Karniyarik

Ingredients for 4 servings:

• 4 small eggplants
• 6 cloves garlic
• 1 kg tomatoes
• 6 tbsp olive oil
• 4 onions, diced
• 250 g minced beef
• 125 ml red wine
• 50 g pine nuts
• e.g. oregano
• e.g. rosemary
• n. B. Thyme
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eggplant with minced meat filling

Wash the eggplants, leaving the stems intact. Peel the skin all around. Cut 4 garlic cloves into sticks and stud the eggplants with them. Let the eggplants stand in boiling salted water for about 6 to 7 minutes. Blanch the tomatoes, peel them, and remove the stems and seeds. Dice them. Finely chop the remaining garlic cloves. Heat 3 tablespoons of the oil, sauté the garlic and two of the onions, and add the tomatoes. Simmer for about 10 minutes. Season with salt, pepper, and the herbs. In another pan, heat the rest of the oil, add the other two onions, sauté until translucent, and then add the minced meat. Brown and deglaze with the red wine. Add the pine nuts and reduce slightly. Season with salt and pepper. Place the tomato mixture in a greased casserole dish or small roasting pan. Set 4 tablespoons aside. Cut a pocket-like cut into the eggplants, leaving them connected along one long side and at the base of the stem. Place them on top of the tomatoes, cut open facing up. Fill with the minced meat mixture, then spread the remaining tomato mixture over the top. Cover and braise in the oven at 200°C for about half an hour. Serve with fresh, lightly toasted flatbread and a glass of red wine.