A rich and comforting Turkish classic, these oven-baked eggplants are stuffed with a savory mixture of spiced ground beef, onions, tomatoes, and herbs, all simmered in a fragrant tomato sauce and finished with fresh parsley for a dish that’s bursting with flavor and rustic warmth. Karniyarik is a beloved staple of Turkish home cooking, often served with rice or flatbread for a complete meal.

Why You’ll Love This Recipe

Karniyarik is a dish that combines tender roasted eggplant with a hearty, spiced meat filling, making it both satisfying and deeply flavorful. The method of hollowing and stuffing eggplant allows the vegetable to absorb all the richness of the tomato sauce and spices. It’s a one-dish meal that is as beautiful to present as it is nourishing to eat—ideal for dinner parties or a comforting family meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Eggplants:

• 4 medium eggplants
• 3 tbsp olive oil (for brushing and sautéing)
• Salt, to taste

For the Filling:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 green bell pepper, finely diced
• 10 oz (300g) ground beef or lamb
• 2 medium tomatoes, finely diced
• 1 tbsp tomato paste
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• Salt, to taste
• 2 tbsp chopped fresh parsley

For the Sauce:

• 1 1/2 cups water
• 1 tbsp tomato paste
• Salt to taste

Directions

1. Prepare the Eggplants:
   • Preheat oven to 375°F (190°C).
   • Cut the eggplants in half lengthwise and score the flesh in a shallow crisscross pattern without cutting through the skin.
   • Brush each half with olive oil and season with salt.
   • Place cut-side up on a baking tray and roast for 25–30 minutes, until softened and golden.
2. Make the Filling:
   • In a skillet, heat 1 tablespoon of olive oil over medium heat.
   • Sauté the onion and garlic until soft and fragrant.
   • Add the diced green bell pepper and cook for another 2–3 minutes.
   • Add ground beef or lamb and cook until browned.
   • Stir in diced tomatoes, tomato paste, cumin, salt, and pepper.
   • Simmer for 5–7 minutes until the mixture thickens slightly.
   • Stir in the chopped parsley, then remove from heat.
3. Stuff the Eggplants:
   • Remove the roasted eggplants from the oven and let cool slightly.
   • Using a spoon, gently press the center of each eggplant half to create a pocket.
   • Fill generously with the prepared meat mixture.
4. Prepare the Sauce:
   • In a bowl, whisk together 1 1/2 cups water, 1 tablespoon tomato paste, and a pinch of salt.
   • Pour the sauce around the stuffed eggplants in a baking dish (not over the top).
5. Bake the Dish:
   • Return the baking dish to the oven and bake uncovered for 25–30 minutes.
   • The sauce should reduce slightly, and the tops of the eggplants should be lightly browned.
6. Serve:
   • Garnish with fresh chopped parsley.
   • Serve hot with rice, bulgur, or flatbread.

Servings and timing

Servings: 4
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: Approximately 1 hour 20 minutes

Variations

• Vegetarian version: Substitute the ground meat with a mixture of lentils and chopped mushrooms.
• Add spices: Include a pinch of red pepper flakes or paprika for added heat.
• Cheese topping: Add a small amount of grated cheese on top before baking for a fusion-style variation.
• Tomato alternative: Use canned crushed tomatoes if fresh ones aren’t available.
• Mini version: Use small eggplants for individual appetizer-sized portions.

Storage/Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat in a 350°F (175°C) oven for 15–20 minutes, or in the microwave for 2–3 minutes, covered.

Freezing:

• Freeze the stuffed eggplants before the second bake. Thaw overnight and bake as directed.

FAQs

What does “Karniyarik” mean?

“Karniyarik” translates to “split belly” in Turkish, referring to the method of splitting the eggplant to stuff it with the filling.

Can I use another type of meat?

Yes, ground chicken or turkey can be used, though beef and lamb are more traditional.

Should I peel the eggplants?

It’s not necessary. Keeping the skin on helps the eggplants hold their shape while roasting and baking.

Can I fry the eggplants instead of roasting?

Yes, traditionally the eggplants are shallow-fried, but roasting is a healthier and cleaner alternative.

What can I serve with Karniyarik?

It pairs well with plain white rice, bulgur pilaf, or a light cucumber yogurt salad.

Is this dish spicy?

No, it’s gently spiced with warm flavors, but you can add chili flakes if you prefer heat.

Can I prepare this in advance?

Yes, you can prepare the filling and roast the eggplants ahead. Assemble and bake when ready to serve.

How do I avoid watery eggplants?

Salt the eggplant halves and let them sit for 15 minutes before roasting to draw out excess moisture.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free.

Can I add vegetables to the filling?

Absolutely. Finely diced carrots, mushrooms, or zucchini can be added for extra texture and nutrition.

Conclusion

Turkish-Style Stuffed Eggplant (Karniyarik) is a beautifully aromatic and satisfying dish that showcases the essence of Turkish home cooking. With tender eggplants cradling a robust meat filling and a rich tomato base, it offers warmth, depth, and authenticity in every bite. Serve it with rice or fresh bread for a complete meal that’s both comforting and elegant.

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