案例简介：照片由 @ gabrielegalimbertiphoto/来自我的项目奶奶的食谱。来自土耳其伊斯坦布尔的76岁的Ayten Okgu展示了karniyarik: 茄子馅。成分: 4个中等茄子; 盐; 1/2杯平叶欧芹; 3汤匙醋; 1/2杯葵花籽油; 1汤匙橄榄油; 1个洋葱切成丁 (约1杯); 3个小甜绿辣椒; 1磅碎牛肉; 4个西红柿，2片切成丁，2片切成薄片; 4个绿色的长甜辣椒作为装饰。1: 纵向剥去茄子，保留约一半的皮肤完整。在茄子的去皮部分上做垂直的缝隙，用于馅料。加入一点盐。2: 用水和醋将欧芹洗净。沥干水分，切碎，然后放好。3: 将茄子拍干。在大煎锅中加热葵花籽油。加入茄子，并将其全部煮熟，直到它们变黄并变软，大约10分钟。将它们沥干在纸巾上。4: 在中号锅中加热橄榄油。加入洋葱和辣椒，炒至金黄色。然后加入碎牛肉; 用盐和胡椒调味。当肉变成褐色时，加入一半切成丁的西红柿。用中低火盖上锅盖煮5分钟。揭开，并继续烹饪，直到所有液体被吸收。从火上移开，搅拌欧芹，然后放下。5: 将烤箱预热至350 ° F.6: 用勺子，在茄子的缝隙内留出一些空间来填充。塞满蔬菜和牛肉的混合物，用力拍打。将茄子放在烤盘中，然后在上面放上切成薄片的西红柿和甜的绿色辣椒。用盐和胡椒粉调味。7: 将1杯开水倒在茄子上，再加上剩余的西红柿丁。用铝箔松散地覆盖，烘烤20分钟。取出箔纸，继续烘烤15分钟。8: 将馅茄子与西红柿和锅里的果汁一起食用。

案例简介：Photos by @gabrielegalimbertiphoto / From my project Grandma's Recipes. Ayten Okgu, 76, of Istanbul, Turkey, demonstrated karniyarik: stuffed eggplant. Ingredients: 4 medium eggplants; salt; 1/2 cup flat-leaf parsley; 3 tablespoons of vinegar; 1/2 cup of sunflower oil; 1 tablespoon of olive oil; 1 onion, diced (about 1 cup); 3 small sweet green chilies; 1 pound ground beef; 4 tomatoes, 2 diced and 2 sliced; 4 long green sweet chilies for garnish.1: Peel the eggplants lengthwise, leaving about half of the skin intact. Make vertical slits in the peeled portions of the eggplant for the stuffing. Add a sprinkle of salt. 2: Wash the parsley in a bowl with water and the vinegar. Drain, chop it, and set aside.3: Pat the eggplants dry. Heat the sunflower oil in a large skillet. Add the eggplants and cook them on all sides until they're golden and softened, about 10 minutes. Drain them on paper towels.4: Heat the olive oil in a medium pan. Add the onion and chilies and sauté until golden. Then add the ground beef; season with salt and pepper. When the meat is browned, add half of the diced tomatoes. Cook over medium-low heat, covered, for 5 minutes. Uncover, and continue cooking until all the liquid is absorbed. Remove from the heat, stir in the parsley, and set aside.5: Preheat the oven to 350°F.6: Using a spoon, create some space inside the slits of the eggplants for the filling. Stuff each with the mixture of vegetables and beef, patting firmly. Put the eggplants in a baking dish and top each with sliced tomatoes and a sweet green chili. Season with salt and pepper.7: Pour 1 cup of boiling water over the eggplants and top with the remaining diced tomatoes. Loosely cover with aluminum foil, and bake for 20 minutes. Remove the foil and continue baking for 15 minutes.8: Serve the stuffed eggplants with the tomatoes and juice from the pan.

国家地理 - Photos by @gabrielegalimbertiphoto / From my project Grandma's Recipes. Ayten Okgu, 76, of Istanbul, Turkey, demonstrated

案例简介：照片由 @ gabrielegalimbertiphoto/来自我的项目奶奶的食谱。来自土耳其伊斯坦布尔的76岁的Ayten Okgu展示了karniyarik: 茄子馅。成分: 4个中等茄子; 盐; 1/2杯平叶欧芹; 3汤匙醋; 1/2杯葵花籽油; 1汤匙橄榄油; 1个洋葱切成丁 (约1杯); 3个小甜绿辣椒; 1磅碎牛肉; 4个西红柿，2片切成丁，2片切成薄片; 4个绿色的长甜辣椒作为装饰。1: 纵向剥去茄子，保留约一半的皮肤完整。在茄子的去皮部分上做垂直的缝隙，用于馅料。加入一点盐。2: 用水和醋将欧芹洗净。沥干水分，切碎，然后放好。3: 将茄子拍干。在大煎锅中加热葵花籽油。加入茄子，并将其全部煮熟，直到它们变黄并变软，大约10分钟。将它们沥干在纸巾上。4: 在中号锅中加热橄榄油。加入洋葱和辣椒，炒至金黄色。然后加入碎牛肉; 用盐和胡椒调味。当肉变成褐色时，加入一半切成丁的西红柿。用中低火盖上锅盖煮5分钟。揭开，并继续烹饪，直到所有液体被吸收。从火上移开，搅拌欧芹，然后放下。5: 将烤箱预热至350 ° F.6: 用勺子，在茄子的缝隙内留出一些空间来填充。塞满蔬菜和牛肉的混合物，用力拍打。将茄子放在烤盘中，然后在上面放上切成薄片的西红柿和甜的绿色辣椒。用盐和胡椒粉调味。7: 将1杯开水倒在茄子上，再加上剩余的西红柿丁。用铝箔松散地覆盖，烘烤20分钟。取出箔纸，继续烘烤15分钟。8: 将馅茄子与西红柿和锅里的果汁一起食用。

国家地理 - Photos by @gabrielegalimbertiphoto / From my project Grandma's Recipes. Ayten Okgu, 76, of Istanbul, Turkey, demonstrated

案例简介：Photos by @gabrielegalimbertiphoto / From my project Grandma's Recipes. Ayten Okgu, 76, of Istanbul, Turkey, demonstrated karniyarik: stuffed eggplant. Ingredients: 4 medium eggplants; salt; 1/2 cup flat-leaf parsley; 3 tablespoons of vinegar; 1/2 cup of sunflower oil; 1 tablespoon of olive oil; 1 onion, diced (about 1 cup); 3 small sweet green chilies; 1 pound ground beef; 4 tomatoes, 2 diced and 2 sliced; 4 long green sweet chilies for garnish.1: Peel the eggplants lengthwise, leaving about half of the skin intact. Make vertical slits in the peeled portions of the eggplant for the stuffing. Add a sprinkle of salt. 2: Wash the parsley in a bowl with water and the vinegar. Drain, chop it, and set aside.3: Pat the eggplants dry. Heat the sunflower oil in a large skillet. Add the eggplants and cook them on all sides until they're golden and softened, about 10 minutes. Drain them on paper towels.4: Heat the olive oil in a medium pan. Add the onion and chilies and sauté until golden. Then add the ground beef; season with salt and pepper. When the meat is browned, add half of the diced tomatoes. Cook over medium-low heat, covered, for 5 minutes. Uncover, and continue cooking until all the liquid is absorbed. Remove from the heat, stir in the parsley, and set aside.5: Preheat the oven to 350°F.6: Using a spoon, create some space inside the slits of the eggplants for the filling. Stuff each with the mixture of vegetables and beef, patting firmly. Put the eggplants in a baking dish and top each with sliced tomatoes and a sweet green chili. Season with salt and pepper.7: Pour 1 cup of boiling water over the eggplants and top with the remaining diced tomatoes. Loosely cover with aluminum foil, and bake for 20 minutes. Remove the foil and continue baking for 15 minutes.8: Serve the stuffed eggplants with the tomatoes and juice from the pan.

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国家地理 - Photos by @gabrielegalimbertiphoto / From my project Grandma's Recipes. Ayten Okgu, 76, of Istanbul, Turkey, demonstrated

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