Karniyarik

A fantastic recipe for eggplant lovers.

Karniyarik features eggplants stuffed with minced meat, tomatoes, and a peppery mixture, baked to perfection in the oven.

Ingredients:

• 4 eggplants (adjust based on the number of servings needed; for thicker eggplants, you can cut them in half horizontally to yield two portions from one)

• 200 gr minced meat

• 2 onions, finely diced

• 2-3 cloves of garlic

• 200 gr tomatoes (cherry tomatoes work well, or use 2 large tomatoes)

• 3-4 green peppers

• 2 tablespoons tomato paste

• Olive oil

• Parsley

• Salt
  

Instructions:

• Wash the eggplants thoroughly and peel them, leaving 1 cm apart skins.

• Preheat the oven to 200 degrees Celsius. Place the eggplants on a baking tray, drizzle with olive oil, sprinkle with salt, and roast in the oven for 30-35 minutes until soft (they need not be fully cooked)

Prepare the Filling:

• Grate the onions and sauté them in olive oil until they change color.

• Add the minced meat to the onions and cook until browned.

• Incorporate finely chopped peppers and 1 tablespoon of tomato paste. Mix well and cook until the peppers soften.
  

• Add the finely chopped tomatoes. Once cooked through, turn off the heat, add a few finely chopped parsley stalks, and mix.
  

Assembly:

• Once the eggplants are soft, cut them in half with a knife. Carefully open the slit with a spoon and fill with the prepared stuffing.

• Dissolve 1 tablespoon of tomato paste in a glass of hot water and pour it over the eggplants placed in the tray. Drizzle with olive oil.

• Return the tray to the oven and bake at 180 degrees Celsius for 20-25 minutes.
  

• Enjoy your meal!
  

Note! This dish pairs wonderfully with rice which you can find the recipe here.