Karnıyarık: Turkish Stuffed Eggplant

This traditional Turkish dish is never going to look elegant on the plate but it is a fantastic dish that’s worth trying out, and best served with rice, cacik or plain yoghurt.

Enjoy this traditional karnıyarık recipe by Chef Feyza Kirmarici.

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Karnıyarık: Turkish Stuffed Eggplant

Karnıyarık is a traditional Turkish stuffed eggplant dish. It's absolutely delicious and a must-try Turkish recipe.

Course Appetizer, Main Course

Cuisine Turkish

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Author Feyza Kirmaci

Ingredients

• 1 cup vegetable oil for frying
• 5 medium-sized eggplants
• 3 tbsp olive oil
• 1 large onion finely diced
• 2 green bell peppers finely diced
• 12 oz ground beef
• 2 cloves garlic
• ½ tbsp tomato paste
• ½ tbsp pepper paste
• ½ tsp salt
• ¼ tsp black pepper
• 3 medium tomatoes diced small
• 1 medium tomato cut into 5 pieces
• 2-3 green chili peppers cut into large chunks

US Customary – Metric

Instructions

Prepare the Filling:

• Heat the olive oil in a pan. Add the finely chopped onion and sauté until translucent. Then, add the diced green bell peppers and continue to sauté for about 3-4 minutes.
• Add the ground beef and minced garlic and cook until the meat browns all over evenly and the moisture evaporates.
• Stir in the tomato paste, pepper paste, salt, and black pepper. Add the diced tomatoes, then reduce the heat and cook for 5 minutes.

Prepare the Eggplants:

• Peel the eggplants, leaving alternating strips of skin, giving them a striped appearance, and leaving the stem intact.
• Heat the sunflower oil in a pan and fry the eggplants until they're lightly browned on all sides. Place them in an ovenproof dish.

Assemble the Karniyarik:

• Make a lengthwise slit in the middle of each eggplant, being careful not to cut through the bottom, to create a pocket.
• Stuff the eggplants generously with the ground beef filling.
• Place a tomato and green chili pepper slices on top of each stuffed eggplant.

Bake the Karniyarik:

• Bake the stuffed eggplants in a preheated oven at 175°C (340°F) for 25-30 minutes.
• Serve the hot Karniyarik with optional Turkish rice pilaf or Turkish cacik on the side.

Notes

Related: Dolma: Turkish Stuffed Grape Leaves
Related: Turkish Anchovy (Hamsi)
Related: Turkish Köfte Recipe
Related: Stuffed Eggplant with Chickpeas
Related: Papoutsakia

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