Karniyarik is one of the typical Turkish dish where i am coming from, the south of Turkey, Izmir. We do a lot of dish with vegetables, here is one of my favorite. What does it mean „karniyarik“? it means literally cleft stomach; because you slit the stomach of the eggplant!
As i mentioned before, i use the ingredients that i find in general store in Germany that’s why my recipes are actually adaptation to European style. In this recipe, if you can find smaller and thinner eggplants, it would be closer to the original version. Otherwise if you are an eggplant-lover like me, it wouldn’t bother to have little bit more eggplant than the usual recipe :)
Ingredients
- 4 eggplants
- 250 gr minced meat from beef
- 1 mid-size onion
- 3 TB of tomato paste and red pepper paste
- 1 big tomato or cherry tomatoes
- ½ WG of olive oil
- Spices (1 TS of black pepper, red pepper, garlic powder, dried chives, salt)
- 2 green Charleston pepper
- Colorful bell peppers (1/4 of each in a 3 bell pepper package)
- 1 bundle of fresh parsley
*TB tablespoon
*WG Water glass
Preparation
*the most important trick with this meal is to put eggplants into the oven and cook them for half an hour.
Second most important thing is to prepare a delicious minced meat with spices.
For that; put the olive oil in your pan and add diced onions with the diced colorful bell peppers.
After onions caramlized add the minced meat and cook it with the spices.
As a last step add your tomato paste with the pepper paste and let them be cooked for 5 minutes.
Slit your softened eggplants and put them in a glas tray.
Fill the eggplants with your minced meat. As a decoration you can put sliced charleston peppers and tomatoes on your eggplants. Then if you want at this point you can pour little bit tomato paste with olive oil in the glas tray and put it inside the pre-warmed oven, cook for 20-25 minutes.
I like to add fresh parsley as a final step after taking the eggplants out of the oven
*It is really good nearby the rice!
Comments