Turkish Stuffed Eggplant Recipe – Turkey Special
Karniyarik is a traditional Turkish dish featuring stuffed eggplants filled with a savory mixture of ground beef, peppers, and tomatoes, baked to delicious perfection.
- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
Turkish Stuffed Eggplant Ingredients :
- 5 eggplants
- 5 tablespoons of olive oil
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, finely chopped
- 200 grams (7 ounces) of ground beef
- ¼ cup of finely chopped green pepper
- ½ cup of finely chopped tomatoes
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ cup of finely chopped parsley
- 1 and ½ cups of hot water
- 2 tablespoons of tomato paste
How to Make Turkish Stuffed Eggplant
Preheat the oven to 200°C/400°F.
Peel the eggplants lengthwise, leaving some strips of skin intact. Use a knife to make a slit along each eggplant without cutting all the way through, keeping the stems intact.
Soak the eggplants in salted water for about 15 minutes. Gently squeeze them and pat dry with paper towels.
Place the eggplants on an oven grill or baking sheet lined with parchment paper. Brush each eggplant with about 1 tablespoon of olive oil. Bake them for 30 minutes or until tender.
While the eggplants are baking, prepare the filling. Heat olive oil in a pan over medium heat. Sauté the onions until translucent, then add the garlic and ground beef. Break up any clumps of beef with a spoon and cook until browned.
Cover the pan and allow the beef to release its juices and absorb most of it.
Add chopped peppers and tomatoes to the pan. Season with salt and pepper. Cook for 5 minutes over low heat.
Remove the pan from the heat and stir in the chopped parsley.
Once the eggplants are tender, remove them from the oven. Use a spoon to create space for the filling in each eggplant by gently pushing the edges of the slit apart, creating a boat-like shape.
Stuff each eggplant with the prepared filling and place them in a baking pan.
Preheat the oven again to 200°C/400°F.
Mix water and tomato paste until well combined.
Pour the tomato paste mixture over the stuffed eggplants.
Bake for 20 minutes.
Remove from the oven and garnish with chopped parsley before serving.
