GARNI YARIKH قارنی یاریخ
 
 
Temperature: 425 F, center rack
Bake the eggplants for 30-35 minutes, then broil for 2 minutes
Serves: 7
Author:
Recipe type: Main Dish
Cuisine: Azeri/Persian
Ingredients
  • 7 Italian eggplants
  • ¼ cup vegetable oil
  • 1 pound lean ground beef, lamb, or turkey
  • ¾ cup finely chopped yellow onion
  • 1 tsp Persian Meat Spice or your favorite curry powder blend
  • ¾ tsp kosher salt
  • ¼ freshly cracked black pepper
  • 3 TBSP tomato paste
  • 2 cloves garlic, minced
  • One large yellow onion, thinly sliced
  • 3 TBSP vegetable oil for frying the onion
  • 1 cup small-diced ripe tomatoes
  • 1 Serrano pepper, deseeded and chopped small (wash your hands immediately with soap and water, these peppers are very hot)
  • ½ cup small-diced red bell pepper
  • ¼ cup chopped fresh parsley
  • FOR THE SAUCE
  • 1 TBSP butter
  • 2 TBSP tomato paste
  • ½ tsp kosher salt
  • Dash cayenne pepper
  • ⅛ tsp ground saffron (optional)
  • 1 cup boiling hot water
Instructions
  1. Preheat the oven to 425 F, center rack
  2. Peel the eggplants but leave the top cap attached. Starting at 1-inch below the cap use a knife to make a shallow lengthwise slit in the belly of each eggplant that extends down to 1-inch from the bottom. Add the eggplants to a large bowl and drizzle 1 tsp of oil in the belly of each eggplant. Rub the rest of the oil over the eggplants.
  3. Line a large baking sheet with aluminum foil, grease it lightly, and bake the eggplants in a single layer for 30-35 minutes or until easily pierced with a fork. Without changing the position of the rack change the oven temperature to broil setting, and broil the baked eggplants for 2 minutes to give them a nice golden brown color. Cool the eggplants in the baking sheet on a rack before removing them. Gently push the flesh inside the belly slits aside to make room for the stuffing. Set aside.
  4. Meanwhile heat the vegetable oil in a large nonstick 12-inch skillet and fry the sliced onion to golden brown. Transfer the fried onions to a bowl and set aside. You will use the same skillet for browning the meat.
  5. To make the stuffing: Mix the finely chopped onion and the ground beef. Add the meat spice, salt and pepper. Sauté in the large skillet over medium high until the meat is browned. Stir frequently.
  6. Add the tomato paste and sauté for another 2 minutes on medium high, stirring frequently. Remove the skillet from heat.
  7. Add the minced garlic, fried onions, diced red bell pepper, chopped Serrano pepper, diced tomatoes and the chopped fresh parsley to the skillet and stir to combine all the ingredients. Transfer the ingredients to a medium bowl.
  8. To make the sauce: In the same skillet melt 1 TBSP butter over medium heat. Add 2 TBSP tomato paste to the butter, stir and saute for 1-2 minutes or until the mixture starts to bubble.
  9. Add a pinch of cayenne, ⅛ tsp ground saffron and 1 cup boiling water to the skillet, stir to combine. Bring the sauce to a low boil and transfer it to a small bowl. Set aside.
  10. Stuff the belly of the baked eggplants with as much stuffing mix as it fits. Arrange the stuffed eggplants in a single layer in the same skillet.
  11. Pour the sauce on and around the eggplants. Bring it to a slow boil, then reduce the heat to low and cook covered for 45 minutes, until the eggplants are very tender.
  12. Serve the Garniyarikh warm with Sangak, Barbari or pita bread and a side of Salad Shirazi or Sabzi Khordan (fresh herbs).
Recipe by Persian Mama at http://persianmama.com/garniyarikh-azeri-split-belly-eggplant/