Karniyarik (Stuffed Eggplants)

Serves 6
Time 1 hour


3 purple eggplants, small to medium
350g lean minced lamb
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 punnet cherry tomato, cut into ¼
2 tbsp tomato paste
¾ cup water
½ cup flat leaf parsley, finely chopped
1 tbsp. extra virgin olive oil

½ tsp. chilli flakes
½ tsp. salt
½ bunch flat leaf parsley, finely chopped
dollop of natural plain yoghurt


Preheat oven to 180C.

Cut eggplants in half lengthways leaving the stalk intact, cut crosses into the flesh without cutting the skin, place on a tray. Scoop out the flesh, place in a bowl.

In a frying pan, add a little olive oil sauté the onions and garlic until soft, add the mince and break it up in the pan until browned. Then add the eggplant flesh, tomatoes, chilli flakes, tomato paste, water, salt and parsley, saute till cooked.
Once the mixture is cooked, spoon into the eggplants, drizzle some olive oil and a sprinkle of sumac on top. Bake in the oven for 40 minutes. Remove from oven and cool slightly.
Serve with a dollop of plain yoghurt on top.