Recipe for stuffed eggplant

“Karnyaryk” in Turkish means “cracked stomach”. Stuffed eggplant in Turkish You can cook with any minced meat, but for greater authenticity it is better to use beef or lamb.





Turkish chefs make this dish so tasty that everything like what you tried before immediately recedes into the background.





The ingredients seem simple, and there are no special difficulties in cooking, but this, apparently, lies the secret of Turkish cuisine.

Eggplant in Turkish Ingredients

• 3 eggplant
• 250g ground meat
• 1 bulb
• 2 cloves of garlic
• 3 tomatoes
• 2 hot green peppers
• 1/2 red Bulgarian pepper
• 2 tbsp tomato paste
• 1 bundle parsley
• salt and pepper to taste
• vegetable-oil

Preparation

1. Wash the eggplant and clean it with stripes. Cut the skin, alternating cleaned and unpeeled stripes.
   
   
2. In the "tummy" of each eggplant make an incision about 2 centimeters deep.
3. Pour the eggplant with salted water and leave for 30 minutes. Then wash and dry.
   
   
   
4. Roast eggplant from all sides in vegetable oil until golden. You can do it in the pan, or you can do it in the oven. Whatever you like.
5. Put the vegetables on paper wipes to drain the excess fat.
   
   
   
6. Finely chop the onion and roast it in butter until transparent.
7. Add minced onions, stir and carcasses 3-4 minutes.
8. Then add a tablespoon of tomato paste, stir and continue stewing for another minute.
9. Clean the skin and grind in mashed tomatoes. Rub garlic on a fine grater, cut hot pepper with thin rings, red - with cubes.
10. Add the tomatoes, garlic and peppers to the mince, stir and cook together for 10 minutes.
    
    
    
11. Sprinkle and pepper, at the very end add a finely sliced parsley.
12. Open the eggplant on the incisions and fill with prepared filling.
13. Put them in a baking dish.
14. Decorate on top with spicy peppers and tomato mugs.
    
    
    
15. Mix the remaining tomato paste with 2 glasses of water, salti, pepperchi and pour the resulting mixture of eggplant.
16. Burn 20-25 minutes in the oven, heated to 200 degrees.
    
    
    
17. Eggplant stuffed with minced meatReady. Bon appetit!

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