Saturday, 7 June 2008


Karniyarik is a very popular summer dish in Turkey. We all love aubergines and there are 101 ways of using aubergines for wonderful Turkish recipes. This serves 2.
  • 2 Aubergine
  • 2 tbsp olive oil
  • 200 g steak mince
  • 1 large onion, finely chopped
  • 100 g fresh tomatoes, diced
  • 2 garlic cloves, crushed
  • 50 g peppers, chopped
  • Handful of fresh parsley, chopped
  • Salt and black pepper
  • 150 ml hot water for BAKING.
  • 2 Aubergine
  • 2 tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 50 g peppers
  • 200 g tomatoes
  • 100 g mushrooms
  • Parsley, salt and black pepper.
Open the aubergine by cutting down the middle. Then shallow fry the aubergines, turning frequently OR put them into the microwave on high for 5 minutes to soften them without the oil. Set them aside.
Prepare the filling by stir frying mince with onions first until it is going brown. Then add tomatoes, garlic peppers and mix it well. Turn the heat down and simmer for 7-10 minutes. The juice from the tomatoes should be enough but if it starts to stick, add little water to make it into a nice sauce. Add the parsley, season with salt and pepper at the last minute and turn the heat off.
Spoon the filling into the aubergines. Decorate the top with sliced tomatoes. Place them into the baking tray together with 150 ml hot water. Bake them in the preheated oven 375F, 190C, 170 c fan, gas mark5 for 30-35 minutes.
For vegetarian alternative follow the same steps.

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