Karniyarik
Split Aubergines

4 long or 8 small aubergines

1 large onion

1 sweet green pepper, seeded and sliced

2 tablespoons butter

100g minced beef or mutton

1 large tomato

1 bunch fresh parsley

1 teaspoon sugar

Wash the aubergines and discard the stalks. If long, halve them. Wipe dry.

Fry the aubergines, unpeeled, lightly all over in very hot butter. Remove with a slotted spoon and set aside.

If needed add a little more butter to the pan and stir-fry the onion, pepper and minced meat until the meat is brown and ll the moisture is absorbed. Turn off the heat and season with salt.

Using a sharp knife, cut the tomato into slices. Set aside eight slices and chop the rest. Finely chop the parsley. Stir the tomato and parsley into the mince filling and blend with a spoon.

Lay the aubergines side by side in a heavy saucepan or shallow flameproof dish. With a knife, split each of the aubergines lengthwise in the centre, leaving two centimetres at either end. Carefully enlarge the split with a tablespoon and make room to spoon in the filling. Place a slice of tomato on each karniyarik before returning to the heat.

Season with a teaspoon of sugar, add two cups of hot water and simmer, covered, for a good 20 minutes, until the sauce reduces. Serve straight away.

From Cornucopia 10
Purple Reign: cooking with aubergines
Issue Price £20/32

For more aubergine recipes...

Bulgur Pilav
Cracked Wheat Pilav

2 cups bulgur (cracked wheat)

4 1/2 cups chicken or beef stock

1 green pepper

1 tomato

Saute the chopped onion and pepper in butter. Season with salt. Add the peeled and diced tomato and fry for a few minutes more.

Pour over the hot stock, slowly stir in the rinsed bulgur and bring to the boil.

Simmer on a very low heat until all the juice is absorbed. Bulgur should be tender but slightly al dente. If too firm, add a little hot water. The grains should expand and separate from each other.

Serve piping hot .

From Cornucopia 7
Stock Taking: the perfect pilav
Issue Price £28/$44.80

For perfect pilav recipes...

Cacik
Cucumber and Yoghurt Salad

2 garlic cloves

1 teaspoon sea salt

1 small or 1/4 large cucumber

2 cups natural yoghurt

1/2 tablespoon wine vinegar

1 cup still mineral water

1 tablespoon virgin olive oil

Fresh dill to garnish

Crush the garlic with a pinch of salt in a mixing bowl, or use a garlic crusher.

Wash, peel and dice the cucumber finely and add to the garlic.

Add the yoghurt, vinegar and water to the bowl and whisk thoroughly until the mixture has the consistency of a thick soup. Taste to adjust the seasoning and store covered in the fridge.

Serve chilled in individual bowls with a couple of ice cubes in each. Garnish with a drip of olive oil and fresh dill.

From Cornucopia 8
Youth Culture: yoghurt dishes
Issue price £50 /$80

More ways with yoghurt...

Seftali
Ripe Peaches

Nothing can compare with a fresh ripe peach. But for other succulent ways to enjoy this seductive fruit and to learn about its varieties and history, read Cornucopia 23.

See Cornucopia 23
The Perfect Peach
Issue price £10/$16

For recipes for peaches:

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All rights reserved, 2011