Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, turkish stuffed aubergines with beef and tomatoes (karniyarik) πΉπ·. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Karniyarik Turkish Stuffed Eggplants Recipe is an easy, hearty dinner filled with beef mince, tomato and of course - eggplant! Karniyarik is a popular Turkish recipe, usually enjoyed in summer when eggplants are in season and at their most delicious. KarnΔ±yarΔ±k is a classic Turkish stuffed aubergine recipe.
Turkish stuffed aubergines with beef and tomatoes (Karniyarik) πΉπ· is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Turkish stuffed aubergines with beef and tomatoes (Karniyarik) πΉπ· is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have turkish stuffed aubergines with beef and tomatoes (karniyarik) πΉπ· 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) πΉπ·:
- Get 3 aubergines
- Make ready 300 g beef or lamb mince
- Get 200 g cherry tomatoes
- Make ready 1 red onion
- Get 1 red pepper
- Make ready 2 cloves garlic
- Make ready 1 tbsp harissa paste
- Take 1 tsp cumin
- Get 1 bunch flatleaf parsley
- Get 1 bunch fresh mint
- Get Handful cashews
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. Eggplant is very popular in Turkey and there are so many Turkish recipes that use eggplant as a main ingredient.
Instructions to make Turkish stuffed aubergines with beef and tomatoes (Karniyarik) πΉπ·:
- 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!
The flavor of eggplant goes very well with. Add the lamb or beef, diced tomato, tomato paste and most of the parsley, reserving some for garnishing. Season with sea salt and freshly ground Garnish with the reserved parsley and serve hot, with garlic yoghurt, a green salad and Turkish bread. Recipe and image from Turkish Meze, Sevtap. Karniyarik - Stuffed Eggplants, Aubergines with Ground Beef and Vegetables Baked with Tomato Sauce.
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