Baked Karnıyarık Recipe
Baked karnıyarık was one of the most requested recipes. Actually, I prepared the recipe at the beginning of summer, but I forgot that I prepared it. When it caught my eye a few days ago, I immediately prepared it for sharing.
To be honest, for me, baked eggplant is never a substitute for fried eggplant. In my opinion, fried eggplant has a very special flavor and it is impossible to replace it. That's why I developed a different perspective for low-fat eggplant dishes over time. I don't see low-fat eggplant dishes as a substitute for fried eggplant dishes. They are a different category and should not be compared with fried eggplant, but should be evaluated within themselves.
When it is done like this, that is, when it is not compared to the traditional karnıyarık, it is a wonderful dish in the oven. It does not make you feel guilty and does not create heaviness of greasy food after eating. You can pair it with rice like regular karnıyarık or vermicelli bulgur pilaf. And of course, with cacık if you can.
The biggest problem that can be experienced when baking eggplants in the oven is that the eggplants turn black and have an unappetizing appearance. There are a few things to consider to avoid this. First of all, when buying eggplants, make sure they are fresh and hard. Shriveled, sponge-like eggplants tend to darken more than fresh ones. Second, after cutting the eggplants, oil them immediately without wasting any time. Prolonged contact with oxygen causes them to darken. Finally, after brushing with oil, you should start cooking immediately. For this, you should not linger and preheat the oven fully so that they start cooking as soon as you place them in the oven.
Although it is not possible for the eggplants to wait, the situation is different in the case of ground meat mixture. You can prepare the ground meat mixture one day in advance and keep it in the refrigerator, or you can prepare it in bulk in your spare time, freeze it and use it after thawing.
Enjoy the recipe...
- 4 medium eggplants,
- 350 g minced meat,
- 1 onion,
- 2 green peppers,
- 2 tomatoes,
- 1 tablespoon of tomato paste,
- 1 teaspoon of red sweet ground pepper,
- Black pepper,
- Olive oil.
For the sauce;
- 1 tablespoon tomato paste,
- 1 teaspoon ground pepper,
- 1.5 cups of water.
- Tomatoes and peppers.
- Cut the stems of the eggplants and cut the eggplants in half horizontally,
- Brush the cut sides of the eggplants with olive oil and place them on a baking tray lined with greaseproof paper,
- Place them in the oven heated to 200 C degrees on the grill setting and cook until they are browned,
- Bring the oven to upper and lower heat setting at 190 C degrees and bake for 15-20 minutes more,
- While the eggplants are baked, heat 4-5 tablespoons of olive oil in a large pan,
- Add the chopped onion and pepper and stir fry until soft,
- Add the ground meat and stir fry until it changes color,
- Add tomato paste, ground pepper, black pepper, salt and cumin and mix,
- Add the diced tomatoes and cook until set,
- Take the fried eggplants in a deep baking dish,
- Mash them inside with a fork,
- Divide the ground meat mixture into the eggplants,
- Place two pieces of tomato and one slice of pepper on top of each,
- Take the sauce ingredients into the pan in which you prepared the ground meat mixture and mix them,
- Pour the sauce into the baking dish,
- Place the tray in the oven preheated at 190 C degrees and bake until the tomatoes and peppers on it begin to brown.
Enjoy your meal...