Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, May 01, 2006

Split Eggplants with Ground Beef Filling


Split  Eggplants with Ground Beef Filling
4 small-size eggplants
1/2 cup sunflower oil
3/4 cup hot water with 1 tbsp crushed tomato

150 g medium ground beef
1 small onion, sliced
1 medium tomatotomato; put aside 4 thin slices, dice the rest
1 small cubanelle pepper; put aside 4 thin slices, chop the rest
1-2 garlic cloves, sliced
1 tbsp crushed tomatoes, canned
3/4 cup hot water

Peel alternating strips of skin lengthwise as seen in the picture for each eggplant. Sprinkle salt on top and put aside for about 20 minutes. Squeeze and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out of the hard seeds if there are any, making sure they don't fall apart. Place them in a shallow pan.

Meanwhile cook all the filling ingredients in a small-size pot at medium heat. All the water should evaporate. Stir constantly towards the end.

Fill the eggplants equally with the filling using a teaspoon. Place the sliced tomatoes and cubanelle pepper on each eggplant. Season with salt and pepper. Pour 3/4 cup of hot water with 1 tbsp crushed tomatoes into the pan from the side. Cover and cook at medium-low heat for about 15 minutes.

Serve Karniyarik while still warm with Pilaf with Orzo and Cacık.

*If you like to cook them in the oven; pre-heat the oven to 400° F (200° C). Place the filled eggplants in an oven proof dish. Cook on middle rack for about 20-25 minutes. If necessary, add a little more hot water.



At 5:16 PM, Anonymous Anonymous said...

Should I combine the eggplant that I scooped out with the beef? Or, should I discard the scooped out eggplant.


At 1:56 PM, Blogger Binnur said...

You should discard the scooped out parts of the eggplant. Don't mix it
with the filling:)

At 3:36 AM, Anonymous Anonymous said...

I love your website! It's easy to use and you have so many traditional Turkish dishes and some not do popular ones... great. When ı make this dish, I don't fry the eggplant, I just drizzle a little olive oil over them and then grill. Less calories and still really tasty :)


At 5:22 PM, Blogger Unknown said...

Finally, Turkish cooking for the Westerners!!! I came across your site last night and I've tried your recipe (Pirincli Ispanak) last night for the first time and my husband, who's Turkish, loved it!!!

I've owned the "Sultan's Kitchen" by Ozan and some of his recipes were mostly fancy and was difficult to follow or took so long to prepare. Compared to your recipes, your traditional home-cook meals are what I'd been accustom to. I've ordered your book and looking forward to it!

Now, I'm going to try these tonight. Thanks again for such a wonderful site, I've referred your site to my friends and family.

At 1:46 PM, Anonymous Anonymous said...

Hi Binnur!

Last night my cooking club had a dinner consisting solely of your recipes. It was fabulous!

Here's the menu we had:

1. Haydari with feta cheese with pide as our appetizer.

2. Karniyarik with the Orzo Pilaf as our main course and side. I was going to make cacik, but we had haydari left over so we used that and it worked!

3. For salad we had your Mixed Green Salad with Yogurt Dressing served with pide.

4. Dessert was the Spinach Cake and also Turkish Almond Cookies.

Everything was delicious. I loved the Spinach Cake. Actually, I loved everything!

Our cooking club concentrates on healthy food. Your recipes were perfect for us.

Thanks so much!

At 11:06 AM, Anonymous Anonymous said...

Hi Binnur,
I have two questions:
Should the meat be browned thoroughly before you add the other ingredients?
Does the eggplant need to be cooked thoroughly when fried or is the purpose just to brown it and then have it cook later when it is in the sauce?
Wonderful recipes! Thank-you.

At 3:01 PM, Blogger Binnur said...

-You can cook them all together or separately.
-Fry the eggplants and stuff them with the cooked fillings. Finally, place the filled eggplants with the sauce into the pot and cook them all together.

At 9:11 PM, Anonymous Anonymous said...

I was recently in Turkey and had a wonderful eggplant dish similar to the Karnyiak but with chunks of meat (I think it was beef) and with a Bechamel type sauce on the top. I suspect it was baked in the oven. Do you know what I am referring to and would you have a recipe?

At 3:59 PM, Blogger Binnur said...

It is Garden Kebab (Bostan Kebabi). I've already posted the one without bechamel sauce.

At 3:13 PM, Anonymous Anonymous said...

Hello.. thank you very much! I love your recipes and have tried a few =)
they're always easy to follow and delicious!
I don't have sunflower oil at home at the moment.. can you tell me please if vegetable oil would be ok?
Thank you.
Jannine. N Ireland.

At 10:17 PM, Blogger Binnur said...

Hi Jannine,
Sure, you can use vegetable oil instead of sunflower oil:)

At 2:19 PM, Anonymous Anonymous said...

Hi. Should I peel the violet skin of the eggplant first?or should I cook it with the skin?

At 7:03 PM, Blogger Binnur said...

Peel alternating strips of skin lengthwise as seen in the picture for each eggplant.

At 5:29 PM, Anonymous Anonymous said...

i suppose it will become my favorite meal if i make it one day. I love patlicans and im learning to cook them. Recently i attempted to make imam bayldi but I cooked patlicans for too long and unfortunately they came out very very soft.

At 6:06 AM, Anonymous Anonymous said...

Hello, I just found your website. Seems really good! How many people does this recipe feed?

At 12:18 PM, Blogger Binnur said...

It is 4 servings

At 3:59 PM, Anonymous Anonymous said...

Hi binnur,
this recipe is great!
I made it yesterday and everyone loved it!
Thank you sooo much
Take Care


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