Скачать с ютуб Turkish Stuffed Eggplant KARNIYARIK в хорошем качестве

Turkish Stuffed Eggplant KARNIYARIK

This recipe, which is extremely easy to make, will add flavor to your menus. It will get full marks from everyone who tastes it with the taste of ground beef that leaves a mark on the palate and the softness of the eggplant that is first fried and then baked. How do you also make Karnıyarık? Ingredients: 1 pound ground beef 3 medium eggplants 1 large onion 3 tomatoes 1 large Anaheim green pepper 4 cloves garlic Bunch of parsley leave 1.5 tsps. salt 1.5 tsp. red pepper 1.5 tsp. red pepper flakes 1 tbsp tomato paste 1 tbsp. red pepper paste Oil let's start ; Choose medium size eggplants, cut the long part of the stems and green part around them Partially peel them in strips, split the eggplants harshly, not all the way to the other side. Peeling an eggplant often improves the taste and texture of an eggplant-based dish. Rub eggplants with salt and wait for 15-20 minutes, it will help them getting soft and get the bitter juice off. Pet them to dry with Heat 3-4 tbsp. of oil and fry the eggplants until all the sides are in golden color and soft Drain the excess oil and transfer them on a paper towel to get the excess oil You Chop a large onion, green Anaheim pepper, and minced 4-5 cloves of garlic. Chop bunch of parsley leaves by rocking the knife up and down cutting in half 3 tomatoes, without peeling greet them, throw away the skin. Karniyarik fillings Heat 3-4 tbsps. Of oil in a wide pan sauté the onions 3-4 min. Add minced garlic Add chopped green Anaheim pepper sauté for 3-4 min. Add some salt, 1.5 tsps. of red pepper, 1.5 tsps. of red pepper flakes Add one pound of ground beef and sauté until beef truly is change the color 3-4 minutes Sauté one tablespoon of each tomato paste and red pepper paste 3 mins. Then mix with sautéed beef, cook for 3-4 minutes. Add grated tomatoes. Season with crashed black pepper. Add chopped parsley, cover and cook for five more minutes arrange eggplants cut side up, gently open the cut without torn them from the ends on at the tops fill them generously with filling Decorate with tomato and green pepper sheets For tomato sauce in two tbsps. of oil sauté one tablespoon of tomato sauce for one min. add one cup hot water, cook for 30 second until it is smooth poor sauce over and between filled eggplants and cook in the oven for 15-20 minutes in 350 F. Thank you for sharing and subscribing.