Lunch

Karnıyarık Reinterpreted: Charred Eggplant Boat with Spiced Lamb, Burnt Garlic Paste & Whipped Yogurt Cloud

Name: Karnıyarık Reinterpreted: Charred Eggplant Boat with Spiced Lamb, Burnt Garlic Paste & Whipped Yogurt Cloud
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 2 servings
Ingredients: 2 large Italian eggplants (about 10 inches each); 300g ground lamb; 3 medium shallots, thinly sliced; 4 cloves garlic, minced; 2 tbsp tomato paste; 3 tbsp pomegranate molasses; 1 tsp Aleppo pepper; ½ tsp ground cumin; ¼ tsp ground cinnamon; 200g Greek yogurt; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 40g panko breadcrumbs; ½ tsp sumac; 1 tbsp fresh mint, minced; 1 tbsp fresh parsley, minced; sea salt and black pepper; 1 tbsp pomegranate seeds for garnish

A Turkish classic elevated through technique and restraint. Long eggplants are halved lengthwise and charred cut-side down until the flesh is silky and the skin blackens. The hollow is filled with a ragù of ground lamb, deeply caramelized shallots, and Aleppo pepper, bound with a reduction of pomegranate molasses and tomato paste. It's topped with a cloud of whipped yogurt infused with burnt garlic and covered with crispy breadcrumbs. Every element is layered and intentional.

866calper serving 41gprotein 47gcarbs 57gfat 20min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this