Karnıyarık

Split aubergines stuffed with spiced minced meat.

Ingredients

• 6 Eggplant
• 500 g Ground beef
• 2 Onions
• 4 Tomatoes
• 4 Green peppers
• 5 cloves Garlic
• 2 tbsp Tomato paste
• ½ cup Parsley
• ¾ cup Olive oil
• 2 tsp Salt
• 1 cup Water

Method

1. Stripe the aubergines — Peel them in stripes so they hold shape but soften properly.
2. Salt and rest — Soak in salted water 20 minutes to draw out bitterness, then dry completely.
3. Fry — Fry whole in olive oil until soft and golden all over.
4. Make the filling — Cook the beef with onion, garlic, tomato and parsley until thick.
5. Split and stuff — Slit each aubergine lengthwise without cutting through and open it into a boat, then fill.
6. Bake — Top each with tomato and pepper, add water to the dish, and bake at 190°C for 30 minutes.
7. Karnıyarık is ready — Serve warm with rice.

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• Mantı
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