Believe me, it sometimes surprises me that there are not many well-known recipes among all the recipes on the blog. Somehow, I couldn't find the opportunity. One of these recipes is karniyarik, which is the first recipe that comes to mind when eggplant is mentioned. We all have a certain recipe in our minds for the belly. That's why I want to share things beyond that with you today.
I'll start with the eggplants first. It is useful to peel your eggplants in order not to struggle with the skin while you are eating your belly. But if you peel them completely, they may fall apart while cooking. That's why it's also useful to peel the pied.
Should Eggplants Be Soaked in Salt Water?
Soaking eggplant in salt water is an old culinary tradition and many people do it without question. In the past, because eggplants were bitter, this process took away the bitterness of eggplants. But unfortunately the eggplants are no longer bitter. Although it seems like a good thing that there is no pain, unfortunately, considering that the thing that provides this is GMO and lots of chemicals, one says unfortunately. As a result, keeping the eggplants in salt water is nothing but a waste of time.
How to Use Ground Mince for Karniyarik?
I recommend using lean ground beef for the stuffing. The eggplants will be greasy enough, we will also use oil to fry the ground meat, and when the oil of the ground meat is added to this, it will turn out to be a heavy meal that the stomach cannot cope with.
One of the common features of the bad stomachs I've ever eaten was the use of too much garlic. Yes, garlic is good for the stomach, but when it is used too much, it completely suppresses the taste of the food. So try to keep the amount of garlic reasonable. A small amount of black pepper and cumin will go well with minced meat. Don't forget to use it.
- 6 eggplants,
- 250 g ground beef,
- 1 onion,
- 2 green peppers,
- 1 tomato,
- 1 tablespoon tomato paste,
- 1 teaspoon paprika,
- 1 clove of garlic,
- Black pepper,
- Vegetable oil to fry the eggplants,
- Sauce: 1 tablespoon tomato paste, 1 teaspoon paprika and 1.5 cups water,
- Tomato and pepper slices to top it.
- Take the stem ends off the eggplants and peel strips off with a vegetable peeler or a knife in a zebra pattern (this will help them hold their shapes better),
- Soak them in salty water for 20 mins (to get rid of the bitterness) and tap them dry with paper towel,
- Heat the vegetable oil in a frying pan with high sides and fry the whole eggplants on all sides,
- Sauté the finely chopped onion, pepper and grated garlic in vegetable oil in a separate skillet,
- Add in the ground beef and cook until it turns light brown,
- Stir in the tomato paste, paprika, black pepper, salt and cumin,
- Add in the tomato cut into small cubes and cook for 3-4 mins,
- Place the fried eggplants on a baking dish,
- Make indents in the centre to create space for the filling,
- Distribute the filling equally among the eggplants,
- Place tomato and pepper slices on top,
- Stir together the sauce ingredients and pour over the filled eggplants,
- Bake at 190 degrees celsius until the tomato and pepper slices start turning brown.