Karniyarik- Turkish stuffed aubergines

Aubergines3-4 small to medium sized
Ground Beef300 grams
Onion 1
Green Chilli5
Garlic2 cloves
Tomatoes 2
Chopped parsley
Chili paste1 tbs
Tomato paste1 tbs
Chili flakes1 tsp
Olive oil
Salt To taste
Pepper To taste
  • Wash the aubergines and coat/rub them with salt and set aside. This removes their bitterness
  • For the Filling
  • Chop an onion, 1 green chilli and 2 cloves of garlic.
  • Heat olive oil in a pan and add the chopped onions to it. Cook until they are translucent.
  • Add 300g of ground beef and cook until it turns slightly brown
  • Add the chopped chillis, chilli flakes (1 tsp) and garlic and mix.
  • Add the chilli and tomato paste
  • Cook for 3-5 minutes
  • Grate a tomato and add to the pan
  • Season with salt and pepper
  • Add chopped parsley and mix
  • Set this aside
  • Sauce:
  • Heat oil in a pan
  • Add tomato paste 1 tbs
  • Add chilli paste 1 tbs
  • Add 1 cup of warm water and mix until combined.
  • Aubergine:
  • Wash the aubergine and dry
  • Make an incision along the long axis of the aubergines
  • Heat oil in a pan and fry the aubergines
  • Once they are fried remove from pan and pat dry with paper towel
  • Transfer the aubergines to a baking dish
  • Use spoons to gently widen the incision made on the aubergines
  • Now add the mince beef filling into the aubergines
  • Roughly slice green chillies and tomato for garnish. Add then on-top of the aubergines
  • Now pour the sauce over the aubergines
  • Pre-heat oven to 200C
  • Add the aubergines to the oven and cook for 30 minutes
  • Serve hot by itself or pair with rice.

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