Karniyarik
Directions
- 1Deskin the eggplants in stripes.
- 2Poke holes into the eggplants.
- 3Place the eggplants onto a tray.
- 4Sprinkle salt over the eggplants.
- 5Massage the eggplants and cover them, letting them sit for 30 minutes.
- 6Chop one large onion.
- 7Drizzle olive oil into a pan.
- 8Add the chopped onion to the pan.
- 9Mix the onion for 3-5 minutes.
- 10Add 1.5 pounds of ground beef to the pan.
- 11Break down the ground beef.
- 12Mix the ground beef with the onion.
- 13Add minced green peppers to the pan.
- 14Mince 6 garlic knobs.
- 15Add the minced garlic to the pan.
- 16Add minced parsley to the pan.
- 17Mix the ingredients in the pan.
- 18Add 1-2 tablespoons of tomato paste.
- 19Mix the ingredients with the tomato paste.
- 20Pour 3 blended tomatoes into the pan.
- 21Mix all ingredients together.
- 22Add 1 TSP of salt, 1 TSP of pepper, and 1 TBSP of harissa paste.
- 23Mix the ingredients with the spices.
- 24Wipe down the eggplants.
- 25Deep fry the eggplants for 4-5 minutes on each side.
- 26Add the fried eggplants into a baking tray.
- 27Slice open the eggplants.
- 28Pack the eggplants with the meat mixture.
- 29Place a stuffed bell pepper in the tray.
- 30Style the tray with tomato slices on top of the stuffed eggplants.
- 31Mix 1 TBSP of tomato, 1 cup of water, and a splash of salt.
- 32Pour the mixture into the baking tray.
- 33Bake at 400°F for 30-35 minutes.
- 34Remove the baking tray from the oven.
- 35Serve the dish with rice and garnish with parsley.
Ingredients
- 5 eggplants
- 1 large onion
- olive oil
- 1.5 pounds ground beef
- 6 garlic knobs
- minced parsley
- 1 TBSP tomato paste
- 1 TSP salt
- 1 TSP pepper
- 1 TBSP harissa paste
- 3 blended tomatoes
- 1 TBSP tomato
- 1 cup water
- splash salt
Equipment
knifecutting boardpanspatulagarlic mincerbaking traytongsoven
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