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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes 
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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes
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| Main Page » Stuffing Recipes » Stuffed Aubergine Karniyarik | |||||||||||
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# Peel the aubergines multi-coloured, rest in salt water without cutting for half an hour.
# Put 7 tbsp vegetable oil into the pot, when it gets hot add the ground veil. When the gravy of the veil evaporates, add chopped onion. # When the onion pieces soften add finely sliced peppers. When the peppers get cooked a little, add the tomato paste at first, then grated tomatoes. # Add salt and remove the pot from the stove. # Remove aubergines from salt water, and dry them. # Put 1 cup oil to the pan, when the oil gets hot add the aubergines, and fry them until they turns to pink. # Place the fried aubergines on the paper towel to remove its extra oil. # Place the aubergines into a flat pot or a pan with lid, make holes on the aubergines for stuffing them. # Make these holes larger, and fill the cooked stuffing into these holes. # Place half peppers on these, and tomato circles. After preparing all these aubergines, pour 1 cup hot water all over, cover the lid on. # Place the pot over low heat and cook for 20 minutes. # Serve hot. Note: You can cook the meal in 347 F oven for 15-20 minutes instead of cooking over low heat for 20 minutes. http://ml.md/en350  Other Languages |
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