Turkish dish: Karniyarik

   This is again recipe from eggplants. You'll need: 4 eggplants, 100 grams of minced meat, 1 large onion, 2 cloves of garlic, 2 tomatoes, 2 peppers, 2 tablespoons tomato paste, vegetable oil for frying.
   Cut off the tails and cut the strips of peel eggplant, make a few cuts, salt and cover with water for 20 minutes. We do this so that eggplant came out of bitterness. 

   For the filling finely cut onions. Remove skins and cut tomatoes. Finely crumbled garlic. 
  Fry in small amount of oil the onion until light golden brown, add ground beef, tomato and garlic. Salt, pepper and fry for 5 minutes.
  Wash eggplants, squeeze and dry. Fry eggplant until golden brown in a large amount of oil in the pan, turning occasionally, or in a deep fryer. Sop excess oil with paper towels.

  We spread eggplant ready for bake ware with low bumpers. Make a longitudinal incision on each eggplant, but not all. Put stuffing. Dilute tomato paste with hot water and pour this sauce eggplants.
   Bake in a preheated oven 200 C on the bottom shelf for 15 minutes. Serve hot.

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