Stuffed Baby Eggplant

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Loved it! I used ground beef instead and only 1 pound. Next time I will add salt & pepper to the eggplant before adding the beef. It was delicious!

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I loved Julia Child's (The French Chef recipe for (Turkish Moussaka so this recipe beckoned me on. It was a disaster (my own fault! Should use only half ground lamb, larger eggplant, onion instead of shallots to reduce peeling and chopping time, canned chopped tomatoes. By the time all those were peeled, sliced, chopped, etc.the small thin baby eggplant and lamb was burned. By the end, even my dogs couldn't eat!

To do it again, I'd recommend using two regular sized eggplants halved scooped to allow half inch wall thickness, then baked separately, and set aside.. Chopped onion sauted separately and set aside. The best lamb is sliced and shredded from a previously cooked roast, and add dried parsley, dried mint and other herbs like (e.g. rosemary & thyme. Then all the ingredients and bake it. Or do it like Julia did when I watched her on TV about 1970!

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I liked all elements of this recipe (except the meat so, I figured I would substitue soft tofu for the meat and make use of the eggplant scrapings for the filling, I also used veggie stock instead of meat stock.

I scrambled the soft tofu and diced up the eggplant scrapings...it was the perfect consistency for the filing. I would recommend using half canned tomatoes and half fresh tomatoes though to get more of a liquidy tomato sauce.
In addition added a touch of ketchup to the tomatoe sauce as I used fresh tomatoes and they were a little sour tasting.

All in all the recipe turned out good. I will probably try it again.

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I added/changed a few things to this recepie to make it a little more Egyptian vs. Turkish:
Substitutions:
1 medium onion instead of shallots
beef instead of lamb (just a preference
Additions:
1 lime instead of lemon
1 teaspoon of lemon dried lemon peel spice
1 cup of brown rice
1/2 cup of watter
Potatoes, Onions and Tomatoes for stuffing if desired!

The addition of the brown rice adds about an hour and 10 minutes to the oven time and a little more work up front but it makes for a nice complete dish:

Before adding the beef/lamb to the sauteed onions, add the rice and toast it for a couple minutes. Then add the 1/2 cup of water and pre cook for about 10 minutes. Then add the meat and brown it in the same pot as identified in the recepie. Add the rest of the ingredients (tomatoes, spices, lime juice and let the mixture simmer for 15-20 minutes until most of the water is gone.

In the oven, allow the eggplant (and onions and potatoes if you choose to stuff them as well to bake at 350 for 2 hours. The brown rice holds its form well (doesn't get mushy, but cooks slowly.

I use clay stoneware to cook, so cooking time may vary if you are using a pot as called for in Tyler's recepie.

Overall, I loved this and I am so glad that he put an authentic and elegant dish out here for all of us to enjoy.

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I am a first generation Turkish gal who travels back to Turkey twice a year. This recipe is written just as it should be. Plain fabulous! I make KARNI YARIK (kudos to Tyler for pronouncing it correctly during the show once a month. My husband does not like lamb so often I will substiture ground beef. You can always use onions instead of shallots. I have a vegetarian friend. I fixed it for her using some of the pulp and finely diced sauteed carrots, she loves it. Turkish people love the skin of the eggplant. I usually observe my American dinner guests avoiding the skin and some of them ask why I don't remove it? Because if I did, the whole thing would fall apart, skin is flavorful too.

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I've had this recipe hanging around for a while and decided to give it a try when I came across some small (much too small, really eggplant. It was time consuming to remove innards because of the tiny size. Nevertheless, it was well worth it. I rate this recipe in the upper stratasphere!!! I've almost finished the dish which I had intended to share. 5 thumbs up!!!

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This was a very delicious recipe that stays true to its turkish roots. And as for Sheila's comment, the recipe says it's STUFFED eggplant which means you have to take out the insides in order to STUFF it. You don't have to be a genius in order to figure that out. But I guess in Sheila's case you do. And just because you don't understand such a complicated process (said sarcastically does not justify rating such a good recipe you haven't even tried 3 stars.

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It sounds interesting, buy why would I discard the pulp, it could be used for something else.