Turkish Style Minced Beef and Eggplant
Overview
Turks like to eat eggplant, and there are many eggplant dishes in Turkish cuisine. The minced pork and eggplant dish I made is a main dish that is often eaten with rice in native homes. Although its name is not very elegant, karniyarik directly translates into Chinese as the crack in the belly, but it is still very vivid, that is, slit the belly of the eggplant and add various ingredients. Speaking of the taste, it is really good. It is indeed a delicious dish to go with rice.
Tags
Ingredients
Steps
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Prepare all kinds of food.
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Peel off the skin from both sides of the eggplant.
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Soak the eggplant in salt water for 15 minutes
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Chop an onion, a green pepper and a tomato into small pieces, and chop the garlic and coriander.
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Pour an appropriate amount of salad oil into the wok. When the oil is hot, add onions and garlic and saute until fragrant. Add green peppers.
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When the onions turn slightly brown, add the minced meat and chop.
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Add tomatoes and stir-fry.
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Add appropriate amount of salt and pepper and stir evenly, add coriander and stir-fry for a few times, then turn off the heat and set aside.
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Squeeze the eggplants dry and wipe off the moisture with a paper napkin. Fry in oil pan.
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Fry the eggplant until soft and turn off the heat.
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Pour off excess oil, leaving only the base oil. Cut open the eggplant with a knife and shape it into a boat shape with the help of a spoon.
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Add the fried stuffing to the eggplant.
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Mix the tomato paste with water to make a juice and pour it into the pot.
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Top each eggplant with half a slice of green pepper and a slice of tomato, and sprinkle with some chopped coriander for decoration.
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Bring to a boil and cook covered for 30 minutes before serving.
