This stuffed aubergine recipe is from Iran’s Azarbaijan province where the dish is called garni yarikh. In other parts of the country it is called shekam pareh. Both words mean “torn belly” but obviously not the belly of the lucky eater!
I like to have these with a side of plain rice or warmed flatbread and a crispy, crunchy green salad with a lemony dressing like my Herby, Garlicky, Lemony Romaine Lettuce Salad.
The original recipe calls for frying the aubergines but I love the texture of baked aubergines. Baked garlic tastes milder too so I prefer to bake the garlic as well. So here is a picture of my aubergines and garlic ready to go into the oven.
I live in the UK where we are blessed with a lot of ethnic groceries in most places. I find loads of great veg and herbs in ethnic groceries. I found my cute little aubergines in an Asian grocery. They were about only 5 inches (12cm) long and very very fresh and shiny. If you can’t find these tiny ones go for the smallest regular aubergines that you can find.
After baking the aubergines and garlic heads for about 30 minutes and pulling the sides of the slits I had made in the aubergines they looked like this:
I highly recommend to bake more aubergines and garlic than you would need for the recipe while you are at it. The pulp from the aubergines freezes well and can be used in so many salads and dips such as my Black Garlic, Roasted Aubergine & Tomato Persian-Style Dip. You can put the baked cloves of garlic in a jar, cover with olive oil and keep in the fridge for later use too.
I like using smoked sea salt in this dish. It imparts a little smokey flavour that I love but you can use regular sea salt or regular salt instead if you’re not a big fan of smokey flavours. Just make sure you use less regular salt as sea salt weighs much less (a tablespoon of regular salt weighs almost twice as sea salt).
So these are the ingredients that you will need to make four stuffed aubergines: