Aubergines Stuffed With Minced Beef
4 small Aubergines
120ml Sunflower Oil
180ml Hot Water mixed with 1 tablespoon finely chopped Tomato
For the filling
150gr Minced Beef
1 sliced small Onion
1 medium Tomato: 4 thin slices set aside and the remainder diced
1 small Cubanelle Pepper: 4 thin slices set aside and the remainder chopped
1 or 2 sliced cloves of Garlic
Pinch of Salt
Pinch of Pepper
How to prepare
Partially peel the aubergines making alternating long stripes.
Sprinkle with salt and set aside for 20 minutes.
Then squeeze, wash and dry them with kitchen paper,
Heat the oil in a fry pan on a medium and cook both sides until they have colour.
Cut a slit in each aubergine and remove most of the seeds ensuring they do not fall apart.
Place them in a clean pan.
In the meantime cook all the filling ingredients on medium heat until the water evaporates stirring constantly at the end.
Use a teaspoon to evenly fill the aubergines and place a slice of tomato and green pepper on top of each one.
Season with salt and pepper and add the 180ml of water/tomato mix into the side of the pan.
Cover and cook on a simmer for 15 minutes.
The Turkish name for this dish is Karniyarik