Karniyarik is an eggplant that we sautee. We cut it and fill it with ground beef, sautéed onions, a little salt and pepper. Then we throw it in the oven and there you go, you have a dinner.
1 green pepper
salt & pepper
Melt a half stick of butter in large cooking pot.
Crush 3 balls of vermicelli into small pieces and add to pot. Stir until golden brown.
Add 2 cups of bulgur wheat. Add water to cover ingredients.
Add olive oil and a touch of salt.
Cover and simmer for 20-25 minutes.
Add grapeseed oil to pan and heat. Stir in onions and sautee until golden brown.
Add ground beef and cook until brown. Cover and keep heating on low flame.
Frying the eggplant
Slice the skin off the eggplants in three strips on and clean the edges
Drop in large pot of grapeseed oil.
Fry for 3-4 minutes on each side and then flip. When the striped area turns golden brown, the eggplant is done.
Cut the eggplant down the middle to split open. The inside should be soft.
Add salt and olive oil to the inside of the eggplant.
Fill eggplants with the beef and onion mixture.
Mix tomato paste and water and pour mixture inside eggplant. Pour excess tomato paste mixture on tray around eggplants.
Add a small slice of tomato and green pepper to top of eggplant.
Cook eggplant at 350 degrees for 30 minutes.
Place eggplant on plate and add finished bulgur and vermicelli to compliment.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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