Karniyarik is a classic Turkish stuffed eggplant recipe. Delicious eggplants are stuffed with a tasty ground beef, pepper and tomatoes filling and are baked to perfection. 

 

Middle eastern and Mediterranean cuisines include many eggplant recipes that are all delicious and easy to make. From eggplant caponata and moussaka to baba ganoush, any recipe that uses eggplant can easily be my favorite! Today’s recipe a Turkish cuisine classic called karniyarik and it’s a family favorite. Bursting with flavor in every bite, this is going to be your favorite, too!

About This Recipe

This Turkish eggplant recipe is a classic and well loved all around Turkey. The name Karniyarik translates as “split belly” which I think is because of the fact that the eggplants are split after they’re fried and are stuffed with a delicious minced meat mixture and then baked to perfection. 

Eggplant is very popular in Turkey and there are so many Turkish recipes such as smokey eggplant salad that use eggplant as a main ingredient. People make this stuffed eggplant recipe at home frequently because it’s packed with so much flavor and is a great way to add eggplant to your weekly meal plan. 

For Karniyarik, the eggplant is usually fried, however, we are going to go through other methods of cooking as well. 

Ingredients And Substitutions

• Eggplants: I recommend you use smaller ones such as Italian eggplants for this recipe as they cook better. They are also softer and more tender compared to globe eggplants which are very large and have deep purple skin color.
• Ground beef: I recommend using lean ground beef for this recipe. You can also use ground lamb or a combination of both.
• Onions and garlic: Yellow onions or sweet onions would work in this recipe. It’s best to mince garlic fresh instead of using packaged minced garlic.
• Green pepper: You can use either bell pepper or sweet Italian peppers.
• Tomatoes: Roma tomatoes or beefsteak tomatoes work well for this recipe.
• Tomato paste: To add color and a deeper flavor.
• Seasoning: This recipe simply calls for salt and pepper. If desired, you can add some dried oregano. For a more Middle Eastern flavor, use seven spice which is a combination of black pepper, cumin, cinnamon, coriander and other spices.

Choosing The Best Eggplant

To choose the best eggplant for this recipe, there are a few things you need to keep in mind:

• Make sure the eggplant has a bright skin and no brown marks.
• The eggplant should feel heavy for its size.
• It should feel firm on all sides and not mushy or soft at all.
• It’s best to buy the eggplant on the day you’re going to cook the dish or a day in advance.

How To Make Karniyarik

1. Peel strips from the skin of the eggplants. Cut a slit in the middle of the eggplants without cutting all the way through. Fill a large bowl with water and add 1 tsp salt to it.
2. Place the eggplants in salt water for 30 minutes to get rid of their bitterness. After 30 minutes, gently squeeze the eggplants and dry with a paper towel.
3. Fry the eggplants on all sides until cooked and brown. The eggplants will be pretty soft. Place the fried eggplants on a paper towel to absorb excess oil.
4. While the eggplants are soaking in salt water, make the filling by sauteing onion in olive oil. Add garlic to the onion and saute until golden brown.
5. Mix in ground beef and brown it completely, followed by chopped green pepper and tomatoes. Add the tomato paste, salt and pepper to the ground beef mixture and cook for about 10 more minutes. 
6. Put the fried eggplants in a baking dish and fill them with the ground beef mixture.
7. Make a simple sauce by mixing tomato paste and hot water and spoon it over the stuffed eggplants and also pour it into the dish.
8. Bake in the oven at 350°F for about 30 minutes until eggplants are fully cooked and soft. 

Roasting The Eggplants Instead Of Frying

Traditionally, the eggplant is fried to make this recipe. However, you can also roast the eggplants. To do so, peel strips on the skin of the eggplants and cut a slit in the middle.

Brush with 1 tablespoon olive oil and roast in the oven at 400°F for about 45 minutes. Once the eggplants are roasted, place them in the baking dish and open up the slit to make room for the filling. Then proceed with the stuffing and baking as instructed.

Serving Suggestions

Karniyarik is a delicious complete meal on its own, but it also goes very well with some side dishes. For starchy side dishes, you can try rice with vermicelli, Turkish rice pilaf with orzo or Turkish bulgur pilaf. For lighter sides, try Gavurdagi (Turkish tomato salad), Cacik (Turkish yogurt and cucumber) or Mediterranean salad.

Leftovers And Freezing

Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, place the stuffed eggplants in a baking dish and heat in the oven at 350°F for 15 minutes. 

Can you freeze stuffed eggplant? To freeze this dish, let the cooked stuffed eggplants cool completely, then place them in a container and freeze for up to 2 months. When ready to serve, thaw in the fridge and cook in the oven for about 15 minutes at 350°F.

Frequently Asked Questions

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