The name “Garni yarakh” has come from the phrase <The jaw of Garni> (<The gorge of Garni>) according to the method of preparation.
minced beef – 500g vegetable oil – 150-300ml
tomato – 500g
eggplant – 1kg
butter – 50g
garlic – 3 cloves
onion – 1 pcs
minced beef – 500g
vegetable oil – 150-300ml
Method of preparation
Cut the eggplant lengthwise but not until the end. Remove the kernel, sprinkle with salt and let for 30 minutes. Fry from both sides in vegetable oil. Preheat the oven to 320F (160C).
Fry chopped onions in butter. Add minced meat and spice. After 30 minutes add crushed garlic, chopped tomatoes and parsley. Fill the eggplant with stuffing and cook for 40 minutes. It can be served both cold and warm.