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One of many enjoyable issues I love to do every so often once I run throughout a recipe, is to see if I can tweak it to my style and preferences. Similar to this recipe of garni yarikh that caught my consideration at Persian mama’s weblog once I was searching for methods to make use of these beauties from my backyard.



Eggplant  is certainly one of my favourite veggies to develop within the backyard. I like to prepare dinner it in all kinds of pleasant methods and I discover it odd when individuals say they don’t like eggplant. I feel it’s as a result of it’s typically improperly spiced and cooked. When you prepare dinner it proper, this vegetable beats out the remaining with regards to taste. If you’re searching for different scrumptious eggplant recipes,  do this baghare baingan , its a stuffed eggplant recipe with sauce comprised of nuts and seeds. Or this one (masaledaar bharwan baingan), one other stuffed eggplant recipe however it’s a dry dish. We additionally love this pan roasted Japanese eggplant with grilled meat in the course of the summer time months and naturally, baingan bharta and shakshuka all yr lengthy. You need to use search possibility on my house web page for extra eggplant recipes.



Garni Yarikh is a specialty of azarbaijan province. In different components of the nation it’s known as shekam pareh. Each phrases imply “break up stomach. The break up stomach of the eggplant is full of a mix of floor beef and greens after which simmered in a wealthy and tangy tomato-based sauce.  I made the vegetarian model with soya granules and my household cherished it. I simply know you’ll adore it as a lot as we did. The eggplant on this dish is normally fried, however given my aversion to frying except completely needed, I oven roasted mine. You can also make this dish forward of time and refrigerate it as much as 2 – Three days, carry it to room temperature and gently reheat it within the oven earlier than serving. It freezes very properly, too.




When you give this recipe or another of my eggplant recipe a strive, as all the time, tag me on Instagram or Fb with @simpleglutenfreekitchen when you do.


Garni Yarikh / Vegetarian Stuffed Eggplant


  • 6 Italian or native hothouse eggplants
  • half of cup olive oil, divided
  • eight cloves garlic, chopped
  • half of yellow onion, chopped
  • 100 g re hydrated soya chunks
  • 1/four tsp black pepper
  • half of tsp crimson chili powder
  • 3/four tsp turmeric powder
  • half of tsp cumin powder
  • 1/four tsp cinnamon
  • 1/eight tsp floor cloves
  • Salt to style
  • 1/four cup curly parsley, chopped
  • For the sauce

  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • half of cup cherry tomatoes
  • Salt to style
  • 1/eight tsp saffron
  • 1/four tsp crimson chili powder
  • 1 half of cup scorching water


  1. Preheat the oven to 425F with the rack set within the heart place. Line a big baking sheet with foil or parchment paper and flippantly oil.
  2. Peel the eggplant in stripes, with the stem and cap on. Leaving 1 inch off the highest and the underside, reduce a shallow break up lengthwise within the stomach of the eggplant, with out piercing proper by way of, stopping about 1″ from the underside. Place the eggplant in a big bowl and with a tsp of drizzle a bit of of the olive oil in every slit and sprinkle generously with the salt.
  3. Rub the remainder of the oil everywhere in the eggplant, and season with a superb pinch of salt and a bit of pepper.
  4. Place the eggplant on the baking sheet and bake for about 35 minutes, till fork-tender.
  5. Change the oven temperature to broil setting, and broil the baked eggplants for two minutes to provide them a pleasant golden brown colour. Cool the eggplants within the baking sheet on a rack earlier than eradicating them. With a fork gently push the flesh contained in the stomach slits apart to make room for the stuffing. Sprinkle a bit of extra salt and crimson chili powder. Put aside.
  6. Whereas the eggplant roasts, put together the filling. In a pan warmth 2 tbsp olive oil over medium low warmth. Add the onion and garlic and prepare dinner very gently, continuously stirring, till barely softened, however taking care it would not tackle any colour, about 5 minutes.
  7. Flip up the warmth and add chopped tomatoes. Prepare dinner till softened..
  8. Add floor soya chunks, and roast for about 2 minutes. Add 1 1 /2 cup water. Prepare dinner on medium till water absorbs.
  9. Take away from the warmth, and stir within the parsley.
  10. Fill every eggplant with about 2 -Three tbsp. of the filling, relying on the dimensions of the eggplant. You will have filling leftover within the pan. Take away in a bowl.
  11. To make the sauce, In the identical skillet warmth olive oil over medium warmth. Add tomato paste to the oil, stir and sauté for 1 minute or till the combination begins to bubble.
  12. Add crimson chili powder, saffron and 1 cup boiling water and to the skillet, stir to mix. Carry the sauce to a low boil and take away Three tbsp sauce in a bowl. Add cherry tomatoes and one other half of cup water. Organize the stuffed eggplants in a single layer in the identical skillet.
  13. Pour the sauce on and across the eggplants. Carry it to a gradual boil, then scale back the warmth to low and prepare dinner coated for 45 minutes, till the eggplants are very tender.
  14. Switch a serving dish very gently. (Slide a giant spatula to elevate the eggplant. Pour the rest sauce round serve with Shirazi salad.


To organize soya chunks, submerge them in a bowl of scorching water. Soak them for 15-30 minutes, till they’re smooth, after which drain them. Press the chunks between your palms to squeeze out any retained water, after which set them apart and use them as wanted.




Bringing this eggplant recipe to #cookblogshare hosted by Lizet @Chipa by Dozen.

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