 2 tsp tomato paste, adjust the seasoning and cook until all the water has evaporated.
9. Once the eggplants are soft transfer the eggplants in an oven dish just large enough to fit the eggplants.
10. With the help of 2 spoons or a knife split the eggplants lengthway halfway through, leaving the tops and bottoms attached.
11. Open up the split with the spoons to make a nest for the filling.
12. Sprinkle 1 tsp sugar on each eggplant and stuff with the ground lamb mixture.
13. Arrange 1 slice of tomato and a slice of the chilli on each eggplant.
14. Whisk together the boiling water and the remaining tomato paste.
15. Spoon a little over the eggplants to moisten them, then pour the rest around the eggplants into the baking dish.
16. Bake for 30-40 minutes, until the chilli have softened and the liquid in the pan has reduced to a syrupy juice.
17. Serve garnished with parsley.