Karniyarik

Ingredients for 4 servings:

• 250 g minced meat (beef or beef + lamb)
• 4 m.-large eggplant(s)
• 1 can tomato(s) (Pizza tomatoes), 400 g
• 4 peppers, green, mild, possibly 1 hot
• 2 garlic cloves, finely chopped
• 1 medium-sized onion(s), finely diced
• 1 tbsp tomato paste
• 1 tbsp oil
• ½ bunch flat-leaf parsley, finely chopped
• 100 ml water
• salt and pepper, pepper
• Oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Eggplant stuffed with minced meat, Turkish style

For the filling: Gently fry the minced meat in a little oil. Add the onion, peppers, and garlic and sauté briefly. Now add the pizza tomatoes, water, and tomato paste to the pot. Add salt and pepper, mix everything well, and simmer in a covered pot for about 10 minutes. (The consistency should be like a Bolognese sauce, but less runny.) If the filling is too runny, continue cooking briefly with the lid open to allow the liquid to evaporate. Finally, add the parsley and set the filling aside. Eggplant: Heat about 1 liter of oil in a pot and deep-fry the eggplants for two minutes each. Place on kitchen paper and let cool slightly. The eggplants must be deep-fried whole. (You can also cut them in half lengthwise and then fry them, but they will absorb too much fat.) If you fry them whole, there is a risk that the eggplants will burst. To prevent this, follow these tips: – Do not heat the oil too much (so that the eggplants sizzle slightly) – Pierce a few holes in the eggplants beforehand – If they become too plump when frying, take them out for a short time and then put them back in the frying oil. Cut the eggplants lengthwise and open them up. Place them on a baking tray, season lightly with salt and spread the filling over the eggplants. If desired, you can now stick whole garlic cloves into the filling. Fill the tray with water until the bottom is just covered. Place in the oven at 200 to 220°C until lightly browned. (In our experience, this takes about 30 minutes.) Serve with rice or crispy flatbread that has been warmed in the oven until crispy.