Karnıyarık
Karnıyarık, meaning 'split belly', is one of Turkey's most iconic aubergine dishes, found in home kitchens across the country.
Turkish 'split belly' aubergines, halved and stuffed with a savoury minced meat and tomato filling, baked until tender — a beloved Turkish home-cooked classic.
Ingredients
Method
Fry aubergine halves briefly until softened, then arrange in a baking dish.
Brown mince with onion, then add diced tomato and cook down slightly.
Split each aubergine down the centre and fill generously with the meat mixture.
Top with extra tomato and pepper slices, and bake at 190C for 30-35 minutes until tender.
Frying the aubergine briefly before stuffing softens it enough to hold the split shape without collapsing.
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