Рет қаралды 746
The ingredients for the rice and the stuffed eggplant can be found below in the description.
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Ingredients:
6 eggplants
350 g minced meat (beef)
2 onions
4 cloves of garlic
Handful of parsley
1 red pepper
1 green pepper
2 tomatoes
1 tbsp butter
some tomato
paprika pulp
100ml of water
1 tsp each
Salt
pepper
Paprika powder sweet
For the sauce:
2 tbsp paprika
tomato paste
2 tablespoons oil
150 ML of water
For the recipe we need 6 eggplants
Cut the aubergines lengthwise into strips from four opposite sides with a knife then we wash and dry them then we make a deep cut from the peeled side. Put 1 pint of oil in the pan and on medium heat from each side Fry for about 2 to 3 minutes.
Then we take a baking pan, smear it with oil and put the aubergines in it.
Fry 300 g of minced meat in a little oil, not too hot. Then add the whole thing with 2 chopped onions, 4 cloves of garlic, one green and one red pepper, the finely chopped tomatoes, add a little more sugar, a handful of parsley and finally add 1 tablespoon of tomato and pepper paste and 100 ml of water, mix everything together and place in the closed pot for Simmer for 5 to 10 minutes.
Open the aubergines at the cut point and fill with the minced meat mixture. Finally, we take a deep bowl and add 150 ml of water, 2 tablespoons of tomato and paprika paste and some oil and mix well.
We pour the whole thing into the baking pan and some onto the aubergines.
Preheat the oven to 230 degrees and bake for 30 minutes.
For the basmati rice I used 2 glasses (200 ml) of rice - 3 glasses (200 ml) of water. Place the rice in a colander and wash. Set the heat to medium-high, add some oil and butter to the saucepan and heat add the rice 3 glasses make 600ml water Pour in 1/2 tablespoon salt to taste after it starts to boil on low for 15 simmer for up to 20 minutes.
Meal time.
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