Karniyarik Turkish Stuffed Eggplant
User Reviews
4.7
93 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Karniyarik Turkish Stuffed Eggplant
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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.
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Ingredients
- 6 Italian eggplants
- 1/4 cup vegetable oil
- 2 tbsp olive oil
- 2 onion chopped
- 5 cloves garlic minced
- 8 oz ground beef see notes
- 1 green pepper diced
- 1 large tomato diced
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
Tomato sauce
- 4 tbsp tomato paste
- 1 cup boiling water
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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 tsp salt to the water. Stir and place the eggplants in the salt water. Soak them for 30 minutes.
- Meanwhile, heat 2 tbsp 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 1/4 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.
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 Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
23mg
(8%)
Sodium
337mg
(14%)
Potassium
1485mg
(42%)
Fiber
16g
(64%)
Sugar
21g
(42%)
Vitamin A
635IU
(13%)
Vitamin C
37mg
(41%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 23mg | 8% |
| Sodium | 337mg | 14% |
| Potassium | 1485mg | 32% |
| Fiber | 16g | 64% |
| Sugar | 21g | 42% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 37mg | 41% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
93 reviews
Excellent
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