Karnıyarık

Method

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1. Peel the aubergines in stripes, leaving alternating bands of skin.

   Mark done

2. Rub them with the drawing salt and leave 20 minutes, then rinse and pat dry.

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3. Heat 4 tbsp of the oil in a wide pan and fry the aubergines whole for 8 minutes, turning, until browned all over and softening. Lift into a baking dish.

   Mark done Start 8 min timer

4. Heat the oven to 190C.

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5. Add the remaining oil to the pan and fry the lamb for 6 minutes, until browned.

   Mark done Start 6 min timer

6. Add the onions and cook 6 minutes, then the garlic for 1 minute.

   Mark done Start 1 min timer

7. Stir in the chopped tomatoes, half the tomato purée, the cumin, pepper flakes, salt and pepper and cook 5 minutes.

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8. Stir in the parsley and take off the heat.

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9. Split each aubergine down the middle without cutting through, press the sides open and pack the filling in.

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10. Lay a tomato slice and a green pepper on each, whisk the remaining purée into the hot water and pour it round, then bake 35 minutes.

    Mark done

Chef’s Tips

• Stripes, not full peeling.
• Salt for twenty minutes so they drink less oil.
• Split without cutting through, or the filling escapes.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Turkish pilav
• Cacık
• Flatbread

Storage & Reheating

Keeps 3 days refrigerated and is good at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.