Recipe: Karniyarik (Eggplant with Meat Filling)

Karniyarik (Eggplant with Meat Filling)

Serves 6 as main course.

Note: Slightly adapted from Claudia Roden's "The New Book of Middle Eastern Food." Cost per serving: $1.34.

• 1 tbsp. salt to add to soaking water, plus more salt to season dish to taste

• 6 medium slim and long eggplants, approximately 6 in. long, or 3 to 4 slightly longer ones, tops removed and sliced lengthwise into 2 or 3 pieces each

• 3 to 4 tbsp. vegetable oil, more if needed, divided

• 2 large onions, chopped coarsely

• 1 tbsp. tomato paste

• 1 large tomato, peeled and chopped

• Salt and pepper to taste

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1 c. tomato juice (real juice, not a tomato-based beverage)

Directions

Preheat oven to 350 degrees.

Dissolve salt in water in container. Place eggplant slices in water to cover. Soak the slices for 30 minutes, then drain and pat dry.

Put 1 tablespoon oil in a large skillet, and fry the slices lightly on each side over medium-high heat. Add more oil if necessary. Drain slices on a paper towel.

Add tomato paste and chopped tomato, salt and pepper, cinnamon and allspice. Stir well and simmer for about 10 minutes over low heat, until liquid is absorbed.