Turkish Stuffed Eggplant recipe “karnıyarık”

Ingredients

• 4 Eggplants (medium size, peeled but keep some skin strips for shape)
• 500 g Ground Beef (80% lean, preferably fresh)
• 1 Onion (large, chopped)
• 1 clove Garlic (large, minced)
• 2 Tomatoes (ripe, chopped)
• 2 tablespoons Parsley (fresh, chopped)
• 1 tablespoon Tomato Paste
• 0.5 tablespoon Red Pepper Paste (optional, adds mild heat and color)
• 4 tablespoons Vegetable Oil (for frying eggplants)
• to taste Salt
• to taste Black Pepper
• to taste Chili Flakes (optional for heat)
• 1 Green Pepper (optional, sliced for topping)
• 1/4 cup Hot Water (to loosen the sauce)

Instructions

1. Soak Eggplants

   Peel the eggplants, leaving a few strips of skin on each for shape. Make a shallow slit down the length of each eggplant without cutting all the way through. Place them in a bowl of salted water and let soak for 15 minutes.

   Time: PT15M

2. Prepare Vegetables

   While the eggplants soak, finely chop the onion, mince the garlic, dice the tomatoes, and chop the parsley.

   Time: PT5M

3. Sauté Onion and Garlic

   Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes.

   Time: PT5M

4. Brown the Ground Beef

   Add the ground beef to the pan, breaking it up with a spatula. Cook until fully browned and no longer pink, about 8 minutes.

   Time: PT8M

5. Season the Meat

   Season the meat with salt, black pepper, and chili flakes to taste. Mix well.

   Time: PT1M

6. Add Tomatoes, Parsley, and Pastes

   Stir in the chopped tomatoes, parsley, tomato paste, and red pepper paste. Add 1/4 cup hot water, reduce heat to low, and let the mixture simmer for 10 minutes until the sauce thickens slightly.

   Time: PT10M

7. Fry Eggplants

   Drain the soaked eggplants, pat them dry with paper towels. Heat the remaining 2 tablespoons of oil in a frying pan over medium‑high heat (about 180°C). Fry each eggplant until golden brown on all sides, roughly 10 minutes total.

   Time: PT10M

   Temperature: 180°C

8. Preheat Oven

   Preheat the oven to 200°C (400°F).

   Time: PT10M

   Temperature: 200°C

9. Stuff Eggplants

   Place the fried eggplants in a baking dish. Gently open the slit of each eggplant and spoon the meat mixture inside, dividing it equally. Top with sliced green pepper if using, and add a splash of water (about 2‑3 tbsp) to the bottom of the dish to keep them moist.

   Time: PT5M

10. Bake

    Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake an additional 5‑10 minutes until the eggplants are tender and the tops are slightly browned.

    Time: PT30M

    Temperature: 200°C

11. Rest and Serve

    Remove the dish from the oven, let it rest for 5 minutes, then serve hot, garnished with extra chopped parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

20g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Eggplants: Zucchini, Large bell peppers
• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Parsley: Cilantro, Dried parsley (1 tsp)
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Red Pepper Paste: Paprika (1 tsp), Harissa (1 tsp)
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Chili Flakes: Paprika, Cayenne pepper
• Instead of Green Pepper: Red bell pepper

Equipment Needed

• Knife
• Cutting Board
• Large Pan or Pot
• Frying Pan
• Baking Dish
• Measuring Spoons
• Spatula or Wooden Spoon
• Tongs
• Oven

Critical Steps — Do Not Skip

• Soaking the eggplants in salted water to remove bitterness.
• Frying the eggplants until golden brown for flavor and texture.
• Baking the stuffed eggplants until tender but not mushy.

Chef Tips from the Video

• Use a mix of olive oil and vegetable oil for a richer flavor when frying.
• Garnish with fresh lemon juice just before serving for a bright finish.
• For extra heat, add a pinch of cayenne pepper to the meat mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat filling up to step 6 and refrigerate; fry and bake the eggplants just before serving.
• The stuffed eggplants can be assembled a day ahead and baked the next day.

Frequently Asked Questions