Karnıyarık: Turkish Stuffed Eggplant

This traditional Turkish dish is never going to look elegant on the plate but it is a fantastic dish that’s worth trying out, and best served with rice, cacik or plain yoghurt.














Enjoy this traditional karnıyarık recipe by Chef Feyza Kirmarici.





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Karnıyarık: Turkish Stuffed Eggplant
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Karnıyarık is a traditional Turkish stuffed eggplant dish. It's absolutely delicious and a must-try Turkish recipe.

Course Appetizer, Main Course Cuisine Turkish

Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour

Servings 5 servings

Author Feyza Kirmaci


Ingredients 1 cup vegetable oil for frying 5 medium-sized eggplants 3 tbsp olive oil 1 large onion finely diced 2 green bell peppers 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 medium tomatoes diced small 1 medium tomato cut into 5 pieces 2-3 green chili peppers cut into large chunks US Customary – Metric
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.

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Related: Dolma: Turkish Stuffed Grape Leaves Related: Turkish Anchovy (Hamsi) Related:  Turkish Köfte Recipe Related: Stuffed Eggplant with Chickpeas Related: Papoutsakia
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