Stuffed Melanzane – Karniyarik

(Karniyarik = Slit belly) Heat oven to 180 degrees.

Wash melanzane, remove stems and cut melanzane in half lengthwise.

Heat olive oil (1) in a frying pan and fry the eggplant halves all around – but especially on the cut surface – until brown. Then scrape out the flesh and set the scooped-out halves aside in a gratin dish (the scraped-out eggplant flesh will be used elsewhere).

In the same frying pan, heat the oil (2) and fry the mince until hot, then add the onions, pressed garlic clove, paradeis pulp and tomatoes and braise. Stir in the parsley and season with salt, pepper and sugar.

Fill the melanzane with the minced meat mixture and top each with half a pecoroni and a tomato slice. Pour water into the gratin dish and bake in the oven for thirty minutes.

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