Karniyarik – Stuffed Eggplants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small eggplant (s)
- 1 onion (s), chopped
- 2 cloves garlic, pressed
- 500 g minced beef or lamb
- 1 can tomato (s), peeled
- 150 g feta cheese, rated
- 2 tablespoon parsley, chopped
- 1 tablespoon tomato paste
- 1 tablespoon mint, dried
- 1 teaspoon turmeric
- 0.5 teaspoon ½ cinnamon
- salt and pepper
- olive oil
- sour cream or yogurt
Print Recipe
Pin Recipe Instructions
- The low-fat variant to make eggplants soft:
- Halve the aubergines and score lengthways on the cut side (do not cut through!). A grid pattern is created. Bake with the cut surface facing up in the oven on the wire rack at 180 ° C for approx. 30 - 40 minutes until they are lightly browned.
- Meanwhile prepare the filling:
- Steam the onions in a saucepan with a little olive oil. Turn up the heat, add the minced meat and fry. Then add the garlic and deglaze everything with the tomatoes. Mash the tomatoes, add salt, pepper, turmeric, cinnamon, mint, parsley and tomato paste and let the sauce simmer for 15 minutes.
- Place the soft aubergine halves in a baking dish and press in the middle. Spread the filling over the aubergines and also around them if there is any filling left. Finally sprinkle the sheep`s cheese on top. Bake for 30 minutes at 180 ° C hot air.
- When serving, add a dollop of sour cream or yogurt on top.
- Potatoes or rice are suitable as a side dish.
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