Karnıyarık (Split Aubergines with Minced Lamb and Tomatoes)
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Ingredients
- 4 aubergines
- 400 g lamb mince
- 1 onion, finely chopped
- 2 garlic cloves
- 1 green pepper
- 2 ripe plum tomatoes
- 1 tbsp tomato purée
- 3 tbsp olive oil
- 100 ml lamb stock
Nutrition (per serving)
- Calories
- 424 kcal
- Protein
- 22.5 g
- Carbohydrate
- 13.3 g
- of which sugars
- 10.9 g
- Fat
- 28.9 g
- of which saturates
- 10 g
- Fibre
- 9.3 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Halve the aubergines lengthways, score the flesh in a criss-cross pattern, and fry cut-side down in half the olive oil for 4-5 minutes until golden; arrange in a baking dish, cut-side up.
- 2
Heat the remaining olive oil in the same pan and cook the onion, garlic cloves and green pepper for 6 minutes until softened.
- 3
Add the lamb mince and cook for 8 minutes, breaking it up, until no pink remains.
- 4
Stir in the tomato purée and half the ripe plum tomatoes, chopped, and cook for 3 minutes.
- 5
Press the aubergine flesh open slightly and spoon the lamb mixture into each one. Top with the remaining tomatoes, sliced, and pour the lamb stock into the dish.
- 6
Bake for 30-35 minutes until the aubergines are completely tender.
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