Karniyarik

Ingredients for 2 servings:

• 2 eggplant(s)
• 1 onion(s)
• 5 cloves garlic
• 250 g minced beef
• 2 tbsp tomato paste
• 2 tbsp Parmesan, grated
• 1 tbsp parsley, chopped
• Tabasco
• 2 slice(s) Gouda, medium-aged (large slices)
• e.g. olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

stuffed eggplants

Wash the eggplants and peel them into strips. Fry them in olive oil. Remove them from the pan and cut a pocket lengthwise. Season with salt and pepper. Chop the onions and garlic. Sauté them in the remaining frying fat. Add the ground beef and fry. Season to taste with tomato paste, Parmesan cheese, parsley, Tabasco, salt, and pepper. Place the eggplants in a baking dish and fill with the mixture. Top with cheese and drizzle with olive oil. Bake in a preheated oven at 220°C (top/bottom heat) for about 30 minutes. Cover with aluminum foil if necessary. Serve with flatbread.