Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies
“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned. Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling to season them to my taste. I’d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely. Lastly, I’d take the advice I got on Twitter , and serve them with a yogurt sauce, like our famous tzatziki . That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor prof...