Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, turkish stuffed aubergines with beef and tomatoes (karniyarik) š¹š·. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Featuring juicy eggplants stuffed with beef, tomatoes and aromatic Turkish spices. Easy to make, baked to perfection, and generous servings. Karniyarik is a popular Turkish stuffed eggplant recipe, usually enjoyed in summer when eggplants (aka aubergines) are in season and at their most.
Turkish stuffed aubergines with beef and tomatoes (Karniyarik) š¹š· is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Turkish stuffed aubergines with beef and tomatoes (Karniyarik) š¹š· is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook turkish stuffed aubergines with beef and tomatoes (karniyarik) š¹š· using 11 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Turkish stuffed aubergines with beef and tomatoes (Karniyarik) š¹š·:
- Get 3 aubergines
- Make ready 300 g beef or lamb mince
- Take 200 g cherry tomatoes
- Get 1 red onion
- Make ready 1 red pepper
- Take 2 cloves garlic
- Prepare 1 tbsp harissa paste
- Prepare 1 tsp cumin
- Prepare 1 bunch flatleaf parsley
- Make ready 1 bunch fresh mint
- Make ready Handful cashews
Though traditionally made with ground lamb, you may prepare it with ground beef or have a vegetarian version too. Simply replace the meat with your favorite vegetable (mushrooms, chickpeas work very well). Karniyarik is a classic Turkish stuffed eggplant recipe. Delicious eggplants are stuffed with a tasty ground beef, pepper and tomatoes filling.
Steps to make Turkish stuffed aubergines with beef and tomatoes (Karniyarik) š¹š·:
- Preheat the oven to 180c
- In a hot pan brown the mince seasoning with salt and pepper. Remove and leave to one side
- Slice the aubergines in half
- Turn the pan down to a medium heat. And cook the aubergines in olive oil for 8mins it until soft inside
- After 8 mins flip and cook for another 8 mins
- Meanwhile chop the pepper, onion, chilli, garlic and stalks of the parsley (retain the leaves)
- Remove the aubergines and place on kitchen towel to soak up excess oil
- Turn the heat up and add the harissa paste to the pan
- Stir in the chopped vegetables and cook till softened
- Chop the tomatoes in half and add to the pan
- Chop the parsley and mint leaves
- Add the mince and herbs to the pan and stir
- Place the aubergines in an oven proof dish. Scrape / mush the insides to make opening. Take care not to pierce the skin
- Fill the aubergines with the mince mixture and place in the oven for 15mins
- Crush the cashews and top the aubergines. Cook for another 5-10mins
- Remove from the oven and serve!
Eggplant is very popular in Turkey and there are so many Turkish recipes that use eggplant as a main ingredient. The flavor of eggplant goes very well with. Hearty stuffed eggplants meet their match when roasted with a savory ground beef filling in this Turkish-inspired recipe. "Barely any other recipes find cooks so united in what belongs, and what doesn't, as the stuffed eggplant. Hearty and refined, this dish can be served with couscous, flat bread. Add the lamb or beef, diced tomato, tomato paste and most of the parsley, reserving some for garnishing.
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