If you’re craving authentic Middle Eastern cuisine, this classic Turkish eggplant dish, known as karniyarik, is exactly what you need. Referred to as aubergines in the UK and brinjal in Asia, eggplants create a stunning presentation on the table. The deep purple, vibrant reds, and verdant greens of this Turkish Stuffed Eggplant dish will have you reaching for both your fork and your camera.
What is Karniyarik?
Karniyarik is a popular Turkish eggplant dish typically prepared during the summer months when eggplants are in season.
The traditional recipe involves frying whole eggplants, stuffing them with a flavorful ground beef mixture, and then finishing them in the oven with a drizzle of quick tomato sauce.
Why Should You Try This Recipe?
This Turkish ground beef stuffed eggplant dish is both visually stunning and delicious. With so much to love, it’s impossible not to fall head over heels for this Middle Eastern main course.
– Visually impressive and easy to serve: This recipe makes for a gorgeous table presentation, perfect for wowing your dinner party guests.
– A timeless classic: Among Turkish aubergine recipes, this one has stood the test of time and was even popular among Ottoman Empire royalty.
– Garden-fresh and flavorful: Turkish eggplant recipes are a great way to enjoy your garden’s bounty without boring your taste buds.
– Nutritious and delicious: Say yes to healthy eating with this nutritious take on a classic. Though the original recipe uses fried eggplant, my version uses whole roasted eggplants (or even fire-roasted eggplants) for a healthier option.
Karniyarik – Turkish Stuffed Eggplant Recipe
Ingredients
- 5 medium sized eggplants, preferably similar in size
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 teaspoon ground cumin
- 1 medium-size bell pepper seeded and chopped
- 1/2 lb ground beef 80/20
- 4 cloves garlic thinly chopped
- 1 cup diced tomatoes, plus more as garnish on top
- 1/2 teaspoon kosher salt, plus more for seasoning the belly of eggplants
- 1/4 teaspoon black pepper
- 1/2 cup Italian Parsley chopped, more as a garnish
- 1 cup hot water
- 1 tablespoon tomato paste
Instructions
TO ROAST THE EGGPLANTS
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Using a fork, poke 7-10 holes in each eggplant.
- Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
- Take it out of the oven and let it cool on the counter.
- Turn the heat down to 350 degrees F.
TO MAKE THE MEAT SAUCE
- Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
- Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.
- Off the heat, stir in a cup of chopped parsley.
TO ASSEMBLE
- Mix together the water and tomato paste in a measuring cup.
- Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
- Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)
- Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
- Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.
- To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant, like you see in the photos.
- Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
- Garnish with chopped parsley and serve.
Notes
- Eggplant: You would have the adjust the amount of meat sauce based on the size of your eggplants. Mine were 1/2 to 2/3 pounds each. However, if yours are larger, I recommend using 2/3 pounds of ground beef.
- Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
- Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months.
- Thawing: Remove the stuffed eggplants from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
- Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
- Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.