Recipe for Karniyarik Turkish Stuffed Eggplant
Ingredients:
5 large eggplants
350 g minced meat
50 g tail fat
2 green peppers
1 large tomato
2 large onions
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon ground red pepper
Olive oil for frying
Instructions:
1. Fry the Eggplants: Heat some olive oil in a large frying pan and cook the eggplants over medium heat until they are well-browned and softened. Remove them from the pan and set them aside.
2. Prepare the Filling: In a separate pan, heat the tail fat. Add the minced meat and cook until it’s browned.
3. Add Vegetables: Add finely chopped onions and green peppers to the meat. Cook until the onions are translucent and the peppers are soft.
4. Season: Stir in the tomato paste, salt, black pepper, and ground red pepper. Mix well to combine all the ingredients.
5. Add Tomatoes: Dice the large tomato and add it to the meat mixture. Cook until the tomato is mashed and well incorporated. Remove the mixture from heat.
6. Fill the Eggplants: Take each fried eggplant and gently fill each eggplant pocket with a generous portion of the meat mixture.
7. Bake: Place the stuffed eggplants in an ovenproof dish. Decorate the tops with slices of tomato and green pepper.
8. Baking: Preheat your oven to 250° C (482° Fahrenheit). Bake the stuffed eggplants in the oven until they are golden brown on top.
Once done, remove from the oven and let them cool slightly. Serve the dish hot. Enjoy your meal! 🌹❤️