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