Karnıyarık Recipe – Turkey Special
This Karnıyarık Recipe is a traditional Mediterranean-inspired main course featuring eggplants stuffed with flavorful ground beef or lamb. The dish combines sautéed onions, garlic, tomatoes, and tomato paste with aromatic spices like paprika, black pepper, and fresh parsley. Baked to perfection, the tender eggplants absorb the rich meat mixture, creating a hearty and satisfying meal. Ideal for family dinners, festive meals, or casual Mediterranean feasts, Karnıyarık pairs beautifully with rice, fresh bread, or a simple salad for a complete and comforting dining experience.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Karnıyarık Ingredients:
- 4 medium eggplants
- 300g ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 tbsp tomato paste
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- 3 tbsp olive oil
- 2 tbsp chopped fresh parsley
- ½ cup water or broth (optional, for baking)
Optional Garnish:
- Fresh parsley
- Lemon wedges
Karnıyarık Instructions:
Preheat oven to 375°F (190°C).
Cut eggplants in half lengthwise and scoop out a portion of the flesh to create a cavity. Lightly salt and let them sit for 15 minutes to reduce bitterness, then pat dry.
Heat olive oil in a skillet and sauté onions and garlic until softened.
Add ground meat, tomatoes, tomato paste, paprika, salt, and pepper. Cook until meat is browned and mixture is well combined. Stir in chopped parsley.
Stuff each eggplant half with the meat mixture and place in a baking dish.
Prepare the Eggplant Purée:
Optional: Pour a little water or broth into the dish to keep eggplants moist while baking.
Cover with foil and bake for 25–30 minutes until eggplants are tender. Remove foil for the last 5 minutes to allow a slight browning on top.
Garnish with fresh parsley and serve hot, ideally with rice or fresh bread.
Recipe Notes :
Choose medium-sized eggplants for easy stuffing.
Salt and rest eggplants for 15 minutes to reduce bitterness.
Use either ground beef or lamb depending on preference.
Cook filling with onions, garlic, tomatoes, and tomato paste until well combined.
Add a splash of water or broth while baking to keep eggplants moist.
Bake covered first, then uncover for the last 5 minutes for slight browning.
Garnish with fresh parsley and lemon wedges before serving.
Serve with rice, fresh bread, or a side salad for a complete Mediterranean meal.
