Photograph of the finished Karniyarik

Middle East · Cà tím nhồi thịt bò Karnıyarık

Karniyarik

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 4
  • Photograph of Beef Beef 15.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Thick tomato passata Thick tomato passata 1.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the eggplant along the stripes, soak in salt water for 15 minutes, then fry until golden brown for 8 minutes. Remove from the oil and drain.
  2. 2 Sauté the onions and garlic for 4 minutes, then add the ground beef and stir-fry for 6 minutes.
  3. 3 Add tomatoes, bell peppers, thick tomato sauce, salt and pepper, then simmer for 8 minutes until the filling thickens, and mix in parsley.
  4. 4 Slice the eggplant lengthwise, stuff it with the meat filling, and place slices of tomato and bell pepper on top.
  5. 5 Pour a little water into the baking tray and bake at 190°C for 30 minutes to allow the eggplant to absorb the sauce.

With an appliance

  • Air fryer 1 hr 2 min

    Replace step 5: spray small trays with oil, bake stuffed eggplant in a hot air oven at 205 degrees for 20 minutes, rotating the tray after 10 minutes; reduce by about 10 minutes, the filling will be drier, but larger eggplants must be divided into batches.

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