Turkish
⭐ Highly Rated
1h 30mmedium
TurkishDinner
Recipe Story
origins & traditionsKarniyarik, meaning split belly in Turkish, is a traditional Anatolian dish that showcases the perfect marriage of tender eggplants and savory meat filling. This one-pot wonder involves carefully roasting eggplants until soft, then stuffing them with a fragrant mixture of ground beef, onions, garlic, bell peppers, and tomatoes seasoned with traditional spices. The stuffed eggplants are then nestled in a flavorful tomato sauce and baked until the flavors meld together beautifully. This dish is a staple of Turkish home cooking and is often served at family gatherings and special occasions. The combination of the silky eggplant flesh with the rich, spiced meat filling creates a harmonious blend that represents the heart of Turkish cuisine. Traditionally served with pilaf and yogurt on the side, this dish is both comforting and impressive.
Instructions
step by step0/18 done
Wash and dry the eggplants. Peel lengthwise strips off the eggplants, leaving alternating strips of skin for a striped appearance.
Cut a deep slit lengthwise down the center of each eggplant, being careful not to cut all the way through.
Rub the eggplants generously with salt and let them sit for 20 minutes to remove bitterness, then rinse and pat dry.
Heat vegetable oil in a large skillet and fry the eggplants until golden brown on all sides. Remove and set aside on paper towels.
In the same skillet, add olive oil and sauté the chopped onions until translucent, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
Stir in the diced bell peppers and cook for 3-4 minutes.
Add the chopped tomatoes, tomato paste, paprika, cumin, black pepper, and salt. Cook for 10 minutes until the mixture thickens.
Stir in fresh parsley and remove from heat.
Preheat oven to 375°F (190°C).
Gently open the slits in the eggplants and stuff each one generously with the meat mixture.
Arrange the stuffed eggplants in a baking dish.
Mix tomato sauce with a bit of water and pour around the eggplants in the dish.
Place a slice of tomato and bell pepper on top of each stuffed eggplant.
Cover with foil and bake for 35-40 minutes.
Remove foil and bake for an additional 10 minutes until the tops are slightly caramelized.
Let rest for 5 minutes before serving with yogurt and rice pilaf.
Turkish Karniyarik - Stuffed Eggplant
4.2 (91)
A beloved Turkish classic featuring tender roasted eggplants stuffed with spiced ground beef, tomatoes, and peppers, baked to perfection in a rich tomato sauce.
medium
1h 30m
6 servings
Ingredients
0 of 15 checked
Main Ingredients
- 6 pieces eggplant, medium-sized
- 500 grams ground-beef, lean
- 2 pieces onions, finely chopped
- 4 pieces tomatoes, diced
- 2 pieces bell-peppers, diced
Aromatics
- 4 cloves garlic, minced
Sauce
- 2 tablespoons tomato-paste
- 1 1/2 cups tomato-sauce
Cooking
- 3 tablespoons olive-oil
- 1/2 cups vegetable-oil
Herbs & Spices
- 4 tablespoons parsley, chopped
- 1 teaspoons paprika
- 1 teaspoons cumin, ground
- 1 teaspoons black-pepper, ground
- 2 teaspoons salt
Chef Tips
expert advice•For the best results, choose medium-sized eggplants that are firm and glossy.
•The salting step is crucial to remove bitterness and excess moisture.
•You can prepare the meat filling a day ahead and refrigerate it, making assembly quicker.
•If you prefer a vegetarian version, substitute the ground beef with cooked lentils and mushrooms.
•The dish tastes even better the next day as the flavors develop.
•For a richer taste, add a tablespoon of butter to the meat mixture.
•Some regional variations include pine nuts or currants in the filling.
•If the eggplants are browning too quickly in the oven, tent them with foil.
•Serve with a dollop of cold yogurt to balance the richness.
