Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷
Inspired by a Persian cookbook, these karniyarik (meaning ‘belly stuffed’) are an easy and tasty mediterranean dish
Open in Cookpad AppCooking Instructions
- 1
Preheat the oven to 180c
- 2
In a hot pan brown the mince seasoning with salt and pepper. Remove and leave to one side
- 3
Slice the aubergines in half
- 4
Turn the pan down to a medium heat. And cook the aubergines in olive oil for 8mins it until soft inside
- 5
After 8 mins flip and cook for another 8 mins
- 6
Meanwhile chop the pepper, onion, chilli, garlic and stalks of the parsley (retain the leaves)
- 7
Remove the aubergines and place on kitchen towel to soak up excess oil
- 8
Turn the heat up and add the harissa paste to the pan
- 9
Stir in the chopped vegetables and cook till softened
- 10
Chop the tomatoes in half and add to the pan
- 11
Chop the parsley and mint leaves
- 12
Add the mince and herbs to the pan and stir
- 13
Place the aubergines in an oven proof dish. Scrape / mush the insides to make opening. Take care not to pierce the skin
- 14
Fill the aubergines with the mince mixture and place in the oven for 15mins
- 15
Crush the cashews and top the aubergines. Cook for another 5-10mins
- 16
Remove from the oven and serve!
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