Kasharlı Karnıyarık

I tried the cheddar shrimp recipe for the first time yesterday and I really liked it. Of course, with tzatziki and rice. Well, there is no one without one, after all :)

Ingredients:

5 eggplants
3 tablespoons of salt (for soaking the eggplants)
1 water glass measure of oil
2 medium onions (chopped)
3 cloves of garlic
250 gr. mince
2 medium tomatoes
Parsley,
1/2 teaspoon of salt, pepper,
1 glasses of water or broth

For presentation :

Dill
200 gr. cheddar cheese

Preparation of :

Shorten the stems of the eggplants and peel off the variegated skins. Draw all the way down so that it doesn't go down. Remove the bitterness by keeping it in salt water for 20-25 minutes. Then wash and dry.
Put 1 cup of oil in a pan and fry the eggplants until they are soft on both sides. Take the fried eggplants out of the pan and put them on a napkin to remove excess oil.

Add the chopped onions and garlic to the hot oil and stir constantly 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 diced tomato 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.

Place 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. 180 minutes in a preheated oven at 25 degrees. cook it. Finally, add the sliced ​​cheddar cheese to the knuckle and cook for 5 minutes. Cook more (So the cheddar cheese will melt nicely).
Take the slits out of the oven onto a serving plate and serve hot by sprinkling dill on top.