In this podcast, Sydney chef Somer Sivrioglu, from Efendy restaurant, explains how Turkish cuisine embraces eggplant, their “adopted vegetable” in a variety of dishes.
This recipe titled karnıyarık literally translates as "split belly." This is widely made and dearly loved almost in every part of Turkey, but this variation is specific to the south-eastern and eastern Mediterranean regions of Turkey. Somer warns that while this is not a light dish, its quality flavours will change your perspective on eggplant dishes.
It’s best to buy eggplants fresh right before you cook them. Pick firm eggplants, as they tend to soften once refrigerated. Use small-sized eggplants for this dish.
This recipe titled karnıyarık literally translates as "split belly." This is widely made and dearly loved almost in every part of Turkey, but this variation is specific to the south-eastern and eastern Mediterranean regions of Turkey. Somer warns that while this is not a light dish, its quality flavours will change your perspective on eggplant dishes.
It’s best to buy eggplants fresh right before you cook them. Pick firm eggplants, as they tend to soften once refrigerated. Use small-sized eggplants for this dish.