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.
Why this dish is good for you
The minced beef supplies haem iron and zinc, both absorbed far more readily than their plant-based forms. With 320 g of aubergine in a serving, the energy density stays low despite the meat.
Ingredients
- Eggplant(peeled in stripes)720 g
- Ground beef320 g
- Onion(finely diced)160 g
- Tomatoes(half into the filling, half as slices on top)200 g
- Bell pepper(strips to lay on top)80 g
- Garlic12 g
- Parsley20 g
- Tomato paste(dissolved in warm water as the braising liquid)20 g
- Olive oil36 g
- Salt6 g
- Black Pepper1 g
Method
- 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.
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