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Turkish-Style Stuffed Eggplant (Karniyarik)

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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush with olive oil and place cut side up on a tray. Bake for 25–30 minutes until softened.
  3. While eggplants bake, heat 1 tbsp olive oil in a skillet. Sauté onions and garlic until fragrant.
  4. Add bell pepper and ground beef or lamb. Cook until meat is browned and crumbly.
  5. Stir in diced tomatoes, tomato paste, cumin, salt, and pepper. Simmer for 5–7 minutes until thickened. Stir in parsley and remove from heat.
  6. Once eggplants are baked, use a spoon to gently press the center of each to make room for filling.
  7. Spoon the beef mixture into each eggplant half generously.
  8. In a bowl, mix water, tomato paste, and salt to make the sauce. Pour this around the stuffed eggplants in a baking dish.
  9. Bake uncovered for another 25–30 minutes, until the tops are browned and the sauce has reduced slightly.
  10. Garnish with fresh parsley before serving warm.

Notes

  • To reduce bitterness, sprinkle eggplant halves with salt and let sit for 20 minutes before baking, then pat dry.
  • This dish can be made ahead and reheated—it tastes even better the next day.
  • Serve with rice or flatbread to soak up the sauce.
  • For a vegetarian version, substitute meat with lentils or a mix of chopped mushrooms and walnuts.

Nutrition

Keywords: karniyarik, Turkish stuffed eggplant, ground beef eggplant, oven-baked eggplant, Mediterranean dish, halal dinner, Turkish cuisine

Find it online: https://epicrecipebox.com/turkish-style-stuffed-eggplant-karniyarik/