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Vegetarian Turkish Karniyarik
Created by: Howcan Team
Ingredients
- 4 small eggplants
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cooked lentils
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1 cup tomato sauce
- 1/2 cup vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise, leaving the stems intact. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Brush the cut sides with 2 tablespoons of olive oil and place them on a baking sheet. Bake for 20 minutes, or until the flesh is tender.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
- Add the red bell pepper and zucchini to the skillet, and cook for another 5 minutes, until the vegetables are tender.
- Stir in the cooked lentils, cumin, paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld. Remove from heat and stir in the chopped parsley.
- In a small bowl, mix together the tomato sauce and vegetable broth. Pour half of the mixture into the bottom of a baking dish.
- Once the eggplants are done baking, carefully remove them from the oven. Using a spoon, gently press down on the flesh to create a pocket for the filling. Divide the vegetable and lentil mixture evenly among the eggplants, stuffing the pockets with the mixture.
- Pour the remaining tomato sauce mixture over the stuffed eggplants. Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the eggplants are tender.
- Allow the stuffed eggplants to cool for a few minutes before serving. Enjoy your delicious Vegetarian Turkish Karniyarik!
The history of Turkish Karniyarik dates back to the Ottoman Empire, where it was a popular dish among the aristocracy. Traditionally, it consists of eggplant stuffed with a spiced ground meat filling. However, a vegetarian version has emerged, featuring a filling of onions, tomatoes, bell peppers, and a blend of aromatic spices. This meatless twist offers a flavorful and satisfying alternative for those seeking a plant-based option. Chefs in Istanbul and along the Aegean coast have put their own spin on this dish, incorporating local ingredients and culinary techniques. Today, the best vegetarian Karniyarik can be found in Istanbul's vibrant neighborhoods, where innovative chefs continue to reinvent this classic dish. To achieve the authentic flavors of Karniyarik, it's essential to master the seasoning and cooking of the vegetable filling, as well as the proper preparation of the eggplant to ensure a tender and succulent result. For a unique twist, some recipes call for the addition of pine nuts or raisins to the vegetarian filling, adding a delightful contrast of textures and flavors.
75 min
4
320 calories
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