Karniyarik

30 mins
Serves 2
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Directions

  1. 1Peel the eggplants, place them on a tray, and salt them generously to draw out moisture. Let sit for 30 minutes.
  2. 2Prepare the meat filling by finely chopping the onion, red pepper, and garlic.
  3. 3In a pan with oil, sauté the onion and red pepper, add the garlic, then the ground meat, and cook until browned.
  4. 4Add your favorite spices, tomato paste, and fresh tomatoes to the meat mixture.
  5. 5Add water and simmer until the sauce thickens.
  6. 6Fry the eggplants until golden brown. Alternatively, you can bake them.
  7. 7Cut the fried eggplants lengthwise, scoop out some of the flesh, and season the inside.
  8. 8Stuff the eggplants with the meat filling.
  9. 9Make a braising liquid with tomato paste and water and pour it around the stuffed eggplants.
  10. 10Garnish with tomato slices and green peppers.
  11. 11Bake until cooked through.
  12. 12Serve with rice.

Ingredients

  • 2 eggplant
  • 6 pinches salt
  • 1 onion
  • 2 tomatoes
  • 1 red pepper
  • 4 cloves garlic
  • 1 pound ground beef or lamb
  • 2 tablespoons spices
  • 2 tablespoons tomato paste
  • 1 cup fresh tomatoes
  • 1 cup water
  • 1 handful parsley
  • 2 green pepper
  • 2 green onions

Equipment

baking sheetvegetable peelerknifefrying panspatulaspoonfork