Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Stuffing Recipes

Stuffed Aubergine Karniyarik (Stuffing Recipes)

Banu Atabay's Karnıyarık
Main Page » Stuffing Recipes » Stuffed Aubergine Karniyarik

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Stuffed Aubergine Karniyarik

# Peel the aubergines multi-coloured, rest in salt water without cutting for half an hour.
# Put 7 tbsp vegetable oil into the pot, when it gets hot add the ground veil. When the gravy of the veil evaporates, add chopped onion.
# When the onion pieces soften add finely sliced peppers. When the peppers get cooked a little, add the tomato paste at first, then grated tomatoes.
# Add salt and remove the pot from the stove.
# Remove aubergines from salt water, and dry them.
# Put 1 cup oil to the pan, when the oil gets hot add the aubergines, and fry them until they turns to pink.
# Place the fried aubergines on the paper towel to remove its extra oil.
# Place the aubergines into a flat pot or a pan with lid, make holes on the aubergines for stuffing them.
# Make these holes larger, and fill the cooked stuffing into these holes.
# Place half peppers on these, and tomato circles. After preparing all these aubergines, pour 1 cup hot water all over, cover the lid on.
# Place the pot over low heat and cook for 20 minutes.
# Serve hot.

Note: You can cook the meal in 347 F oven for 15-20 minutes instead of cooking over low heat for 20 minutes.

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2.20 pounds medium size aubergines, straight
10.6 ounces ground veal
2 big onions
2 big tomatoes
4 long green peppers
1 tbsp tomato paste
7 tbsp vegetable oil
1 tsp salt
1 cup oil, for frying
1 cup boiling water