‘PATLICAN KARNIYARIK’ AND ‘PATLICAN OTURTMA’ RECIPES – Stuffed Eggplants and Turkish Moussaka

‘PATLICAN KARNIYARIK’ AND ‘PATLICAN OTURTMA’ RECIPES – Stuffed Eggplants and Turkish Moussaka
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home

Music: Gaziantep Yollari – Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I’d like to share with you PATLICAN KARNIYARIK (stuffed eggplants) and OTURTMA (Turkish Moussaka) recipes. These are two recipes that made with the same ingredients but assembled differently. You can also use potato slices instead of eggplants when making Moussaka. I also show two different cooking tips, both in the oven or fried, feel free to use whatever your heart desires.

To stay tuned upcoming videos SUBSCRIBE here:
https://www.youtube.com/c/ElvancaTarifler

You can support my Channel with Patreon:
https://www.patreon.com/ElvancaTarifler

INGREDIENTS
1 kg. (2 pounds) thin eggplants
350 gr. (0.77 pounds) ground meat
1 large onion (chopped)
1 large tomato (pureed)
2-3 sweet green peppers (chopped)
3-4 medium tomatoes (to top the dishes)
Tomato paste
1 cup fresh parsley (chopped)
Sweet paprika
Salt & pepper
Olive oil

DIRECTIONS
Rinse and drain eggplants. (aubergines)
Cut off the stemps and the green leaves.
Cut them in half if they are too long, or use small ones.
Peel the skin lengthwise, giving a striped effect like zebras.
Fill a large bowl with water, add 1 heaping teaspoon salt and mix.
Transfer eggplants into the salty water.
Put some plates on top to keep them completely submerged, set aside 30 minutes.
For the filling: Heat 2-3 tbsp olive oil in a large pan, over medium low heat.
Add onion, sprinkle a pinch of salt and pepper, and sautee for 2-3 minutes, stirring occasionally.
Add green peppers, sautee another 2-3 minutes.
Add ground meat and cook until browned for 5-6 minutes, breaking up with the back of a spoon.
Add a good pinch of black pepper and sweet paprika.
Add 1/2 tsp tomato paste and cook for 1 minute, stirring constantly.
Add the pureed tomato, mix well.
Add 1/2 tsp or to taste salt.
Add 1/2 cup hot water, mix.
Cook for 15 minutes, over the lowest possible setting of a small burner of your stove.
Turn off the heat, add parsley and mix.
Transfer the filling into a bowl, set aside.
When the time is up, rinse and drain eggplants.
Pat them dry thoroughly.
To make KARNIYARIK keep the eggplants whole, or cut into about 1 cm. (1/2 inch) slices for OTURTMA.
Now you can either fry or roast eggplants.
For roasting method: Line a baking sheet with parchment paper and drizzle with some olive oil.
Then arrange eggplants in the pan evenly, and drizzle with some olive oil.
Roast for 15 minutes, in 200C (400F) preheated oven.
Remove from the oven, turn them and keep roasting for another 15-20 minutes.
Remove from the oven, sprinkle a pinch of salt, set aside until needed.
For frying method: Heat some oil in a pan, over medium high heat.
(I used 1/2 cup olive oil for 4 eggplants.)
Add the eggplants and fry until golden brown on each side, turning carefully.
Transfer fried eggplants into a paper towel lined plate.
KARNIYARIK, COOKING METHOD: Transfer fried (or roasted) whole eggplants into a pan.
Keeping the tops and bottoms attached, split the whole eggplants open lengthwise, but don’t slice completely through them.
Using a spoon, gently press the flesh until it’s flattened, to make eggplant boats.
Then spoon 4-5 heaping teaspoon filling into the boats.
Top with peeled and thinly sliced tomatoes, sprinkle a pinch of salt.
Combine 1 cup hot water with 1 tsp tomato paste, a pinch of sweet paprika, salt&pepper.
Pour the sauce into the pan.
You can also add 1 sliced garlic clove, if desired.
Bring to a boil, then cover and simmer for 30 minutes, over the lowest possible setting.
OTURTMA, BAKING METHOD: Transfer roasted (or fried) eggplant slices, into a baking dish evenly.
Combine 1 cup hot water with 1 tsp tomato paste, a pinch of sweet paprika, salt&pepper.
Pour the sauce into the dish.
Cover with the filling, spread evenly.
Cover the top with peeled and thinly sliced tomatoes.
Sprinkle a pinch of salt, drizzle with some olive oil.
Bake for about 40 minutes, in 200C (400F) preheated oven.
When KARNIYARIK is done, turn off the heat and let rest for 10-15 minutes.
Garnish with chopped parsley.
Using a spatula, transfer into a plate.
KARNIYARIK loves to be served with some pilaf and especially CACIK 🙂
Remove baked OTURTMA from the oven and let rest, for about 10 minutes.
Garnish with chopped parsley.
Slice using a spatula and transfer into a plate.
Serve with some pilaf and cacik on the side.

If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.