Turkish Stuffed Eggplant Karniyarik Recipe – Turkey Special
Karniyarik, a beloved Turkish dish, features tender eggplants stuffed with a flavorful mixture of ground meat, onions, garlic, tomatoes, and spices, then baked to perfection. The eggplants are first halved and lightly fried, creating a rich base that absorbs the savory filling. The dish is a harmonious balance of savory, slightly sweet, and aromatic flavors, often served with rice or crusty bread, making it a comforting and hearty meal. Karniyarik is a staple of Turkish home cooking, often prepared for special occasions or family gatherings, offering a taste of the country’s rich culinary traditions.
- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
For the Eggplants:
- 4 medium eggplants (long and slender varieties work best)
- 2–3 tablespoons olive oil (for frying)
- Salt, to taste
- 1/2 teaspoon sugar (optional, to reduce bitterness of the eggplants)
For the Filling:
- 300g (10 oz) ground beef or lamb (or a mixture of both)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, finely chopped (or 1 can of diced tomatoes)
- 1 green bell pepper, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon paprika (optional, for smoky flavor)
- 1 teaspoon dried oregano (or thyme)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil or vegetable oil (for sautéing)
For the Sauce:
- 1 cup water or vegetable broth
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Prepare the Eggplants:
Peel the eggplants in a striped pattern, leaving some skin to help hold the shape while cooking.
Cut the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving a border of about 1/2 inch around the edges to form a “boat.”
Sprinkle salt over the eggplant halves and place them in a colander. Let them sit for 20–30 minutes to release any bitterness.
Rinse and pat dry the eggplants with paper towels after they have released moisture.
Fry the Eggplants:
Heat olive oil in a large frying pan over medium heat.
Fry the eggplant halves until golden brown on all sides (about 5–7 minutes). You may need to do this in batches.
Once fried, transfer the eggplants to a plate lined with paper towels to drain excess oil.
Make the Filling:
In a large skillet, heat olive oil over medium heat.
Add the chopped onions and sauté until soft and translucent, about 4–5 minutes.
Stir in the garlic and sauté for another minute.
Add the ground meat to the pan. Break it up with a spoon and cook until browned.
Stir in the tomato paste, followed by the chopped tomatoes, bell pepper, paprika, oregano, salt, and black pepper. Cook for 5–7 minutes until the mixture thickens and the vegetables soften.
Stir in the parsley just before removing the mixture from the heat.
Stuff the Eggplants:
Preheat your oven to 350°F (175°C).
Stuff each eggplant half with the meat mixture, pressing gently to pack the filling.
Arrange the stuffed eggplants in a baking dish.
Prepare the Baking Sauce:
In a small bowl, mix water or broth with tomato paste, salt, and pepper.
Pour the sauce around the stuffed eggplants in the baking dish. The eggplants should be partially submerged in the sauce but not completely covered.
Drizzle a little more olive oil over the top of the eggplants for added flavor.
Bake:
Cover the baking dish with foil and bake for 40–45 minutes until the eggplants are tender and the filling is cooked through. In the last 10 minutes, remove the foil to allow the tops to brown and crisp up.
Serve:
Serve hot, garnished with additional parsley if desired.
Karniyarik is traditionally served with pilav (rice) and a side of yogurt for added freshness and contrast.
Recipe Notes:
Eggplant Type: Use long, slender eggplants for better texture.
Meat Choices: Ground lamb or beef; mix for extra flavor.
Make Ahead: Karniyarik can be prepared in advance and baked later.
Serving: Best with rice pilaf and yogurt on the side.
Frying Tip: If short on time, bake eggplants instead of frying for a lighter version.
