Stuffed Aubergine (Karniyarik)

Lighter version of a very popular Mediterranean dish. Bake aubergines in the oven, as opposed to frying them.

 

 

Instructions

1. Preheat the oven to 200C fan. 

2. Pierce the skin of aubergines in several places. Roast until soft, about 35mins. Remove from the oven, and let cool.

3. Heat a non-stick pan, coated with butter, over medium heat. Cook onion until soft and translucent. Add meat, let it brown for several minutes. Add salt, tomato and pepper and cook for another 5mins. Turn off the heat and add parsley. 

4. Preheat the oven to 180C fan.

5. Arrange the aubergines in a large baking dish. Slice them open lengthways, and fill them with the meat mixture. Bake in the oven for 20mins.

6. After removing from the oven, let it rest for 5mins. Serve warm, with olive oil drizzled on top. 

Ingredients

• ✅  4 large aubergines, washed
• ✅  400g beef mince
• ✅  1 onion, chopped into small dice
• ✅  1 tomato, chopped into small dice
• ✅  1 green pepper, chopped into small dice
• ✅  Handful of fresh parsley, chopped
• ✅  Olive oil
• ✅  Salt

My shopping list

...