Thursday, December 18, 2008

Stuffed Eggplants With Ground Beef (Karniyarik)

1 lb (450-500 gr) eggplant
1 cup oil for frying
1 onion, chopped
200 gr (~1/2 lb) ground beef, medium
1 green pepper, chopped
1 tomato, diced / 5 tbsp crushed or diced tomato
½ tsp salt
¼ tsp cumin
¼ tsp black pepper

Sauce:
3 tbsp crashed tomato / 1 ½ tbsp tomato paste
½ tsp sugar
¼ tsp salt
½ cup warm water

Wash and peel the eggplants. If they are slim, cut them in half in length. If they are chubby ,cut them into four slices lengthwise. Then place them in a bowl and add water to cover the slices. Leave them in water for 15-20 minutes for better taste. Then take the slices and dry with a cloth.
Place the oil in a skillet and turn heat to high. Fry both sides of eggplants till they become soft. Do not over fry. Place the fried eggplants into a Pyrex dish and sprinkle some salt on them. With a spatula or spoon, smash them lightly to make them softer.
Place ground beef to a skillet and without adding oil cook until it changes its color. Add the chopped onions and sauté them for 2-3 minutes over low-medium heat. Then add the chopped pepper, tomatoes and salt. Saute for 3-4 minutes and add spices. Spread this mixture on the fried eggplants.
For the sauce, place the warm water, sugar, salt and tomato paste/ crushed tomatoes in a bowl. Mix them and pour onto the eggplants in Pyrex dish.
Preheat the oven to 375 -400 F (190-200 C) and bake for 18-20 minutes.
Serve Stuffed Eggplants with Ground Beef warm. Also you can serve it with yogurt, ayran , cacik and pilaf.
ENJOY!
**********
TURKCE
½ kg patlican
1 su bardagi yag, kizartma icin
1 sogan, dogranmis
200 gr yemeklik kiyma
1 yesil biber/ 2 sivri biber, dogranmis
1 domates, dogranmis/ 5 yemek kasigi domates puresi ya da dogranmis
1 cay kasigi tuz
½ cay kasigi kimyon
½ cay kasigi karabiber

Sos icin:
3 yemek kasigi domates puresi / 1 ½ yemek kasigi domates salcasi
1 cay kasigi seker
½ cay kasigi tuz
½ su bardagi ilik su

Patlicanlari yikayip, kabukalrini soyun. Eger patlicanlar ince uzun ise boyuna ikiye bolun, tombul ise boyuna 3-4 esit dilim elde etmeye calisin. Daha lezzetli patlicanlar elde etmek icin; patlicanlari su dolu bir kapta 15-20 dakika bekletin. Sonra bir bez ile kurulayin.
Bir kizartma tavasinda yuksek ateste yagi kizdirin ve patlicanlar yumusayana dek kizartin. Cok fazla kizartmayin, sekilleri bozulur. Kizarttiginiz patlicanlari borcam tepsinize alin ve uzerlerine tuz serpin. Bir spatula ya da kasik yardimiyla, piserken daha yumusak olmalari icin hafifce ezin.
Patlicanlari kizarttiginiz tavaya kiymayi koyun ve renk degistirene dek cevirin. Yag koymayin. Ardindan soganlari ilave edip, orta ateste 2-3 dakika kavurun. Sonra biberleri, tuzu ve domatesi ilave edip, 3-4 dakika sote edin. Baharatlari ilave edin ve karistirin. Bu karisimi, kizarmis patlicanlarin her birini dolduracak sekilde uzelerlerine yayin.
Sosunu hazirlamak icin, ilik suyu, domates puresi/ salcasini, seker ve tuzu bir kasede karistirip tepsiye dokun.
Onceden 190-200 C (375-400 F) isittiginiz firinda, 18-20 dakika boyunca pisirin.
Karniyarigi sicak servis yapin. Ayrica yaninda yogurt , ayran ya da cacik ve pilaf ile servis yapabilirsiniz.
AFIYET OLSUN!

3 comments:

Wendy A said...

I'm amazed. This came out better then my mother-in laws. Haha and she thought I couldn't cook. She's been cooking for 50 years.

Anonymous said...

This recipe is amazing. In fact, I use this entire website for my Turkish cooking. Nothing has ever come out shy of perfect!!!

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