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Karniyaric (Stuffed aubergine/eggplant) Serves 5
5 long thin aubergine 2 small onions (diced) 4 medium cloves garlic (thinly sliced) 4 large tomatoes (puree in blender or grate) 5 long thin green peppers (diced) 1 heaped teaspoon sugar 1 large handful flat-leafed parsley (chopped) Olive oil Salt and pepper to taste
1. Zebra peel aubergines lengthwise (half the skin should still be on the aubergine) and place in heavily salted water (about 1 tablespoon salt for 2 litres cold water). Soak in water for 10 minutes. Drain and lightly salt. 2. Add a 2cm layer of olive oil to the base of a wide-based pan and place on a medium heat. Add salted aubergine, gently turning until all sides are golden brown. 3. Stuffing: While aubergines are cooking, place a high-sided frying pan on a medium heat and add onion, peppers and pureed tomato. Bring to a strong simmer, stirring occasionally until tender. Add mince and stir until cooked through. Add sugar, and then salt and black pepper to your own taste (usually around 1 teaspoon each for salt and pepper). Add 1 tablespoon olive oil, stir and remove from heat. 4. Once aubergines are cooked remove them from oil and place in colander. Drain oil from pan and wipe clean. Pour boiling water over the aubergine to remove some of the oil (done to make the dish lighter) and place back into the cleaned pan. Carefully open each aubergine down the middle and pack in the stuffing. Add enough water to cover the sides of the aubergine, but not touching the stuffing. Cover and simmer on medium heat for 20-25 minutes.
Note: This dish is also made without mince and is equally tasty as a vegetarian option.