• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Unicorns in the Kitchen

Easy family approved recipes from our Kitchen to yours. Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions.

  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • ×

    Home » Mediterranean recipes

    Karniyarik Turkish Stuffed Eggplant Recipe [Video]

    Published: May 10, 2019 · Modified: May 14, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    3205 shares
    Jump to Recipe

    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. 

    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!

    Table Of Contents:
    • About this recipe
    • Ingredients and substitutions
    • Choosing the best eggplant
    • How to make karniyarik
    • Bake and serve
    • Roasting the eggplants instead of frying
    • Serving suggestions
    • Frequently Asked Questions
    • More Turkish recipes
    • Step-by-Step Recipe

    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. 

    Turkish stuffed eggplant on white plates topped with fresh mint.

    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.
    To make karniyarik you need eggplants, garlic, onion, tomatoes, pepper, olive oil and green pepper for this recipe.

    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

    Prepare the eggplant

    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 teaspoon salt to it. 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. 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.

    Prepare the filling

    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. 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. 

    Bake and serve

    Put the fried eggplants in a baking dish and fill them with the ground beef mixture. 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. Bake in the oven at 350°F for about 30 minutes until eggplants are fully cooked and soft. 

    Peel the eggplants, cut a slit in them and fry in some oil in a pan until brown.  saute onion and garlic add ground beef and brown it. Add tomatoes and pepper then add tomato paste and spices. Fill the fried eggplants with the filling and bake in the oven.

    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.

    three karniyarik on two different plates with a hand holding a fork.

    Frequently Asked Questions

    What's the difference between karniyarik and imam bayildi?

    Another Turkish eggplant recipe is Imam Bayildi which is the vegetarian version of Karniyarik. We are going to publish a full recipe for imam bayildi in near future. But for now, let's just say that these are two different version of stuffed eggplant. 

    Do I need to salt the eggplants before cooking?

    Yes, soaking the eggplants in salted water will help getting rid of their bitterness. This also helps the eggplants absorb less oil when frying them.

    How to store stuffed eggplant?

    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.

    Can I grill the eggplant instead of frying or roasting?

    Yes you can also grill the eggplants over open fire flame if you would like them to have a smoky flavor. Make sure to poke the eggplants with a fork a few times before grilling them. 

    karniyarik is perfect for dinner.

    More Turkish recipes

    • Turkish Eggs Recipe (Cilbir)
    • Turkish Yogurt Soup (Yayla Çorbasi)
    • Turkish Simit Recipe (Step-by-Step tutorial)
    • Turkish White Bean Salad Recipe (Piyaz)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Karniyarik Turkish Stuffed Eggplant

    Shadi HasanzadeNemati
    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. 
    4.64 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Soak in salt water 30 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Mediterranean, Turkish
    Servings 6 servings
    Calories 325 kcal

    Ingredients
      

    • 6 Italian eggplants
    • ¼ cup vegetable oil
    • 2 tablespoon olive oil
    • 2 onion chopped
    • 5 cloves garlic minced
    • 8 oz ground beef see notes
    • 1 green pepper diced
    • 1 large tomato diced
    • 1 tablespoon tomato paste
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Tomato sauce

    • 4 tablespoon tomato paste
    • 1 cup boiling water

    Instructions
     

    • Prepare the eggplants by peeling strips on their skin. Keep the top on. Cut a slit in each eggplant without going all the way through. 
    • Fill a large bowl with cold water and add 1 teaspoon salt to the water. Stir and place the eggplants in the salt water. Soak them for 30 minutes. 
    • Meanwhile, heat 2 tablespoon olive oil in a pan over medium heat and saute onion until translucent. Add in minced garlic and cook until golden brown. 
    • Add in ground beef and brown it completely. Add diced green pepper and tomato to the ground beef mixture and cook for a few minutes. 
    • Add in tomato paste, salt and pepper to the filling and mix well. 
    • Discard the salt water and gently squeeze the eggplants. Dry them using a paper towel. 
    • Heat ¼ cup vegetable oil in a pan over medium heat and fry the eggplants on all sides until they're soft and brown. 
    • Preheat the oven to 350F. 
    • Place them on a paper towel to absorb the excess oil. 
    • Place the fried eggplants in a baking dish and stuff them with the ground beef mixture. 
    • Make the sauce by mixing the tomato paste in water and spoon it over the eggplants and into the dish. Bake in the oven for 30 minutes until the eggplants are completely cooked and soft. 
    • Serve warm with white rice and cacik. 

    Video

    Notes

    • 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. 
    • To freeze this dish, let the cooked stuffed eggplants cool completely, then place them in a container and freeze for up to 2 months. To serve, thaw in the fridge and cook in the oven for about 15 minutes at 350°F.
    • You can also grill the eggplants over open fire flame if you would like them to have a smoky flavor. Make sure to poke the eggplants with a fork a few times before grilling them. 
    • If you would like karniyarik to be spicier, add some Urfa or Aleppo pepper to the beef mixture. 
    • It's always best to purchase the eggplants the day you're going to make the dish as they're very fresh then. Fresh eggplants have fewer seeds which makes them more delicious. 

    Nutrition

    Calories: 325kcalCarbohydrates: 36gProtein: 14gFat: 17gSaturated Fat: 9gCholesterol: 23mgSodium: 337mgPotassium: 1485mgFiber: 16gSugar: 21gVitamin A: 635IUVitamin C: 37mgCalcium: 66mgIron: 3mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
    « Pomegranate Pineapple Chicken Recipe
    Greek Chickpea Salad with Feta »
    3205 shares

    Reader Interactions

    Comments

    1. Sharon

      July 05, 2022 at 8:20 am

      5 stars
      This stuffed eggplant is an elegant dish. I love the filling in the center, it is full of flavor.

      Reply
    2. Beth

      July 05, 2022 at 8:00 am

      5 stars
      This recipe is absolutely delicious. I made it a few days ago for the family, and everyone loved it. I'm going to do a variation with ground beef next time I make it.

      Reply
    3. Susan Holub

      August 13, 2021 at 9:03 am

      5 stars
      Darn. Forgot the stars!

      Reply
    4. Susan Holub

      August 13, 2021 at 9:02 am

      Made this last night, for my mother and myself, with eggplant, peppers and cherry tomatoes picked from my garden. Wonderful! My mother is a picky eater, and this recipe got High Praise from her, so you know it is delicious! Thanks so much for another wonderful way to serve Eggplant.

      Reply
    5. Sara Welch

      May 19, 2021 at 11:41 am

      5 stars
      I hadn't tried stuffed eggplant until now, and this was delicious! Easily, a new favorite dish; the whole family loved it!

      Reply
    6. Emily Liao

      May 19, 2021 at 10:13 am

      5 stars
      This stuffed eggplant was SO delicious! So flavorful and made for the perfect dinner recipe.

      Reply
    7. Carrie Robinson

      May 19, 2021 at 10:11 am

      5 stars
      I've never had stuffed eggplant before, but it sounds so flavorful! I can't wait to try this recipe. 🙂

      Reply
    8. Tara

      May 19, 2021 at 9:48 am

      5 stars
      Such a wonderful use for eggplant! So much flavor packed into each one. Absolutely beautiful styling too!

      Reply
    9. Jordin

      May 19, 2021 at 9:40 am

      5 stars
      This stuffed eggplant recipe is calling my name! I can't wait to try it out for dinner tonight. I already know I am going to love it!

      Reply
    10. Denay DeGuzman

      May 19, 2021 at 9:36 am

      5 stars
      Wow! My taste buds are tingling! Each of your recipes is so delicious. And so trusted. This eggplant recipe is no exception. I'm picking up the ingredients at the market this morning. I'll be making this healthy dish for dinner.

      Reply
    11. Krisia Justesen

      July 07, 2020 at 6:40 am

      5 stars
      I lived in Turkey for 5 years and fell in love with the food from the first bite! I frequented lokantas in and around Kadiköy and Acibadem where I lived, and this was one of my favourite dishes to order!
      l live in Denmark now and when I saw beautiful eggplants in the shop yesterday, I thought "karniyarik"! I found this recipe, and from the moment I opened the oven, I knew it was the really thing!
      I had the most enjoyable dinner I've had in a long time and we enjoyed our karniyarik and cacik. I can't wait to have the leftovers tonight! There's only enough for me, so my husband and kids will have to figure out something for themselves!!!

      Reply
      • Shadi HasanzadeNemati

        July 29, 2022 at 2:07 pm

        Hi Kirisa! Happy to know you love this recipe! We used to live in Atasehi, still have an apartment there actually!

        Reply
    12. LIsalia

      June 02, 2020 at 10:02 pm

      5 stars
      So delicious! I can't believe that I have only made ratatouille and eggplant parmesan with this amazing veggie. Thanks for helping expand my repertoire. Will definitely make again.

      Reply
    13. Nellie Tracy

      June 02, 2020 at 6:36 pm

      5 stars
      This is a great recipe! I love it, my family loves it, it's perfect!

      Reply
    14. Taylor

      September 26, 2019 at 9:25 am

      5 stars
      Love all the wonderful flavors in this recipe! So delicious!

      Reply
    15. Jessica Formicola

      September 26, 2019 at 8:53 am

      5 stars
      This looks like total comfort food! I can't wait to try it for dinner tonight!

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

    Read more...

    Readers Favorites!

    • Turkish Bulgur Pilaf Recipe
    • Easy Lavash Bread Recipe
    • Kashke Bademjan (Persian Eggplant Dip)
    • Greek Eggplant Moussaka Recipe

    Latest Recipes

    • Sabzi Khordan (Persian Herb Platter)
    • Fried fish recipe Persian style.
      Our Best Fried Fish Recipe
    • Halal cart chicken and rice recipe.
      Halal Cart Chicken and Rice
    • Persian walnut cookies also called pofaki gerdooyi are perfect for Nowruz Persian New Year.
      Pofaki Gerdooyi (Persian Walnut Cookies)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About US

    All images and content are copyright protected. Please do not use my images or recipes without prior permission. Read about privacy policy and copyright Here. Our site contains affiliate links. Thank you for supporting.

    Copyright 2019, All rights reserved.
    Read about privacy policy and copyright Here.

    3205 shares