Eggplant karniyarik 'split stomach'

Name: Eggplant karniyarik 'split stomach'
Yield: 8
Ingredients: 4 medium eggplants; 2 tbs extra virgin olive oil; 800g lamb mince; 2 small onions, finely chopped; 6 tomatoes, roughly chopped; 2 tbs finely chopped oregano; 3 bay leaves; 1 tbs tomato paste; 1 tbs harissa paste; 1 tsp dried chilli flakes; 1 cup (250ml) beef stock; Sunflower oil, to shallow-fry; 1 roasted red capsicum, cut into thin strips; Pickled yellow chillies; Natural yoghurt

Rate now

https://healthimprovements.info/recipes/eggplant-karniyarik-split-stomach/gku8vfy5 — Eggplant karniyarik 'split stomach'

Jump to recipe

by Kirsty Chiaplias

Jun 24, 2019

The name of this dish refers to the eggplant being cut open and stuffed with meat and spices.

4 medium eggplants
2 tbs extra virgin olive oil
800g lamb mince
2 small onions, finely chopped
6 tomatoes, roughly chopped
2 tbs finely chopped oregano
3 bay leaves
1 tbs tomato paste
1 tbs harissa paste
1 tsp dried chilli flakes
1 cup (250ml) beef stock
Sunflower oil, to shallow-fry
1 roasted red capsicum, cut into thin strips

To serve

Pickled yellow chillies
Natural yoghurt

Method

1.

Halve eggplants lengthwise and salt liberally. Place in a large colander and stand for 20 minutes.
2.

Heat olive oil in a medium saucepan with a lid over high heat. Add lamb and cook, stirring and breaking up any lumps, for 6-8 minutes or until browned. Season to taste. Reduce heat to low, stir in onion and cook for 5-6 minutes or until softened. Stir in tomato, herbs, tomato and harissa pastes, chilli flakes and stock. Cover and cook for 25-30 minutes or until lamb is soft and saucy.
3.

Preheat oven to 200°C. Rinse eggplant, pat dry very well with paper towel and half lengthwise. Heat 3cm sunflower oil in a large, deep frypan over high heat. In batches, fry eggplant, turning, for 6-8 minutes or until slightly softened and golden. Drain on paper towel. Arrange eggplant in a large roasting pan, cut-side up. Slice flesh down the centre without piercing skin and keeping slices intact. Spoon most of lamb mixture into each half and scatter over roasted capsicum. Pour remaining lamb mixture around eggplant and roast in oven for 30 minutes until eggplant is cooked and golden on top. Top with pickled chillies and yoghurt to serve.