Aubergines stuffed with mince meat (Karnıyarık)
Ingredients
- 4 aubergines
- Olive oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 1 green chilli, finely chopped
- 150 gr. (5 oz.) minced beef
- 1 large beefy tomato, skinned &
- chopped
- 1 tsp. tomato purée
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- Good handful chopped parsley
- 2 tsp. vegetable stock powder to
- 275 ml. (½ pt.) boiling water
- 1 beef tomato, skinned and chopped
- 4 quarters of a tomato or 4 slices green
- or red pepper
- Seasoning
- Preheat the oven 180ºC.
Method
Leaving the stalks on, completely peel the aubergines. Rub them all over well with olive oil and place in a baking tin. Bake in the oven until the aubergines are golden and soft.
In the meantime, prepare the filling. Fry the onions in a little olive oil for a few minutes, then add the crushed garlic and finely chopped chilli pepper. Stir round for a minute then turn up the heat and add the minced beef. Stir and fry until it is browned then add the chopped tomato and purée. Simmer a little until condensed slightly, season and leave to one side. Just before filling the aubergines, stir in the chopped parsley.
Take the aubergines and place in a shallow dish (which has a lid). Make a slit down the middle of each one to open up a pocket, being careful not to go too deep, and gently prise open with the back of a spoon. Stuff each aubergine with the filling and cover with either a slice of tomato or a slice of a green or red pepper.
Mix the stock with the tomato and seasoning and gently pour round the aubergine. Put on the lid and bake in the oven at 180°C for 30-40 minutes. Check after 15 minutes that the liquid is enough, adding a little boiled water, if necessary.
Serve, sprinkled with chopped parsley.
For 6 aubergines just make the following adjustments, leaving everything else the same:
150/200 gr. (5-7 oz.) minced beef
2 green chilli peppers
1 medium onion, if wanted
2 beefy tomatoes
3 cloves garlic