Global Guide: Tania Eskinazi from TAKA (plus a recipe for 'Karniyarik')

Whilst Tania Eskinazi takes inspiration from traditional Turkish and Ottoman heritage, her spirited and bohemian designs are seen mainly on the backs of the fabulously stylish in LA, including the likes of Nicole Ritchie and Mischa Barton.  Her love of Turkish heritage translates to her cooking, including one of her favourite recipes, Karniyarik (Stuffed Egglants - see below). “It’s from southeastern and eastern Mediterranean regions of Turkey,” she says. “It will change your ideas about eggplant dishes forever!” Whilst she was busy in the kitchen, we grilled her for her top shopping and eating secrets. The result? Some great new places to enjoy next time we hit the States! Taka note FFF!

SHOP: Opening Ceremony, New York.
With a selection that rivals Collete in Paris, Opening Ceremony carries international brands that you won’t find anywhere else in the country. For the global urban influencer, it’s the only place to shop…

SHOP & EAT: ABC Carpet and Home, New York
This place is the retail mecca for all artists especially those in fashion, interior, and industrial design. From the smells, to the arrangements, to the color stories, I am just overcome with senses every time I visit this store. ABC Kitchen is always great for casual lunch to take a short shopping break and enjoy a glass of wine…

EAT: Per se, New York
Thomas Keller’s superb restaurant where New York’s moneyed élite dine in plush modernity overlooking Central Park.

EAT: Momofuku, New York
The computer begins taking reservations each morning at ten o’clock, and thanks to the legions of devoted and increasingly frantic Chang groupies the 30-year-old chef was just nominated for his third James Beard award, and has been the subject of many glowing profiles in many glossy magazines.

EAT & SHOP: Eataly, New York
The complex features areas for shopping, learning and—of course—eating, as you might expect from a multimillion-dollar project dreamed up by culinary bigwigs Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Eataly founder Oscar Farinetti. Always great for casual lunch.

EAT: Peter Luger Steakhouse, Brooklyn
Rated New York #1 steakhouse for 24 years … you can’t go wrong with Peter Luger!

EAT & SIP: Soho House New York
Soho house is a private members’ club and hotel in Manhattan’s Meatpacking District.

SHOP: Barney’s, New York
Anyone worth her Manolos will tell you that Barneys’ Madison Avenue flagship is the final word in edgy designer fashion. The lower floors house sophisticated, expensive items like Prada suits; in the upstairs Co-op department, which I especially love you’ll findCurrent Elliott jeans, Miu Miu dresses, and clingy Juicy tees.

SHOP: Oliver Peoples
You can never have enough glasses … I am very conservative when it comes to my sunglasses and glasses. I always make a stop at Oliver Peoples for new styles to add to my collection.

SHOP: Me&Ro
My favorite jewelery. Me & Ro’s spirited and inspirational designs have become a staple of the modern, fashion jewelry collector. Design director and founder Robin Renzi has created symbolic pieces ever since she and a friend began the company in 1991. Using ancient characters from Tibetan, Chinese, Sanskrit and Tamil languages, much of the jewelry is engraved with meaning in a simple, straightforward manner. The jewelry is available in matte sterling silver and 10K gold, as well as a special collection of 18K gold and platinum.

Karniyarik (Turkish Stuffed Eggplants)
A certified Turkish recipe, ‘Karniyarik’—which literally translates as “split belly”—is from the southeastern and eastern Mediterranean regions of Turkey. It will change your ideas on eggplant dishes!

Ingredients:

• 1 lb eggplant, peeled in ‘stripes’ lengthwise
• 1/2 ground meat
• 2 onions, cubed
• 1/2 bunch parsley, finely chopped
• 1 tomato, petite sliced (for the stuffing)
• 1 tomato, sliced in half moons (for the top)
• green banana peppers, as many as eggplants
• ground pepper
• salt
• 2 tbs olive oil
• frying oil
• 1 cup hot water

Prepare eggplants and put them in salty water for 10 minutes. Dry them well and fry in a deep pot with canola, vegetable or corn oil — make sure the oil is really hot before you add the eggplants, otherwise they will soak up tons of oil.

Once fried, first soak the excessive oil by resting them on paper towels, then place in an ovenproof dish.

In a deep frying pan, heat olive oil. Add onions and stir fry for 3-4 minutes. Add ground meat and cook until the meat soaks up all the juice it releases. Add diced tomato, stir until cooked, then turn off pan. Add chopped parsley, salt & pepper and mix well.

With two spoons, slit eggplants into two but leave the tops and bottoms attached. Stuff eggplants with ground meat mixture. Place a slice of half moon shaped tomato and green pepper on top of each split belly eggplant. Pour one cup of hot water on top and bake in a preheated oven at 400F until green peppers are nicely baked.

Serve with rice and yoghurt.