Karniyarik

Karniyarik - Stuffed Eggplants

Karniyarik is a savory delicacy that combines traditional flavors with an attractive presentation. Originating from regions with rich culinary traditions, this recipe for stuffed eggplants is an excellent choice for a family meal or a special occasion. Let's discover together how to prepare this delicious dish, step by step.

Ingredients (for 4 servings):
- 6 medium eggplants
- 300 g minced meat (pork, beef, or lamb)
- 2 medium onions
- 3 large tomatoes
- A bunch of fresh parsley
- 100 g margarine or butter
- 2-3 cloves of garlic
- Salt and pepper to taste
- Water for baking

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4

Preparation:
1. Preparing the eggplants: Start by peeling the eggplants. Use a sharp knife to remove the skin, leaving an alternating pattern - one strip of skin, one strip peeled. This will not only add an aesthetic look but will also help maintain the shape of the eggplant during cooking.

2. Salting the eggplants: Place the peeled eggplants in a bowl of cold water and add salt. Let them soak for about 30 minutes. This step is essential as it helps remove the eggplant's natural bitterness and prepares a more pleasant texture.

3. Frying the eggplants: After soaking in salted water, remove the eggplants and place them on a towel to dry. Heat a pan with oil (or margarine) and fry the eggplants on all sides until they turn golden. This step will give them a wonderful taste and a crispy texture. Once fried, place them on a baking tray.

4. Preparing the filling: In a separate pan, melt the margarine over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly golden. Then, add the minced meat. Cook the mixture for 10 minutes, stirring occasionally to prevent sticking.

5. Adding the vegetables: Peel the tomatoes (you can easily do this by dipping them in boiling water for a few seconds) and chop them into small cubes. Add them to the pan with the meat and onion, along with the chopped parsley, salt, and pepper. Let the mixture cook for 5-7 minutes until the tomatoes soften and blend with the other ingredients.

6. Stuffing the eggplants: Using a spoon, open the eggplants lengthwise, forming a boat, and fill each eggplant with the meat mixture. Make sure the filling is evenly distributed, but do not overfill to avoid spillage.

7. Preparing for the oven: Place the stuffed eggplants in a baking dish. Garnish with a few sliced cloves of garlic, a sliced tomato, and a few slices of bell pepper. Add a little water to the dish to maintain moisture during baking.

8. Baking: Preheat the oven to 180°C and let the eggplants bake for 25-30 minutes. This time will allow the ingredients to combine and intensify the flavors.

9. Serving: Once the eggplants are ready, let them cool for a few minutes before serving. You can pair them with a fresh salad or a serving of rice to complete the meal.

Practical tips:
- If you want to add an extra flavor note, you can add spices like cumin or paprika to the meat mixture.
- Instead of minced meat, you can experiment with a vegetarian filling using mushrooms, lentils, or quinoa.
- Stuffed eggplants can also be prepared in advance, and reheating them will enhance their flavor.

Nutritional benefits:
This dish is an excellent source of protein due to the meat, while eggplants are rich in fiber and antioxidants, benefiting cardiovascular and digestive health.

Frequently asked questions:
- Can I use frozen eggplants? Fresh eggplants are recommended for the best texture and flavor.
- How can I make this recipe spicier? Add chili peppers to the meat mixture or sprinkle chili flakes on top before baking.
- What drinks can be paired with this dish? A dry white wine or fresh lemonade would perfectly complement the flavors of karniyarik.

Now that you have all the necessary information, all that's left is to get to work! Preparing karniyarik will not only fill the house with delicious aromas but will also bring a touch of joy to every meal. Enjoy your meal!