Karniyarik Turkish Stuffed Eggplant
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
40 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
Description
Karniyarik Turkish Stuffed Eggplant uses Italian variety eggplants prepared by peeling stripes of skin and cutting a slit lengthwise. After soaking the eggplants in salted water to reduce bitterness, they are fried in vegetable oil until soft and browned. The filling consists of browned ground beef sautéed with onions, garlic, diced green pepper, tomato, tomato paste, salt, and black pepper, imparting a savory and aromatic flavor base.
Once stuffed, the eggplants are baked in a dish accompanied by a tomato sauce made from tomato paste diluted with boiling water. This cooking sequence allows the eggplants to soak up the sauce and filling flavors, resulting in a tender texture with a rich, meaty taste balanced by the fresh vegetables.
This dish pairs well with rice or flatbread and can be served as a main course. Grilling the eggplants before stuffing introduces a smoky dimension if desired. Adjust seasoning with regional spices like Urfa or Aleppo pepper to enhance warmth and depth. Properly storing leftovers in an airtight container in the refrigerator extends their freshness for up to five days, and freezing cooked eggplants preserves them for two months with reheating recommended in the oven.
Ingredients
- 6 eggplant Italian variety
- 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 water boiling
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
- Purchase fresh eggplants on the day of preparation for better flavor and fewer seeds.
- Soaking eggplants in salted water reduces bitterness before cooking.
- Grilling eggplants before stuffing adds a smoky flavor; prick them with a fork before grilling.
- Add Urfa or Aleppo pepper for a spicier filling if desired.
- Store leftovers in the refrigerator up to 5 days or freeze up to 2 months; reheat in a 350°F oven for 15 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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