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Karnıyarık (Turkish Stuffed Eggplant)

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Step 1 · 15 min

Trim the green parts from the stems of the eggplants. Soak in enough water to cover with 8 g salt for 15 minutes to remove bitterness. Drain, pat dry, score a deep lengthwise slit down the center of each without cutting through, and arrange in a large rectangular baking dish. Brush all sides generously with 40 g oil. Bake in a preheated 200 °C oven until well browned on the first side (about 20 minutes), flip, and bake until the second side is also browned (about 10 minutes more). Total oven time is approximately 30 minutes depending on the oven.

For this step · 8 servings

1300 g eggplant, 8-9 medium, stems trimmed short, soaked in salted water, drained and patted dry
8 g salt, 1 heaping teaspoon, for soaking eggplants
40 g vegetable oil, half small bowl, for brushing eggplants