This Ottoman Turkish summer favorite dish "Karnıyarık" is an eggplant dish that is fried in olive oil and then stuffed with aromatically spiced grass-fed ground beef, chopped onion, garlic, parsley and tomatoes. The stuffed eggplant is first simmered in olive oil, then drizzled in a bit of tomato paste based sauce, and then baked to perfection. This delicious summer dish is served with a slice of ripe tomato and parsley garnishing, and always with double strained whole yogurt on the side.
"Karnıyarık" is usually enjoyed in summer when eggplants (aka aubergines) are in season and at their most delicious. This perfectly balanced dish will for sure not leave you feeling heavy after enjoying it.
"Karnıyarık" literally means “split belly,” referring to the opening for the filling. The Greek version, “Papoutsakia,” is likely based on Turkish variety of stuffed eggplant. The Greek papoutsakia stems from the Turkish word “papuç” meaning “slipper.”
Turks love their eggplant dishes. It is said that during the Ottoman period, as many 51 different eggplant dishes were commonly prepared. The eggplant was the most consumed vegetable in Turkish Ottoman palace kitchens, closely followed by zucchini. What was popular in the palace kitchens ultimately made its way to the general public, with dishes like the stuffed eggplant ("Karnıyarık" ) being sold in specialty restaurants in the 17th century.
We bet that you will also love this meal.
You can now order online the COMFORT KETO summer "Menu 3" scheduled for delivery on June 20.
Please follow the link to check out the menu details and place your online order: