How to Cook Stuffed Eggplant Karniyarik

How to Cook Stuffed Eggplant Karniyarik

Ingredients Stuffed Eggplant Karniyarik:

• 6 Italian eggplants
• vegetable oil cup
• 2 tablespoons olive oil
• 2 chopped onions
• 5 cloves of minced garlic
• 8 ounces ground beef see note
• 1 diced green bell pepper
• 1 large tomato, diced
• 1 tablespoon tomato paste
• teaspoon salt
• teaspoon black pepper

To Make Tomato Sauce:

• 4 tablespoons of tomato paste
• 1 cup boiling water

How to Make Stuffed Eggplant Karniyarik:

1. Prepare the eggplant by peeling the strips on the skin. Still use the top side. Cut between each eggplant without going through all of it.
2. Fill a large bowl with cold water and add 1 tsp of salt to the water. Stir and add the eggplant to the brine. Soak for 30 minutes.
3. Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat and fry the onions until they open. Add chopped garlic and cook until golden brown.
4. Add ground beef and brown it completely. Add the diced green peppers and tomatoes to the ground beef combination and cook for a few minutes.
5. Add the tomato paste, salt, and pepper to the filling and mix until smooth.
6. Discard the brine and squeeze the eggplant finely. Dry them with paper towels.
7. Heat a cup of vegetable oil in a skillet over medium heat and fry the eggplant on all sides until soft and brown.
8. Preheat the oven to 350F.
9. Place on paper towels to absorb excess oil.
10. Place the fried eggplant in a baking dish and fill it with the ground beef mixture.
11. Make the sauce by adding the tomato paste to the water and spooning it over the eggplant and onto the plate. Bake in the oven for 30 minutes until the eggplant is fully cooked and tender.
12. Serve warm with white rice and cacik.