Karniyarik

Ingredients :

• 1 kg eggplant/aubergine
• 1 1/2 cup olive oil (for frying)

for filling:

• 1/4 cup olive oil
• 1 middle size onion
• 200 gr minced meat
• 2-3 green pepper
• 4 tomatoes
• A pinch of salt
• A pinch of black pepper
• A pinch of red pepper

when you cook in oven:

• 1 tbsp tomato paste 
• 1 cup water

Recipe:

Peel the eggplants stripy then wash and dry them. Cut each of them upright. Put a pan on fire then put olive oil in it and fry the eggplants.

While it’s frying let’s start to make the eggplants filling:

Boil some water and put it in a bowl and then put the tomatoes and wait them in water  to peel them easly. Chop the green peppers. Put a pan on fire and put 1/4 olive oil in it. Heat it for about a few minutes. Then chop the onion and put it in pan and saute the onion until it gets golden. Put the minced meat in it then stir it with the onions then immediately put the chopped green peppers in it. Peel the tomatoes and chop them then put them in that pan and stir it. Cook it until the tomatoes boil down.

Mix tomato paste and water in a bowl. Lay the fried eggplants in a big pan. Fill the eggplants with this filling and pour the mixture of water and tomato paste on the eggplants. Cook it in an oven for 20-25 minutes. (175ºC – 340 ºF) 

Enjoy it!