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Recipe
Vegan Karnıyarık with Rice
Difficulty
Time
70 minutes
Stuffed eggplants with vegan mince in tomato sauce.
Ingredients
| 4 | small eggplants |
| for brushing + frying | oil |
| 250 g | vegan mince |
| 1 | onion |
| 1 | red bell pepper |
| 1 | pointed pepper |
| 1 tbsp | hot pepper paste |
| 80 ml | water |
| 1 tbsp | salt, pepper, paprika |
| to taste | chili flakes |
| 1 tbsp | tomato paste |
| 1/2 tsp | salt |
Preparation
1
Brush eggplants with oil, slice lengthwise and bake at 250 °C until soft. Open gently and season lightly with salt.
2
Sauté onion and peppers, add vegan mince and pepper paste. Deglaze with tomatoes and water, then season.
3
Fill eggplants, add tomato sauce mixture and bake briefly. Serve with rice.
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Tip:
Serve the vegan Karnıyarık with a spoon of Yayla natural or creamy yogurt for a fresh contrast to the rich tomato sauce.
