Turkish Stuffed Aubergines (Karniyarik) - Ramadan Recipes

18:00





Ingredients
makes 5 stuffed aubergines

5 aubergines, small to medium
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
400 gr minced beef
1 tbsp pine nuts
salt
black pepper
1 tsp coriander
1/4 tsp saffron powder
1 tsp red paprika powder
1 tbsp tomato paste
grated cheese
handful chopped fresh parsley
pot oil for frying

Instructions





1. Using a potato peeler, peel strips of the eggplant peel off in a striped pattern. In each eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Fry in large pot oil for about 3-4 minutes or until softened. Place on paper towel lined plate.

2. In a skillet, heat 1 tbsp olive oil. sauté the onions and garlic until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the pine nuts, spices, sat and tomato paste, mix well. Continue cooking for a further couple of minutes. Remove from the heat.

3. Preheat your oven to 200C(392F).

4. Place the eggplant into a ovenproof dish or a baking tray. Spoon the filling into the splits. Top with grated cheese. Bake in preheated oven for about 10 minutes. Season with chopped parsley.




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