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Karniyarik - Stuffed Aubergine with Minced Beef

The same aubergine as imam bayildi, but with minced beef in the filling and eaten hot. The name means "split belly" - which is exactly how it looks.

Karniyarik - Stuffed Aubergine with Minced Beef

Ingredients

Instructions

  1. Peel the aubergines in lengthwise stripes, soak in salted water for 20 minutes, pat dry.
  2. Brown them all over in half the olive oil and set them in a baking dish.
  3. Sweat the onion in the remaining oil until translucent, add the beef and fry hard until the liquid has evaporated.
  4. Add garlic, half the tomatoes, salt and pepper and cook for five minutes. Stir in the parsley.
  5. Slit the aubergines lengthwise without cutting through and press the filling inside. Lay a tomato slice and a pepper strip on each.
  6. Dissolve the tomato paste in 200 ml warm water and pour it into the dish, not over the aubergines.
  7. Bake at 190 degrees for 35 minutes until the peppers blister. Serve with rice or bread.

Warum die Aubergine ins Salzwasser kommt

Salt draws water out of the cells. The aubergine collapses a little and then soaks up noticeably less oil when fried - the same simple step saves a good third of the fat here.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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