'Split belly' (stuffed eggplant with lamb or beef)

'Split belly' (stuffed eggplant with lamb or beef)

Karniyarik

By
From
Turkish Meze
Serves
6
Photographer
Alicia Taylor

This is everyone’s favourite in Turkey. I know it is another eggplant dish, but it is simply exquisite. Long, slender purple eggplants are ideal for this recipe, if you can get them — just leave them whole for the pan-frying step, rather than cutting them in half. Here I’ve used the round chubby ones; make sure yours don’t have seeds in them, as these can make the flesh taste bitter.

You can also make this dish using boneless, skinless chicken thighs instead of the lamb or beef.

Ingredients

Method

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