Karniyarik Recipe
Karnıyarık, one of the classic and delicious flavors of Turkish cuisine, is one of the dishes that can be made both in the oven and on the stove, enchanting with its taste no matter how it is made. Although it is fried in the original recipe, if you want a lighter meal, you can also prepare the eggplants by baking. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 40 Min
Cook: 20 Min
| Ingredients for Meal: | |||
| Eggplant (Belt Slim) | 6 Qty | ||
| Flour | 1 Tbsp | ||
| Salt | 1 Tsp (large) | ||
| Liquid Oil | 1 Cup | ||
| Ingredients for Internal Mortar: | |||
| Minced Meat (Lamb Beef Mixed) | 250 Grams | ||
| Dry Onion (Medium size) | 2 Qty | ||
| Tomato (Mature) | 2 Qty | ||
| Olive Oil (Or Oil) | 3 Tbsp | ||
| Garlic | 2 Clove | ||
| Pepper Paste ((Optional)) | 1 Tbsp | ||
| Tomato Paste | 1 Tbsp | ||
| Fine Salt | 1 Qty | ||
| Butter | 1 Tbsp | ||
| Green Pointed Pepper | 6 Qty | ||
| Parsley | 1/2 Bunch | ||
| Black Pepper | 1 Tsp | ||
| Cumin | 1 Tsp | ||
| Chili Pepper | 1 Tsp | ||
Steps:
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Wash and peel the eggplants, make a slit on each of the three sides with a knife vertically and rub with plenty of salt. Mix 1 spoon of flour and 1 spoon of flour in a deep bowl and leave the eggplants in this water for at least 20-25 minutes. While the aubergines are resting, start making the stuffing for the carrot.
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Quickly fry the minced meat in the oil and butter you have heated for the filling. At this stage, if you add a cup of hot water to the ground beef, it will be roasted more easily and without lumps. Chop the onions into cubes and add to the minced meat and continue to fry together.
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Add finely chopped green pepper and a clove of crushed garlic to the minced meat mixture and fry together for a few more minutes. Finally, add the peeled and diced tomatoes and continue frying.
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When all the ingredients are well sautéed, close the lid and cook together for about 5 more minutes. If necessary, you can add a cup of hot water at this step.
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In the meantime, finely chop your parsley and add it to the minced meat mixture. After adding the spices and stirring a few times, take your stuffing from the stove.
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Rinse the aubergines waiting in salted floury water and squeeze them lightly to remove excess water and dry them. Heat the oil in a deep frying pan. Fry the eggplants until golden brown. Make sure that they are cooked on both sides and the insides become soft by cooking.
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Place your aubergines in an ovenproof bowl or borehole. Cut the eggplants from their bellies and create a space where you can put the stuffing with the help of a spoon.
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Place your stuffing in equal amounts inside the eggplants. You can ensure that they do not spill by pressing the inner mortar lightly.
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Garnish by placing slices of tomato and a slice of green pepper on top of each eggplant. Melt the tomato paste with a glass of hot water and pour the sauce over them.
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Bake the carnivores in a preheated 180 degree oven for 20-25 minutes, take them out of the oven, let them rest for five minutes and serve hot. Enjoy your meal!
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Note: You can also cook the cooked meatballs in a wide pan on the stove over very low heat.
70 Min
