karniyarik

The name of this dish refers to the eggplant being cut open and stuffed with meat and spices.

Eggplant karniyarik 'split stomach'

eggplants

tbs extra virgin olive oil

lamb mince

onions,

tomatoes,

tbs finely chopped oregano

bay leaves

tomato paste

harissa paste

tsp dried chilli flakes

(250 milliliters) beef stock

Sunflower oil, to shallow-fry

roasted red capsicum,

Pickled yellow chillies

Natural yoghurt

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5348771529001-5977456516001

Roasted whole eggplants stuffed with a spicy ground beef mixture.

Turkish Stuffed Eggplant Recipe Karniyarik

olive oil

onion,

garlic,

beef

green pepper

tomatoes

salt

black pepper

½ cup parsley, finely chopped

water

Peel the eggplants lengthwise, leaving some stripes of the skin. Using a knife, make a slit on each eggplant but don’t cut it all. Don’t remove the stems. 

Soak the eggplants in salted water for about 15 minutes. Gently squeeze them and pat dry with a paper towel.

Place the eggplants on an oven grill or on a baking sheet lined with parchment paper. Brush the eggplants with olive oil, about 1 tablespoon olive oil for each. Bake them until tender, for 30 minutes. 

Eggplants:

Prepare the filling when you put the eggplants in the oven. Heat olive oil in a pan. Cook onions until translucent. Add in garlic and then ground beef. Stir well and press on the ground beef so that there won’t be any blocks left. 

Then cover the pan and let it release its juice first and then absorb most of it. 

Now add in chopped peppers and tomatoes. Season with salt and pepper. Let them cook for 5 minutes over low heat.

Remove from heat and add in chopped parsley. 

Filling:

Now remove the eggplants from the oven. Make some space for the filling  in each eggplant by pushing the edges of the slit using a spoon. Make a boat shape.

Stuff the eggplants with the filling and place them in a baking pan. 

Pour it all over the stuffed eggplants. 

Remove from the oven and garnish with chopped parsley before serving.

Assemble:

Excellent dish. Just the right amount of heat. It was delicious. Will be making this again, and again!

Although salt and pepper are listed on the ingredients, you are not told when to use them during the process of making the dish. Thankfully I remembered to season the filling but the eggppants themselves remained unseasoned leading them to be bland. 
Not a bad recipe by any means, it's "ok" for me.

Turkish Stuffed Eggplants (Karniyarik) is a dish containing fried eggplants filled with seasoned ground beef, onions, tomatoes, and green peppers. Baked to tender perfection, this flavorful dish is commonly served with rice or bread.

Turkish Stuffed Eggplants (Karniyarik)

ground beef

green bell pepper

red onion

garlic

cumin

cinnamon

thyme

parsley

Salt

Black pepper

Add a tablespoon of olive oil to the pan at medium heat.

Once heated, add chopped onion and stir until translucent. Then, add the garlic and continue stirring for a few minutes.

Next, incorporate the chopped green bell pepper and stir to combine.

Add the ground beef and gently mix until cooked for 5 minutes or until there is less juice.

Include spices such as cumin, cinnamon, and thyme. Mix to combine.

Add the tomato paste and grated fresh tomatoes. Give a quick stir.

Lastly, introduce the chopped parsley leaves and gently stir to combine. Let it simmer for 5 minutes before turning off the heat. Set it aside.

Seasoning the Ground Beef

Before frying the eggplant, partially peel them in a strip.

Pour vegetable oil into the pan. Once hot, add the partially peeled eggplant and fry on both sides until light brown.

Remove the eggplant and transfer it to a plate. Use a paper towel to remove excess oil.

Frying the Eggplant

Use a knife to make a lengthwise slit in the middle of the eggplant. Gently create an opening or pocket with your hand.

Stuff the eggplant with seasoned ground beef and place it in the baking tray.

To prepare the oven, preheat it to 200 C or 400 F. Transfer the baking tray to the center of the oven. Bake for 15 minutes, allowing the stuffed eggplant to release its juices.

Lastly, transfer the tray to the upper rack of the oven and broil the Turkish stuffed eggplants for 5 minutes to develop a nice crust on the top.

Serve this delicious Karniyarik with rice or bread. Enjoy!

Stuffing the Eggplants

This delicious eggplant stuffed with ground beef recipe is a flavorful Turkish dish.

Turkish Stuffed Eggplant (Karniyarik)

eggplants,

yellow onion, diced

green bell pepper, diced

tomato paste, divided

sea salt

Aleppo pepper or red chili flakes

paprika

tomatoes, grated (or 1 can diced tomatoes)

neutral oil

green chile (poblano

Preheat oven to 400 F. 

Cut a slit down the center of the...

Cut a slit down the center of the halved eggplants without piercing the skin. Sprinkle the eggplants with salt and set them aside. This will help them release excess water. 

Heat a large skillet over medium-high heat. Add...

Heat a large skillet over medium-high heat. Add the olive oil and once it’s hot, add the diced onion. Sauté for 3 minutes. 

Add the ground beef and sauté for 2...

Add the ground beef and sauté for 2 to 3 minutes or until most of the pink is gone. Break it up into smaller chunks. 

Add the diced bell pepper and sauté for...

Add the diced bell pepper and sauté for 2 minutes. Then add the tomato paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously for 30 seconds till the tomato paste is incorporated. 

Stir in the grated tomatoes and then bring...

Stir in the grated tomatoes and then bring the mixture to a low simmer for 5 minutes. 

Remove the skillet from the heat and stir...

Remove the skillet from the heat and stir in the chopped parsley. 

Using a paper towel to remove any excess...

Using a paper towel to remove any excess water from the eggplants. 

Heat a few tablespoons of neutral oil in...

Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry the eggplants cut side down for several minutes until they are browned and a little crisped. Flip them and cook the skin side for 2 minutes. Remove and set on a paper towel. Work in batches if necessary. 

Place the eggplants on a large, rimmed baking...

Place the eggplants on a large, rimmed baking sheet or in a large baking dish. Top with the meat and pepper mixture. Place a slice or two of green chile on top of each eggplant. 

Stir together the remaining 2 tablespoons and 1/2...

Stir together the remaining 2 tablespoons and 1/2 cup of water together, then pour in the bottom of the rimmed baking sheet or baking dish. 

Cover the eggplants with aluminum foil. Bake covered...

Cover the eggplants with aluminum foil. Bake covered for 20 minutes and then remove the foil and bake for an additional 10 minutes. 

Remove from the oven and serve immediately. 

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This fantastic Turkish recipe, called karniyarik, is stuffed eggplant with ground beef, pepper, and tomato. It's a wonderfully hearty dinner recipe.

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Eggplant karniyarik 'split stomach'

Turkish Stuffed Eggplant Recipe Kar...

Turkish Stuffed Eggplants (Karniyar...

Turkish Stuffed Eggplant (Karniyari...

Top 4 karniyarik recipes from across the web

The most viewed karniyarik recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant karniyarik 'split stomach'

Turkish Stuffed Eggplant Recipe Kar...

Turkish Stuffed Eggplants (Karniyar...

Turkish Stuffed Eggplant (Karniyari...

The most viewed karniyarik recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine