Ingredients:

10 long eggplants

Coarsely ground meat

Finely chopped onion

Finely chopped parsley

Pine nuts

Black pepper

Dakka spice blend (a mix of various spices such as ginger, ground cinnamon, and ground cardamom....)

Vegetable oil

Filling:

We saute the onion, then add the meat and sprinkle it with the various spices as desired and salt ...

Turn off the heat and add the chopped parsley and the fried pine nuts

Sauce:

Fry 2 dry onions, chopped into thin strips, in vegetable oil.

Add peeled tomatoes cut into small pieces and 1 tablespoon of tomato paste. Add also a pinch of black pepper

Finally, add warm water to the sauce and let it boil until it thickens and becomes a rich broth.

Method:

.Peel the eggplants thinly and cut them in half ... sprinkle salt on the eggplants and leave them for half an hour in a colander ... then fry them and stuff them ...

Pour the sauce over the stuffed eggplants and place the tray in the oven for 20 minutes

Serve the karniyarik, or stuffed eggplant, alongside white rice or rice with vermicelli, as desired...

Karniyarik recipe from Aleppo cuisine, from the friend and chef of the Shou Tabkhin Al Yom website:

Hana Moussa Nehme

Click on Hana's name to visit her dedicated page on our site and enjoy all her distinctive and delicious recipes

#bonappetit #recipes #recipe #karniyarik #shou_tabkhin_al_yom

How to Make Karniyarik

Prep checklist