Cliff Bartlett
R.I.P. 5/17/2021
Here's a few pictures of a cook I did yesterday. This is Turkish Stuffed Eggplant, or Karniyarik. The stuffing consists of one pound of ground lamb, onion and other spices. I sided it up with white Basmati Rice and also made a bowl of Tzatziki sauce. (Greek Yogurt, grated cucumber, crushed garlic, lemon juice, fresh dill, salt, pepper and cayenne) This was absolutely delicious. On a disappointing note, I had a camera problem, not sure what yet, and the last three or four photos I took, including the plate shot are not on the chip. Operator error I'm hoping. I'll find out after tonight's cook.
Peeled (partially) and oiled 4 rather large eggplants. Would have preferred smaller ones but I scoured the town and there were none to be had.
Got them on the 22" Weber on some indirect heat, running the kettle at 400° for 45 minutes. This partially cooked eggplant.
While they were cooling I got to work on a really nice stuffing using the ground lamb. Sweated a chopped yellow onion in some oil.
After thoroughly browned added a bunch of chopped garlic, black pepper, cumin, cinnamon, cayenne and dried rosemary.
Added flat leaf parsley.
Finally added 1 1/2 cups of chopped peppers. I used a poblano, anaheim and jalapeno.
Here's the last shot on my chip. Peppers are stuffed after filling cooled to handle. Back on the grill for another 45 minutes. Added a cup of chicken broth to the dish also.
Well, that's all there is. This was a terrific meal topped with the Tzatziki (also not shown) along with the white Basmati Rice. Such wonderful smells while cooking. The heavily spiced lamb along with the cucumber and dill in the Tzatziki was a great combination. Will do this again soon. Thanks for looking everyone. Hope you all have a great weekend.
Oh yeah, this is a Chef John recipe if anyone wants to give it a go.
Peeled (partially) and oiled 4 rather large eggplants. Would have preferred smaller ones but I scoured the town and there were none to be had.
Got them on the 22" Weber on some indirect heat, running the kettle at 400° for 45 minutes. This partially cooked eggplant.
While they were cooling I got to work on a really nice stuffing using the ground lamb. Sweated a chopped yellow onion in some oil.
After thoroughly browned added a bunch of chopped garlic, black pepper, cumin, cinnamon, cayenne and dried rosemary.
Added flat leaf parsley.
Finally added 1 1/2 cups of chopped peppers. I used a poblano, anaheim and jalapeno.
Here's the last shot on my chip. Peppers are stuffed after filling cooled to handle. Back on the grill for another 45 minutes. Added a cup of chicken broth to the dish also.
Well, that's all there is. This was a terrific meal topped with the Tzatziki (also not shown) along with the white Basmati Rice. Such wonderful smells while cooking. The heavily spiced lamb along with the cucumber and dill in the Tzatziki was a great combination. Will do this again soon. Thanks for looking everyone. Hope you all have a great weekend.
Oh yeah, this is a Chef John recipe if anyone wants to give it a go.
I figured this would be a bust, but it was a fun cook, my wife loved it and it made terrific left overs.