Karnıyarık

Karnıyarık · split-belly eggplant

Ingredients9

• Eggplant6
• Ground beef400 g
• Onion2
• Tomato3
• Green peppers4
• Garlic2 cloves
• Tomato paste1 tbsp
• Vegetable oilfor frying
• Salt & black pepperto taste

Method

1. Peel the eggplants in stripes, soak in salted hot water for 10 minutes, then pat dry.
2. Fry the eggplants in oil until golden on every side; drain on paper towels.
3. In the same pan, sauté the onion, then add the beef and cook until browned.
4. Stir in tomato paste, chopped tomato, garlic, salt and pepper; cook 5 more minutes.
5. Arrange the eggplants in a baking dish, slit each one open and fill with the meat mixture.
6. Top with pepper and tomato slices and bake at 180°C (355°F) for 20 minutes.