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Free Cooking Class: Karniyarik (meat mixture stuffed fried eggplants), Imam Bayildi (stuffed fried eggplants) and Rice Pilaf (with orzo) [RSVP] March 20, 1:00pm, Family Housing Community Room, UGA Interfaith Cultural Organization continues its free cooking classes. This week we are going to show how to cook Karniyarik (meat mixture stuffed fried eggplants), Imam Bayildi (stuffed fried eggplants) and Rice Pilaf (with orzo). If you would like to learn and taste how to prepare this tasty dish, please come and join us. Free Cooking Class: Karniyarik (meat mixture stuffed fried eggplants), Imam Bayildi (stuffed fried eggplants), Rice Pilaf (with orzo) and Turkish Tea will be served at the end of class. Please RSVP by March 17th at ifco@uga.edu         Rice Pilaf with orzo Ingredients 1 cup jasmine rice 1/3 cup orzo pasta 2 cups hot water 1 tsp salt 3 tbsp canola oil Preparation 1. Put 3 tbsp oil in a pan. Add 1/ 3 cup orzo (pasta) and fry it until golden brown. Add washed and drained jasmine rice and salt, stir it well. Let it fry for 5 minutes and add hot water. 2. Put a lid on it and let it simmer on low heat for 15-20 minutes, stir occasionally and after you make sure it soaks all the juice, turn the heat off and remove the pan from heat. Let it rest for 30 minutes. Karniyarik (meat mixture stuffed fried eggplants) Karniyarik means "split belly." Karniyarik is one of the best known and loved dishes by almost every single person, in every part of Turkey. Eggplants, you are going to use for this dish are supposed to be tiny or small Italian ones which is the closest eggplant variety to Turkish eggplants. Ingredients 8 Italian eggplants, peeled in stripes lengthwise 8 oz ground beef 2 small onions, finely chopped 1/2 bunch parsley, finely chopped 2 tomatoes, petite diced 2 green sweet banana peppers, petite diced Freshly ground black pepper 1 tbsp red pepper paste Salt 3 tbsp olive oil Cooking oil for frying For decoration 1 tomato, sliced 4 green peppers cut into halves in lengthwise, fried Preparation Peel eggplants leaving lengthwise stripes and then if they are tart, put them in salty water for 10 minutes. I skipped this part because my eggplants were so fresh and sweet from the farmers market, so I didn’t need to soak them in salty water. Dry well and fry them as a whole in a deep pot with oil until golden brown. Place them on a platter lined with paper towel to drain. Once drained, place eggplants in an oven dish and set aside. In a deep frying pan, heat olive oil on medium-high heat. Add finely chopped onions and sauté for 3-4 minutes. Add green peppers and sauté another 4 minutes. Stir in ground beef and cook until ground meat soaks all the juice. Add diced tomatoes and mix well. When tomatoes are done, turn the heat off. Add chopped parsley, salt, and pepper. Stir to combine. With the help of a knife or spoon, slit the eggplants into two. But leave the tops and bottoms attached. Stuff eggplants with ground beef mixture. Place a slice tomato and half of a fried green pepper on top of each split belly eggplant. Pour 1 cup of hot water or the juice of meat mixture on top and bake them in preheated oven at 400 F until green peppers are done. Serve with rice and salad. Imam Bayildi (stuffed fried eggplants) Ingredients 7 small Japanese eggplants 1 large onion, finely chopped Flat leaf parsley, for garnish Flat leaf parsley, chopped 3 tomatoes, petite diced 2 sweet green peppers, diced Ground pepper, salt 1 tbsp tomato paste Canola oil, for frying 2 tbsp olive oil 2 cloves garlic, minced (optional) 2 green fried peppers for garnish Preparation Pare eggplants in stripes lengthwise. Add enough canola oil to a deep frying pan. Heat oil over medium-high heat and fry the eggplants in two batches. Transfer immediately to a plate lined with paper towel to drain. After drained, place eggplants in an oven dish and set aside. Preheat your oven to 350 F. In a separate skillet, place 2 tbsp olive oil. Put minced garlic and cook over medium-high heat. Add diced onions and sauté until lightly browned. Add tomato paste, diced green peppers, diced tomatoes and chopped parsley one by one. Put a lid on it and cook over medium-high heat. When the tomatoes tender, sprinkle salt and pepper and turn the heat off. With the help of two spoons, slit eggplants into two, leaving the tops and bottoms attached. Fill them with tomato mixture you cooked. Arrange and place half a slice of green fried pepper on each eggplant. Bake 20 minutes. Serve warm.                     | |
   
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