Karnıyarık: Turkish Stuffed Eggplant
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
5 servings
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Course
Main Course, Appetizer
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Cuisine
Turkish
Karnıyarık: Turkish Stuffed Eggplant
Description
Karnıyarık is a Turkish recipe centering on eggplants that are peeled in alternating strips to maintain a striped appearance and fried in vegetable oil until lightly browned. Meanwhile, the filling is prepared by sautéing finely diced onion and green bell pepper, then browning ground beef with garlic. Tomato paste, pepper paste, and seasonings are added along with diced tomatoes, cooking down to a flavorful mixture.
The partially peeled, fried eggplants are slit lengthwise without cutting through the base, forming pockets for stuffing. They are filled generously with the cooked meat and vegetable filling, then topped with sliced tomatoes and green chili peppers. Baking melds the ingredients and softens the eggplant further while enhancing the savory and mildly spicy flavors.
Karnıyarık is frequently served as a main dish accompanied by rice or bread, making for a hearty and satisfying meal. Its balance of tender eggplant, savory beef, and vibrant peppers creates complex tastes and textures emblematic of Turkish home-cooking.
Ingredients
- 1 cup vegetable oil for frying
- 5 eggplant medium-sized
- 3 tbsp olive oil
- 1 onion finely diced, large
- 2 green bell pepper finely diced
- 12 oz ground beef
- 2 cloves garlic
- ½ tbsp tomato paste
- ½ tbsp pepper paste
- ½ tsp salt
- ¼ tsp black pepper
- 3 tomato diced small, medium
- 1 tomato cut into 5 pieces, medium
- 2-3 green chili peppers cut into large chunks
Instructions
Prepare the Filling:
- Heat the olive oil in a pan. Add the finely chopped onion and sauté until translucent. Then, add the diced green bell peppers and continue to sauté for about 3-4 minutes.
- Add the ground beef and minced garlic and cook until the meat browns all over evenly and the moisture evaporates.
- Stir in the tomato paste, pepper paste, salt, and black pepper. Add the diced tomatoes, then reduce the heat and cook for 5 minutes.
Prepare the Eggplants:
- Peel the eggplants, leaving alternating strips of skin, giving them a striped appearance, and leaving the stem intact.
- Heat the sunflower oil in a pan and fry the eggplants until they're lightly browned on all sides. Place them in an ovenproof dish.
Assemble the Karniyarik:
- Make a lengthwise slit in the middle of each eggplant, being careful not to cut through the bottom, to create a pocket.
- Stuff the eggplants generously with the ground beef filling.
- Place a tomato and green chili pepper slices on top of each stuffed eggplant.
Bake the Karniyarik:
- Bake the stuffed eggplants in a preheated oven at 175°C (340°F) for 25-30 minutes.
- Serve the hot Karniyarik with optional Turkish rice pilaf or Turkish cacik on the side.
Notes
User Reviews
Overall Rating
4.9
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