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Karnıyarık

Karnıyarık, which means "riven belly" in Turkish, is a dish of eggplant stuffed with a mixture of ground meat, onion, garlic, tomato and pepper, the vegetarian version of which is imam bayıldı.

Prep Time
45 mins
Cook Time
45 mins
Rest Time
30 mins
Servings: 6 people
Course: Main Course
Cuisine: Middle Eastern , Turkish

Ingredients

For the eggplant and stuffing
  • 6 eggplants
  • 1 lb ground beef
  • 1 large tomato , peeled, seeded and diced
  • 1 large onion , diced
  • 1 red bell pepper , diced
  • 1 green bell pepper , diced
  • 2 tablespoons tomato coulis
  • ½ bunch flat parsley , finely chopped
  • 5 tablespoons olive oil
  • 1 cup sunflower oil
  • salt
  • pepper
For the sauce
  • 3 tablespoons olive oil
  • 2 tablespoons tomato puree
  • ½ cup water
  • salt
  • pepper
For the decoration
  • 6 small green bell peppers
  • 3 small firm tomatoes

Instructions

Eggplant and stuffing
    Cup of Yum
  1. Peel the aubergines lengthwise alternatively and keep the stem.
  2. Immerse the eggplants in a large amount of salt water for 30 minutes.
  3. Remove the eggplants from their soaking water and wipe them completely with a thick cloth. Using a fork, prick them all over their surface.
  4. Heat the sunflower oil in a pan and fry the eggplant for 5 minutes on each side.
  5. Place them on paper towels.
  6. In a pan, add the olive oil and sweat the onion for 5 minutes over medium heat.
  7. Then add the diced red and green peppers.
  8. Once the peppers start to melt, add the ground meat and cook while stirring constantly. The meat will release its juice and then reabsorb it.
  9. Add the tomato and tomato coulis and mix well.
  10. Cook for 5 minutes and mix regularly.
  11. Season with salt and pepper, and mix.
  12. Remove from the heat and add the parsley.
  13. Reserve the stuffing.
Sauce
  1. In a small saucepan, add the olive oil and fry the tomato purée.
  2. Add the water and mix well.
  3. Season with salt and pepper.
Karniyarik
  1. Preheat the oven to 350 F (180°C).
  2. In a baking dish, arrange the eggplants close to each other, but spacing them apart.
  3. Make a cut along the entire length of the eggplant.
  4. Using the back of a tablespoon, lightly crush the inside of the eggplant, which will create a hollow to place the stuffing.
  5. Place the stuffing in the center of each eggplant.
  6. Place the small green peppers and 1 or 2 tomato slices on each eggplant.
  7. Pour the sauce over each eggplant and all over the dish.
  8. Bake at 350 F (180°C) for 15 to 20 minutes.
  9. Serve with rice.