Belly
It is perhaps one of the most loved and delicious dishes of our cuisine. bellybutton. In our family, my mother makes the most delicious. Whenever my mom cooks rump, there is always pasta with her :)
After getting married, I always cook pasta with it whenever I cook it :)
The reason I am updating this recipe is how to make a rump on Friday with Expert TV? What are the tricks to make delicious karnıyarık? The fact that we made videos for the questions. When the videos are released, I will share them with you here. Love…
Ingredients for Shrimp Recipe
- 5 medium eggplants
- 3 tablespoons of salt (for soaking the eggplants)
- 1 cup vegetable oil (for frying the eggplants)
- 2 medium onions (chopped)
- 3-4 cloves of garlic
- 300 gr. mince
- 4 medium tomatoes
- a pinch of parsley,
- salt, pepper,
- 1 glasses of water or broth
- 1 meal spoon tomato paste
For presentation :
- 5 long green peppers
Fabrication :
- Shorten the stems of the eggplants and peel off the variegated skins.
- Draw all the way down so that it doesn't go down. Soak in salt water for 20-25 minutes, remove the bitterness, wash and dry.
- Put 1 cup of vegetable oil in a pan and fry the eggplants until they all soften and turn color.
- Take the fried eggplants out of the pan and put them on a napkin to remove excess oil.
- Drain the excess oil from the frying pan (2 tablespoons is enough), add the chopped onions and garlic to the hot oil and fry them continuously until they soften.
- Add the minced meat and cook for a few minutes, stirring, until the minced meat leaves the water and absorbs it again. Add the tomatoes you cut into cubes or pass through the rondo and cook for a few minutes until the tomato juice is absorbed. Remove the saucepan from the heat, add the chopped parsley, salt and pepper and mix.
- Arrange the fried aubergines on a tray and fill the mortar you prepared by expanding the slits in the middle of the eggplants with the help of tongs or a fork. Place the peppers that you lightly fried in oil on them and decorate.
- Mix 1 cup of broth with remaining tomato puree and tomato paste. Pour the sauce over the edge of the pan.
- Bake in the oven preheated to 180 degrees for about 25-30 minutes until the eggplants are soft. Serve your ribs hot after pouring the cooking water over them.