Turkish Stuffed Eggplant (Karniyarik) - Food Wishes
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- čas přidán 20. 09. 2018
- Learn how to make Turkish Stuffed Eggplant (Karniyarik)! I’ve sliced, cubed, diced, quartered, and halved eggplants, but this is the first time I’ve split their bellies, and stuffed them. It won’t be the last time. Visit foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Turkish Stuffed Eggplant recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/268350/Turkish-Stuffed-Eggplant-Karniyarik/
Totaly your choise but not add cheese add some parsley more delicious.
PLEASE don't add Turkey's fu king ugly recipes no one made that bull shit in home very bad taste also ... Only look good 😄🤔 and ugly taste
I love watching your videos, you have very lovely method doing them. Just a hint, we use smaller eggplants for this recipe as they look nicer when presented and you will not to empty them in order to put the filling. We fry them deep fry instead of grilling. Anyways, keep making videos
instablaster
Hello, Turkish guy here! My mother used to make me this ALL the time, and it's my favourite meal to cook. I've got a few tips that you can use when you cook it another time, Chef!
First off, you should add some San Marzano tomatoes to your filling and reduce it a little. Not by much tough, it must have the tomato taste. Doing it with only the paste makes the filling drier.
Second and last tip is that you should use long eggplants, not these thick and round ones. Long eggplants have less meat, and when they are cooked it reduces down even more. Making the eggplant and the filling somewhat homogenous when you eat it, which is awesome. Your eggplants are a lot thicker, so the inside is not gonna get seasoned very well, the inside of the eggplant could become somewhat bland. Thinner and longer eggplants don't have that issue.
But, I am really surprised and delighted that you really stuck with the original recipe. You never cease to amaze me, Chef!
With much love and respect, Kemal
(OH GOD I DID NOT DESERVE THIS
How DO you say racing stripes in Turkish though, Turkish guy? :)
@@kadielawrence8259 "Yarış çizgisi" for singular, "Yarış çizgileri" for plural.
Yarish chizgeesee, or, cheezgeelaree is the way you should pronounce it. :D
Hey, I was just wondering if you knew of any places to learn about Turkish dishes. I've been told it's a great cuisine but Chef John only has a few recipes, so I'm looking for any more resources in English! :D
Kemal Can Özdemir This dish is great and as a Turkish girl I totaly agree with Kemal. Still love the video though.
Thanks for sharing this, chef John.
@@vetchesvetchess5282 Honestly, the best way to learn recipes is to have a Turkish friend (or watch Chef John! :D). I personally haven't seen a lot of Turkish cuisine in English on the internet. There are some, but they do not stay true to their origin and/or the original recipe most of the time. They are too americanized for a more eastern themed cuisine.
Our grannies and mothers know the best, as in with every culture. :)
Hey there, I have some tips for you!
- Use long and slim eggplants.
- Use chopped parsley and tomatoes for the filling.
- To remove the bitter taste of female eggplants: split the "bellies" before cooking, salt them inside and outside, wait for at least half an hour, rinse with cold water. I suggest to do this for male eggplants as well, it just makes the taste better IMHO.
This is exactly how it was made when I was growing up and how I make it now. To me the fresh, chopped parsley and tomatoes make the dish.
Eggplants do not have a male or female gender
Emre Geylani long ones are female and big circular ones are considered as male so gender is only for definition
...aaand..serve with some yoghurt and rice on the table!
@@mehmetturgut6154 Tespit gibi tespit.
Hi from lstanbul Chef John, l’m a Turkish grandma. You have cooked the karniyarik so good. It couldn't be more perfect. Congratulations
I remember when our turkish neighbor made this for the first time. I was totally hooked! Then when my grandma had cancer and I lived with her for a while to help her, I kinda tried to replicate that recipe, because my grandma liked tot try out new things. It was just so good that I continued making this. To save a little bit of time I kinda go on and just split the eggplant lengthwise and spoon out the flesh. After that I roast the "shells" in a pan with a little oil until they are nice and Bron, put them in an ovenproof Form and salt them. I then simply cut the "flesh" of the eggplant up, preroast this with the onion, some zucchini and tomatoes and then add it to the roasted beef. I add a ton of fresh garlic, and a whole load of the same spices used here as well as tomato puree. I like a little more cinnamon, so its a little bit more "fragrant". When the filling has cooked a bit and all the flavors are just right I fill the eggplant halves and they only need like 20-25 more minutes to cook through. Then serve with rice and suzme (?) yogurt. Don't even think about using this typical liquid joghurt. At least use Greek yogurt but 10%-20% fat turkish suzme (I think it just means firm and drained of liquid), is the best with this dish!
I was on the edge of my seat until the cayenne showed up. Then I was able to relax and continue watching.
Toaster Chicken that's SO funny! Very good!❤️😂😂😂‼️
I am Turkish and I love Karnıyarık❣️🤤
You did a great job 👏🏼👍🏻
Oh. My. Gosh!!! Just took prebaked eggplants out of oven and allowing to cool as you said. My ground lamb, diced smoked jalapeno (only peppers on hand today), Vidalia onion, herbs and garlic and tomato paste and Pecorino are torturing me with the scent and knowing I need to WAIT and finish the recipe! Delicious, thank you! My friends will be so very happy and content.😄
CHEF I AM TURKISH AND I LOVE KARNIYARIK. MAY GOD BLESS YOU I NEVER THOUGHT YOU'D MAKE IT OMG LOOKS SOOO GOOODDD
You are the SpongeBob Squarepants of your Turkish stuffed eggplants.
Indeed!! LOL! 🍆🍆🍆🍆🍆🍆🍆🍆
😂😂😂😂😂😂 right
😂😂😂 you are learning the most important part😂😂
I randomly found this channel and I can't stop watching all the videos. Please help me.
Welcome to the dark side!
One of us
We have each said this at one time and now we cannot leave! Muahahaha
FUNNY SMS
Well, just as long as you‘re not one of those people watching lots of cooking shows, who almost never cook anything more complicated than a stir fry. Like me 😂😎😉
Just check out AA. ( Aubergines Anonomous) - There is HELP out there!
I am so happy to see this traditional Turkish recipe on your channel! If anyone is looking for more tips, I agree with the other commenter that it is best to use longer eggplants, and that a more moist filling is better.
Also, the thing that makes this dish for me and my family is dried mint in the filling, or fresh mint over top! And the last thing is that I find karnıyarık best when it is finished in a thin tomato- and pepper-paste sauce, rather than stock, and when it is garnished with some garlic yogurt. The vegetarian version, called imambayıldı, is another favorite of my family.
I will be making this dish for my iftar table this Ramadan season, thank you so much for sharing! And to answer your question, the Turkish for "racing stripes" is yarış şeritleri!
I recently found your channel. I love it. Recently I had the pleasure to watch your episode with my 80 year old mom who is a super cook. Thank you.
Well, I made this today for a very good friend who loves eggplant and she just called to say, "Don't ever make eggplant any other way than this again! That was absolutely delicious!" Thank you, chef John, for creating such joy in my kitchen!
Thank you for drawing the distinction between male and female eggplant. I noticed eggplant prep videos that said sprinkle the sliced eggplant with salt to draw out the bitter juices but then they'd say pat dry the eggplant without rinsing, which left it salty. I also never understood why some eggplants were bitter and others weren't.
This looks great. I'll try it with ground beef because my DiL doesn't like lamb. Thanks again!
The timing of this meal is perfect! Trying to come up with more keto dinner ideas. I might make this real soon, like tomorrow!
Update* I made this tonight (10/2) it was AMAZING!
"Cook without fear"
A good motto for the kitchen adventurer.
Wow!!!! I miss eggplant and lamb. It's a super combination.
You are my savior for cooking ideas. Thanks
Hi Chef John, l’m a Turkish grandma. You have cooked the karniyarik so good. It couldn't be more perfect. Congratulations.
When you think chef John can't get any better, here he goes again!
Omg a Turkish subscriber here! They look amazing like i dont see any difference between yours and ours. Thank you so much for this recipe ❤❤
My Turkish neighbor told me about these years ago. Finally got a chance to try 'em at a local Turkish restaurant. It was obvious that something was missing, compared with what Ethem said and, now, what you've shown us. So the next time I get industrious and go for this, I'll use this recipe. Then, when put them on the table I can shout "Destür!!! Sultan Karnıyarık Hazretleri!" like they do in the movies.
. . . And yes, Ethem intro'd me to 'em by calling them "belly split open." Which sounded totally Ottoman to me ;-)
MY BIRTHDAY FOOD WISH VIDEO!! THANK YOU CHEF!!
They look delicious.
I'll be making these next Spring with fresh MALE eggplant from my garden.
I am also Turkish ,oh my you are so amazing !! You did a great amazing job ,just like our people cook this eggplant dish ! I love your every show ,how lucky we are 👍👍
#dotsnotslots
Allison Smik fill the slots with the meat mixture, okay, really pack it in there.
Leggings Are Pants...😤 You are too crass sir!
JK, it's funny. Hahaha!😁
MMMMmmmmm! Love every single ingredient - everything about this recipe!!! I'm making this for Sunday dinner. The guys will love it!
LOVE basically all the ingredients in this. Will definitely try.
Hey Chef John!
Great video as always! This is my favorite dish of all time, I did this with my mother just yesterday! And just like you said, you should eat this with turkish rice and cacık (Tzaziki)! The Tzaziki is perfect for this dish because sometimes the eggplant flavor can be overwhelming for some people and the Tzaziki cuts that!
I can tell you a tip: You can also fry your eggplants whole, let them cool and freeze them!
We just moved from Germany to Turkey and our family members from the villages welcomed us with like 2 bags of fresh eggplants from their own fields and much more! We didn’t know what to do with so much eggplants and we didn’t want them to go bad so we fried them and put them in the freezer for next time 😊
You can also cube them up then freeze it and make Moussaka! That’s what we did last week!
Today we made a very popular turkish soup called „Mercimek Çorbası” = red lentil soup and Lahmacun, followed by homemade Ayran = basically yogurt, salt and water combined, that’s a traditional turkish drink, very easy!
You might wanna try these recipes as well 😊
Hicran Akdeniz
Yummy..!!
😀😀👍🏻
Hi Chef John, from Food Wishes dot Com.
I wanted to thank you. I've been having a bit of a difficult time the past few years, but your videos are among the ones that have helped me get back into enjoying things again - they've helped me remember that, whatever else may happen in my life, I can still accomplish things. And sometimes, that's more of a difference than words can express.
Hello, Chef John! I really appreciate you give our cuisine the credit it deserve. What ppl usually do is steal the dish or tell it is from a different country. You were my best Chef up to this point, but now you are my Bestest Chef ever!!! Much love
your iconic way to talk! plus your simple Chef-style cooking makes you my favorite Chef! thank you.
Yeah I guess I was the one telling you about serving these with rice pilaf and tzatziki😍 It looks absolutely delicious Chef John, although I’d use some more tomato paste both in the meat sauce and in the broth you added to the baking dish, other than that it looks really great! Ellerine sağlık! (Which is a Turkish saying that roughly means “health to your hands” cause you cooked this beautiful dish! 😍)
I have literally been sitting on some eggplants for about a week, trying to figure out what to cook with them. This came at the perfect time. Thanks, Chef John!
I'm not super keen on eggplant, but the filling is DELICIOUS, and with or without cheese I would happily eat a bowl of it with rice or potatoes. Delicious!
Love the decoration on top! Looks amazing...
Turned out GREAT! Delicious! thank you Chef John
Cooking without fear
Right On !!
Turkish cuisine is one of my favorite , Im gonna try this for sure.
I made this and it was amazing! And a pinch of cinnamon in savory dishes is surprisingly delicious. I did add a bit of crushed tomatoes in with the broth. Your recipes never fail me. Thank yoooooooooou!
This is one of my favourite dishes ever - of course, my mom's version is the best 👌 we always slice the aubergine in half, pan fry the halves in oil, and then split each down the middle and fill with the meat before baking. We rarely use ground meat - it's always very finely diced beef in our version, and I really prefer that. Ground meat is way less work though, especially since we make so much at once :P The meat sauce we use is much more of a sauce than this version, so we never add any stock. We don't use a lot of spices in the sauce either - just some garlic, some Aleppo pepper, and a TON of chopped parsley. And serve with (white, usually shorter grain) rice.
The biggest downside to my family's version is that aubergine absorbs so much oil. Even though they're drained on paper towels after frying I'm sure the calorie count for a serving will be ridiculous 😅 but it is so ridiculously good that I can't bring myself to care ♥️
Beautifully done. Thankyou
Nice! So many advisers professors commenting! Just enjoy the video!!!
Made these yesterday and they were delicious, thank you Chef John! I "decorated" them with chunks of mozzarella instead of peppers.
I love eggplant. It’s so underrated! Never had them stuffed like this before.
It's great. Not sure how it's underrated though
LampShadx I just don’t see it used in a lot of people’s cooking other than eggplant parmesan, and I’ve heard a lot of people say they don’t like it because they find it bitter
I used to think I hated it because I ate undercooked eggplant once and It is overly bitter and disgusting.
Eggplant is not big in the US but, many other countries love it. I love it too. I use it in stews to thicken the dish and give it great flavor. I love spreads with eggplant like, caponata and baba ganoush. In the summer, grilled eggplant is wonderful. It's great in casseroles, made with different stuffings and more.
how is it underrated ? what the fuck is this expression anyway ? like - look at meee, i do something soooo different than youuu! underrated thiiings!
Love your channel!!! Thanks so much for your energy, enthusiasm, humor, recipes, song...
I’d never heard of these before. I’d love to try this as an easier method for making Moussaka. Thanks, Chef John!
Watching your videos is always a delight. I live on the road as a trucker. But as soon as my contract is up next year, I will get a place and cook so many of these great recipes.
They look great , I gotta try this
Ohhhhh!!!!!!! Looks so nice!
Dear Chef John, I like the way you present all the dishes.
Thanks for sharing a dish from Turkish cuisine.
In general, it is made a little different in Turkey. Instead of using whole eggplants, each eggplant is cut into two pieces in vertical form. Then each piece of eggplant is fried on the pan and cooked halfway. Then the inner section of eggplants are pressed with a spoon to open a little hole for the meat stuffing. Finally, instead of chicken broth, we just make a tomato sauce from tomato paste and pour that into the pan. As a result, when the tray is put into the oven, almost all part of the eggplants remain in the tomato sauce and they absorb the tomato sauce, which makes the eggplants to be softer and more delicious at the end.
Eggplant is a major vegetable in Turkish cuisine. You will find many dishes with and without meat.
Man, your middle eastern recipes are spot on! Im from Jordan and i love cooking. I love your channel! Im learning tricks from your videos about our middle eastern i didnt know before, and they are authentic (as my mom has just verfified)! Love and peace.
This looks so good! Definitely will try it this weekend
Looks so deli...im going to copie this recip...thank you..i love eggplant💕💓💗💐🌹🍄
OMG!! I WILL be making this soon .... it looks absolutely delish!!! Thanks for posting 😍
Hello from Turkey John. I also recommend you to try another Turkish eggplant dish: Hunkar begendi ( Which means: what Sultan likes) We dont put cheese in Karniyarik ever but it is a great idea; I will try it
Thanks for hunkar begendi, i just look at it 👌
Yes Hünkar beğendi is far better dish, don't think cheese would taste good in karnıyarık...
It seems fashionable now to put kaşar on top, but I do believe it is better without!
@@leylacolpan7242
kasar means cheese?
sounds a lot like queso.....
Not Sultan Likes......but actually it's SULTAN LIKED IT....
I want to make these,they look amazing!
Great idea.
This is one of my favorite dishes. The version I had was eaten with rice and yogurt and contained more tomato sauce and fried pine nuts. There is another version (vegetarian) with cheese. So yummy! It's funny that I never make it. But now watching the recipe with Chef John, I feel like making it
I loooove eggplant!!
I made this last night and it was excellent! It goes right into our family's dinner rotation list. I used half ground lamb and half ground beef, and used maybe 50% more of the spices because I like my dishes bold.
I'm making this dish again tonight. I highly recommend serving it with some kind of yogurt sauce (tzatziki works fine) and with Turkish rice (basically just rice with orzo and butter). Also, I just used Parmesan cheese for the cheese and it tasted great.
Chef John, thank you so much!
I just started looking for stuffed eggplant recipes after eating about a dozen servings of eggplant parmesan. (my wife planted twelve plants this year in our garden) This is the best I've seen.
By the way, have you ever heard of 'donairs' that were first made in Halifax, Nova Scotia? They are similar to gyros but much nicer for a late night snack. The meat is similar to that in a gyro but the sauce is made with condensed milk, sugar and vinegar.
LOOKS GREAT
These look highly disturbing and I must eat them.
U definitly SHOULD !
Gee, I never even thought to make stuffed eggplants before. The possibilities are endless with this. Thanks for the great video.
Yummi, looks delicious!
I agree, no cheese in these Turkish recipes. Turkish tomato paste is essential. This looks like a good variation. Good job Chef John!
That stuff is amazing
Oh this looks great! You always have best recipes!
Chef I will try this but with Kamals tips it looks amazing and thanks for the different national recipes. I try them then tweek them if not spiced enough then teach them to my Mexican friends for something different. We love them and keep them coming.
First time commenter, long time viewer. Love your techniques and seasonings Chef John! Keep it up!
sounds delicious, thanks for sharing :)
You are the Billie Jean, of your Turkish Stuffed Aubergine!
Very good!
AUBERGINE IS NOT MY LOVER~~
thank you C.J. for the inspiration. best cook on youtube!
I will definately try this!!!
Happy to see a Turkish recipe! 😊🙌
Guess what? I just happen to have all the ingredients for this recipe today. I know what I' m gonna have tonight for dinner! Thanks chef~
Chef...you're a Boss
I have a ton of eggplant growing perfect new recipe to try! Thanks!,
I had these eggplants many times, and they are delicious.
Yummy 😋 going too try!
we made this dish for dinner tonight. Wow wow wow, this is one tasty dish. I use more pepper to spice it up. The tsatziki sauCE was a GREAT addition. Thank you
That's very good!
Finally a keto friendly Chef John recipe!
Bomb af. Realllllly delicious. Thank you kind sir.
So I did make this and it came out good! I looked for a pecorino cheese and wanted something more Greek than Italian pecorino. I bought a Greek dry sheep milk cheese called Myzithra, the brand was Krinos, and it was like dry wall! Not much flavor either, but it grated super fine and I used it. Didn't notice any flavor from it. I'll try a different cheese next time. (also I'll try and give the filling a bit more spice next time, for heat). I also made the Tzatziki to go with the lamb. Loved it! The cayenne really gives it a kick. And... I made the pita bread lol. They came out well, though some didn't puff. I think I rolled them out too thin. The bomb was filling one with some lamb and putting the Tzatziki on it!
Thanks Chef John, really enjoying your recipes.
My aunt used to make these, so delicious, thank you!!
Happy video!
Yummy... Will try
Omg that looks amazing 😍
Chef John, you should make fattet makdous (and research makdous while you're at it).
It is relatively close to this recipe and absolutely delicious.
1-start by preparing a yogurt sauce (plain yogurt + minced garlic + tahini+ lemon juie +salt).
2-Slice and deep fry your eggplants and put them aside.
3-make the ground lamb mixture adding diced tomatoes in place of the peppers. I would reserve some of the meat for decoration before adding the onion, garlic and tomatoes.
4-fry or toast some (preferably) Arabic bread (but I suppose any flat bread might work).
5-In a large dish put your bread and scoop some of the meat and tomatoe mixture on top and then start layring eggplant and meat and tomatoe mixture until you basically run out, but you want the last layer here to be the meat and tomatoe mixture.
6-then add your yogurt sauce and sprinkle the meat that you reserved earlier.
7-toast some nuts (any kind you like) in a good amout of butter and pour the nuts and butter on top of the yogurt (this step can be optional).
8- sprinkle some fresh chopped parsley (this could also be optional)..
9- Enjoy :)
Delicious!!!!
You are an inspiration! Made a vegetarian version of this recipe and it was a success!
Except ironically Turkey. Almost got by me. LOL, looks delish.
I had this in Brazil, where it was called berinjela recheada.
But the skin of the eggplant was not skinned off. The small end of the eggplant was cut off, and the eggplant was scooped out and stuffed with minced meat (maybe lamb), rice, onion, spices and lentils. It was at a Syrio-Lebanese restaurant, of which there were many in Brazil.
Il'' definitely try this with the tzatziki. Just had your sopa de ajo for dinner.
This is my favorite Turkish dish.
Delicious with shitake mushrooms!! Love your recipes!
You even know about the rice and yogurt ? Omg i love you chef you are the best 🇹🇷😍
Wonderful
Nice Chef John! I have never cooked with, nor eaten eggplant before, but this looks delicious! I will try this and add more cheese.