One of the fun things I like to do every now and then when I run across a recipe, is to see if I can tweak it to my taste and preferences. Such as this recipe of garni yarikh that caught my attention at Persian mama’s blog when I was looking for ways to use these beauties from my garden.
Eggplant is one of my favorite veggies to grow in the garden. I love to cook it in all sorts of delightful ways and I find it odd when people say they don’t like eggplant. I think it’s because it’s often improperly spiced and cooked. If you cook it right, this vegetable beats out the rest when it comes to flavor. If you are looking for other delicious eggplant recipes, try this baghare baingan , its a stuffed eggplant recipe with sauce made from nuts and seeds. Or this one (masaledaar bharwan baingan), another stuffed eggplant recipe but it’s a dry dish. We also love this pan roasted Japanese eggplant with grilled meat during the summer months and of course, baingan bharta and shakshuka all year long. You can use search option on my home page for more eggplant recipes.
Garni Yarikh is a specialty of azarbaijan province. In other parts of the country it is called shekam pareh. Both words mean “split belly. The split belly of the eggplant is stuffed with a mixture of ground beef and vegetables and then simmered in a rich and tangy tomato-based sauce. I made the vegetarian version with soya granules and my family loved it. I just know you’ll love it as much as we did. The eggplant in this dish is usually fried, but given my aversion to frying unless absolutely necessary, I oven roasted mine. You can make this dish ahead of time and refrigerate it up to 2 – 3 days, bring it to room temperature and gently reheat it in the oven before serving. It freezes very well, too.
If you give this recipe or any other of my eggplant recipe a try, as always, tag me on Instagram or Facebook with @simpleglutenfreekitchen if you do.
Ingredients
- 6 Italian or local hothouse eggplants
- 1/2 cup olive oil, divided
- 8 cloves garlic, chopped
- 1/2 yellow onion, chopped
- 100 g re hydrated soya chunks
- 1/4 tsp black pepper
- 1/2 tsp red chili powder
- 3/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- Salt to taste
- 1/4 cup curly parsley, chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 cup cherry tomatoes
- Salt to taste
- 1/8 tsp saffron
- 1/4 tsp red chili powder
- 1 1/2 cup hot water
Instructions
- Preheat the oven to 425F with the rack set in the center position. Line a large baking sheet with foil or parchment paper and lightly oil.
- Peel the eggplant in stripes, with the stem and cap on. Leaving 1 inch off the top and the bottom, cut a shallow split lengthwise in the belly of the eggplant, without piercing right through, stopping about 1" from the bottom. Place the eggplant in a large bowl and with a tsp of drizzle a little of the olive oil in each slit and sprinkle generously with the salt.
- Rub the rest of the oil all over the eggplant, and season with a good pinch of salt and a little pepper.
- Place the eggplant on the baking sheet and bake for about 35 minutes, until fork-tender.
- Change the oven temperature to broil setting, and broil the baked eggplants for 2 minutes to give them a nice golden brown color. Cool the eggplants in the baking sheet on a rack before removing them. With a fork gently push the flesh inside the belly slits aside to make room for the stuffing. Sprinkle a little more salt and red chili powder. Set aside.
- While the eggplant roasts, prepare the filling. In a pan heat 2 tbsp olive oil over medium low heat. Add the onion and garlic and cook very gently, constantly stirring, until slightly softened, but taking care it doesn't take on any color, about 5 minutes.
- Turn up the heat and add chopped tomatoes. Cook until softened..
- Add ground soya chunks, and roast for about 2 minutes. Add 1 1 /2 cup water. Cook on medium until water absorbs.
- Remove from the heat, and stir in the parsley.
- Fill each eggplant with about 2 -3 tbsp. of the filling, depending on the size of the eggplant. You'll have filling leftover in the pan. Remove in a bowl.
- To make the sauce, In the same skillet heat olive oil over medium heat. Add tomato paste to the oil, stir and sauté for 1 minute or until the mixture starts to bubble.
- Add red chili powder, saffron and 1 cup boiling water and to the skillet, stir to combine. Bring the sauce to a low boil and remove 3 tbsp sauce in a bowl. Add cherry tomatoes and another 1/2 cup water. Arrange the stuffed eggplants in a single layer in the same skillet.
- Pour the sauce on and around the eggplants. Bring it to a slow boil, then reduce the heat to low and cook covered for 45 minutes, until the eggplants are very tender.
- Transfer a serving dish very gently. (Slide a big spatula to lift the eggplant. Pour the remainder sauce around serve with Shirazi salad.
Notes
To prepare soya chunks, submerge them in a bowl of hot water. Soak them for 15-30 minutes, until they are soft, and then drain them. Press the chunks between your hands to squeeze out any retained water, and then set them aside and use them as needed.
Bringing this eggplant recipe to #cookblogshare hosted by Lizet @Chipa by Dozen.
Iryna
You’re so lucky to have these beautiful eggplants in your garden. This dish looks absolutely delicious!
Laura
This dish looks and sounds so so tasty! I completely love that spice mix. I need to cook more eggplant dishes, pinning this one to cook! Thanks for the lovely recipe!
Lizet Bowen
I’ve been trying more and more recipes with eggplants, and my family is starting to like them too.
We’ll give your recipe a try.
Thanks for sharing at #CookBlogShare!
Jo
Oh how I love the sound of this dish. I absolutely adore eggplant especially roasted and filled with yummy stuffing like the one here, yum!
Juliana
I love eggplants and your recipe by stuffing it looks awesome…thanks for sharing it…have a great week Balvinder!
Simrat Kalra
Hi Balwinder, the dish looks yummy and definitely calls for a trip to Fruiticana. Using soya chunks for a meatless version is a great idea and I am going to try it soon for zucchini boats too. Thanks for sharing another great recipe 👍
Balvinder
Hi Simi,
Thank you! I am so glad you find this recipe interesting. Fruiticana won’t have these eggplants, these are slightly bigger than our Indian eggplants and more fleshy. Why don’t you take the sky train to my place after work. We’ll have tea together and I can give you some eggplants from my garden.
angiesrecipes
wow those homegrown eggplants are simply gorgeous. Love all those wonderful spices in them too.
John / Kitchen Riffs
I like eggplant, a lot, and it’s so abundant at this time of the year. Really neat recipe — this is loaded with flavor. Thanks!
Kankana
wow soya chunks is such a smart idea! I absolutely love eggplant and this sounds like such a great appetizer
Kat (The Baking Explorer)
This looks so delicious, I love eggplant (or aubergine as we call it!)
Abbe@This is How I Cook
I still have a few eggplants from my garden. This looks like a great simple dish to try!
Kelly | Foodtasia
Balvinder, your eggplants are beautiful! Baingan is my favorite vegetable and I love finding new ways to eat it. These stuffed eggplants look so delicious and full of flavor!
Easyfoodsmith
I love how soya chunks are capable of absorbing the flavors of any dish so well. The dish sounds delicious.
Marissa
I’m always looking for new eggplant dishes and this one looks so tasty and hearty! Thank you for the inspiration!
sherry
what beautiful eggplants balvinder. they are so tasty too. great dish. cheers sherry
judee
What a creative recipe with soya chunks! I adore stuffed eggplant and this one looks wonderful
Judee
Balvinder,
I find so many interesting recipes on your blog. This stuffed eggplant really appeals to me and I can’t wait to try ti.