My sister and I have this shared thinking about trying different foods from different countries, sharing them with each other and comparing notes. A Turkish cuisine is a favourite of ours. I wanted to try so many new dishes on our trip to Türkiye this summer and since I have been back, I have been experimenting with recipes non stop. This karniyarik was in the works for ages, trial and error until it was perfect, just the way I liked it.
Preparation Time 30 minutes
Cook Time 1 hour
Serves 8
Ingredients
4 round aubergines- sliced horizontally
4 tablespoons olive oil- divided
1 medium onion- chopped
Salt and pepper- to taste
250 grams beef mince
1 teaspoon garlic paste
2 teaspoons all purpose seasoning
2 tablespoons tomato puree
2 cups tomatoes- ground
2 cups shredded mozzarella cheese
Instructions
Slice aubergines horizontally.
Heat 2 tablespoons olive oil in a frying pan. Saute the aubergine slices on both sides for 3-4 minutes until golden. Season with salt and pepper. Remove the aubergines then continue with the rest of the slices.
For the sauce: sauté the onion with 2 tablespoons oil on a medium heat for 3-4 minutes until translucent. Add the minced meat and brown it off. Add the garlic, salt, pepper and all purpose seasoning. Sauté for 2-3 minutes. Add the tomato puree and ground tomatoes. Bring it to a boil and cook it covered on a low heat for 25-30 minutes. Bring the sauce to room temperature.
Assemble the karniyarik. Begin with a layer of aubergine in a large baking pan. We will be making 8 individual karniyarik, so you will need to place 8 slices of the aubergine on the bottom. Top with the sauce, then with shredded cheese. Repeat these layers another 2 times, ending in cheese. So in total we will have 3 layers of each ingredient.
Add 2 tablespoons of water. Cover the baking pan with foil and bake it at 180c for 20 minutes. Optional is to remove the foil after 20 minutes then broil for 2 minutes to make the cheese bubbly and golden.
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