Eggplants Stuffed with Lamb (Karniyarik)

Cookbook author Rebecca Seal first tried this dish in an esnaf lokanta, one of Istanbul's ubiquitous cafes for local workers serving home-style hot dishes, in the Fatih district. She didn't know enough Turkish to order, so ended up pointing and smiling at a few of the dishes bubbling away on the counter. This was one of them and it made a very satisfying lunch.
Average Customer Rating:
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Customer Reviews for Eggplants Stuffed with Lamb (Karniyarik)
Review 1 for Eggplants Stuffed with Lamb (Karniyarik)
5 out of 5
5 out of 5
skup
,Cape Cod
,MA
March 1, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Stuffed Eggplants
March 1, 2014
This is a classic Turkish dish. I do make it frequently with slight modifications.
1- I remove the skin from the egg plants before baking them.
2- instead of frying I bake them in the oven after spraying them generously with vegetable oil spray.
3- I slice the eggplants after are baked and with a small melon baller I scoop most of the seeds before stuffing . This gives you more room for the stuffing.
It is great for a family dinner.
Pros: Yield, Good Value, Impressive