Karniyarik with Bulgur

Karniyarik filling:

1. Do not sear the minced meat too hot in a little oil. Add the onion, peppers and garlic and sauté briefly. Now add the pizza tomatoes, water and tomato paste to the pan. Add salt and pepper, mix everything together well and simmer in a closed saucepan for about 10 minutes. Consistency has to be like a Bolognese. If the filling is too runny, let it simmer briefly with the lid open so that the liquid evaporates. At the end, add the parsley and set the filling aside.

Eggplant:

1. Approx. Heat 1 liter of oil in a saucepan and fry the aubergines for two minutes each. Place on kitchen paper and let cool down a little. The eggplants must be fried whole. (You can also cut them in half lengthways and then deep-fry them, but then they absorb too much fat.) For deep-frying whole, the following tips: Do not heat the oil too much so that the eggplants sizzle slightly. Poke a few holes in the aubergines beforehand.
2. Cut the aubergines lengthways and unfold them. Place on a baking sheet, lightly salt and spread the filling over the aubergines. If desired, whole cloves of garlic can now be put into the filling. Fill the tray with water until the bottom is just covered. Put in the oven at 200 to 220 degrees until it browns slightly. Experience has shown about 30 minutes.

Bulgur:

1. Peel the onion and chop the bell pepper, grate the tomatoes and wash the bulgur thoroughly. Fry the chopped onion in olive oil, then add the chopped peppers and tomato paste and fry. Add the grated tomatoes and fry until the tomatoes are soft.
2. Finally add the bulgur. Also fry the bulgur, season with salt and the spices and add boiling water until everything is covered. Cook on low heat with the lid closed until the liquid has evaporated. Add the finely chopped dill. Let the bulgur steep for about 10 minutes and serve.