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Cut - Belly Eggplants

Sample Dishes from Turkish Cuisine



Cut - Belly Eggplants  (Karnıyarık)

IngredientsMeasureAmount
Eggplants6 medium1 kg.
Oil (for frying)¼ cup50 gr.
Onion3 large250 gr.
Minced Meat1 ½ cup 250 gr.
Tomatoes4 small400 gr.
Green Peppers3 medium50 gr.
Garlic5 cloves15 gr.
Parsley2/3 bunch40 gr.
Salt2 desert spoon 12 gr.
Black Pepper½ desert spoon1 gr.
Hot water1 cup200 gr.

Servings: 6

Preperation

Wash the vegetables, cut off the stalks of the eggplants and peel them in ribbon fashion. Warm the oil in a non-stick pan, put in the eggplants and cover. Turn the eggplants occasionally and cook for about 15 minutes to soften them. Arrange them on an oven tray and cut their bellies taking care not to split the ends and make hollows with the back of a spoon. Peel the onions, wash and chop finely. Place the onions and the minced meat into the pan where you have softened the egg plants and stir, cover and let them to simmer on low heat for about 8 - 10 minutes, until the meat juices are reduced, stirring occasionally. Set aside one tomato and two peppers. Chop the rest into very small pieces and add to the minced meat mixture and cook for another 5 minutes. Peel the garlic and separate the parsley leaves. Finely chop the garlic and the parsley and add to the hot mix. Add salt and pepper and stir. Fill the hollows made in the eggplants with this mixture. Cut the spared tomato into six circular slices and cut the green peppers lengthwise into three slices. Place these on the eggplants. Add the water slowly from the edges of the dish. Bake it covered for 20 minutes at medium heat, and remove the lid and bake for another 10-15 minutes.

Nutritional Value
(in approximately one serving)

Energy218 cal.
Protein11.1 g.
Fat13.8 g.
Carbohydrate14.5 g.
Calcium46 mg.
Fe2.95 mg.
Phosphorus151 mg.
Zinc2 mg.
Sodium793 mg.
Vitamin A897 ju.
Thiamine0.17 mg.
Riboflavin0.19 mg.
Niacin4.08 mg.
Vitamine C18 mg.
Cholesterol38 mg.

Notes

This is a dish cooked quite often particularly during the summer months in all regions. It is served at either lunch or diner as the main dish. Rice is the appropriate second dish. When an oven is not available it can be cooked on the range, with the lid on.