Turkish Stuffed Aubergines (Karniyarik) - Ramadan Recipes - Episode 226 - Baking with Eda
4,950 views · Published 22 June 2016 · 2:50 · Indexed 27 October 2026
Channel: eda · 2016 · Howto & Style
Website: http://www.bakingwithnyssaeda.com/2016/06/turkish-stuffed-aubergines-karniyarik.html 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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