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Karnıyarık (Stuffed Aubergines with Mince)

Asia › Turkey
serves 6 1 hr 20 min Medium
Gluten-free Lactose-free Dinner Baked
Karnıyarık tarifi
E4024 · CC BY-SA 4.0

Karnıyarık

Ingredients

Servings 6 people
  • 6 piece aubergine · medium
  • 2 piece onion
  • 3 piece tomato · six slices on top, the rest into the filling
  • 250 gram minced meat
  • one third water glass (200 ml) sunflower oil
  • 2 tablespoon margarine
  • 1 water glass (200 ml) meat stock
  • half bunch parsley
  • 2 tablespoon salt · some of it for the soaking water
  • half teaspoon black pepper

How to make it

Open in kitchen mode
  1. Peel the aubergines in stripes and cut them in half lengthways.
  2. Then put them into water with plenty of salt and leave for half an hour.
  3. Take the aubergines out of the salted water, rinse them in plenty of water and drain them in a colander.
  4. Meanwhile, peel the tomatoes.
  5. Cut six slices, then deseed the rest and chop them small.
  6. Dice the onions finely.
  7. Heat the sunflower oil in a pan and fry the aubergines, patted dry with a cloth, until they take on a light pink colour.
  8. In another pan, melt 2 tablespoons of margarine and soften the onions for 1-2 minutes.
    2 min
  9. Add four fifths of the mince and keep browning.
  10. Once the mince has released its liquid and taken it back up, add the tomatoes and keep browning.
  11. When it has coloured lightly, take it off the heat, add the salt, black pepper and the rest of the mince, and stir.
  12. Fill the slit aubergines with this mixture.
  13. Put a slice of tomato on each.
  14. Arrange the aubergines side by side in a baking tin.
  15. Pour 1 glass of hot meat stock over them and cook for about 20 minutes in the oven or on the hob.
    20 min
  16. Scatter over chopped parsley and serve.
Tips

ONE FIFTH OF THE MINCE goes in raw, after the pan comes off the heat; it cooks inside the aubergine and binds the filling. The aubergines rest in salted water for half an hour, are rinsed in plenty of water and PATTED DRY WITH A CLOTH — a wet aubergine spits in the oil and soaks it up. Six slices of the three tomatoes go on top of the aubergines, the rest into the filling. The stock is poured in HOT; cold water stops the cooking. The parsley is scattered after the oven, as it is served.

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