why make this recipe
Karnıyarık, or Turkish stuffed eggplant, is a comforting and flavorful dish that showcases the richness of Turkish cuisine. This meal is not only delicious but also visually appealing. The combination of tender eggplants filled with savory ground meat and spices creates a satisfying experience. Plus, it’s perfect for a family meal or entertaining guests. Once you try this dish, it may become a favorite in your household!
how to make The Best Turkish Stuffed Eggplant – KARNIYARIK
Ingredients :
- 3 Big Eggplants
- 300gr (10oz) Ground Meat
- 1 Medium Onion, chopped
- 2 Garlic Cloves, diced
- 1T. Tomato paste
- 2 Tomatoes, chopped
- 2 Long Green Peppers, chopped
- 3T. Olive oil
- 1c. Vegetable oil
- 1/2t. Pepper
- Salt to taste
- For Sauce:
- 1T. Tomato paste
- 1c. Warm water
- 1/2t. Salt
- For Top:
- 1 Tomato, sliced
- 2 Long Green Peppers, halved
- 1/2c. Parsley, chopped
Directions :
- Take a deep pan and add vegetable oil. Heat it over medium heat.
- Peel the eggplants in a zebra pattern. Once the oil is hot, fry the eggplants until golden or roast them in the oven at 200°C (400°F) for 20-25 minutes.
- When the eggplants are cooked, place them onto a paper towel to drain excess oil.
- To make the sauce, heat 3 tablespoons of olive oil in a separate pan and add the chopped onion. Cook for 3-4 minutes until soft.
- Add the chopped green pepper and cook for 2 minutes more.
- Then, add the ground meat to the pan and cook until browned.
- Stir in the diced garlic and cook for another minute. Next, add the tomato paste and allow it to cook for an additional 2 minutes.
- Add the chopped tomatoes to the pan and cook for 3-4 minutes until slightly softened.
- Grease a casserole dish with 1 tablespoon of olive oil. Carefully place the eggplants into the dish, making a cut through the middle of each one.
- Spoon the prepared meat sauce into the cuts of the eggplants, topping each with 2 slices of tomato and 1 halved green pepper.
- For another sauce, mix together tomato paste, warm water, and salt. Pour this sauce over the stuffed eggplants.
- Bake in the oven at 170°C (340°F) for 20-25 minutes until everything is heated through.
- Garnish with chopped parsley and serve with cacik or tzatziki. Enjoy!
how to serve The Best Turkish Stuffed Eggplant – KARNIYARIK
Serve Karnıyarık while it is hot. It goes well with a side of rice or flatbread. The coolness of cacik or tzatziki balances the flavors of the stuffed eggplant beautifully. Guests will love the bright colors and delicious aromas.
how to store The Best Turkish Stuffed Eggplant – KARNIYARIK
You can store leftover Karnıyarık in the refrigerator. Place it in an airtight container and keep it for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make The Best Turkish Stuffed Eggplant – KARNIYARIK
- Choose firm eggplants to make sure they hold their shape during cooking.
- You can use a mix of ground meats, like beef and lamb, for added flavor.
- If you prefer a spicier dish, add some chili flakes or sliced jalapeños in the filling.
variation
For a vegetarian option, replace the ground meat with a mixture of sautéed vegetables and rice. This keeps the dish flavorful while catering to different dietary preferences.
FAQs
Can I freeze Karnıyarık?
Yes, you can freeze this dish. Allow it to cool, then place in an airtight container and freeze for up to 2 months. Thaw before reheating.
What other vegetables can I use in the filling?
Feel free to experiment with other vegetables such as zucchini or carrots for added nutrients and different textures.
Can I make Karnıyarık ahead of time?
Absolutely! You can prepare the stuffed eggplants a day in advance and keep them in the fridge. Just bake them shortly before serving.
Karnıyarık
A comforting Turkish dish of stuffed eggplants filled with savory ground meat, spices, and topped with fresh vegetables, perfect for family meals and entertaining guests.
For the Stuffed Eggplants
- 3 pieces Big Eggplants (Choose firm eggplants.)
- 300 grams Ground Meat (You can use a mix of ground meats like beef and lamb.)
- 1 piece Medium Onion, chopped
- 2 cloves Garlic, diced
- 1 tablespoon Tomato paste
- 2 pieces Tomatoes, chopped
- 2 pieces Long Green Peppers, chopped
- 3 tablespoons Olive oil
- 1 cup Vegetable oil (For frying the eggplants.)
- 1/2 teaspoon Pepper
- to taste Salt
For the Sauce
- 1 tablespoon Tomato paste
- 1 cup Warm water
- 1/2 teaspoon Salt
For Topping
- 1 piece Tomato, sliced
- 2 pieces Long Green Peppers, halved
- 1/2 cup Parsley, chopped (For garnish.)
Preparation
- Take a deep pan and add vegetable oil. Heat it over medium heat.
- Peel the eggplants in a zebra pattern and fry them in hot oil until golden, or roast them in the oven at 200°C (400°F) for 20-25 minutes.
- Once cooked, place the eggplants on a paper towel to drain excess oil.
Make the Filling
- Heat 3 tablespoons of olive oil in a separate pan and add the chopped onion. Cook for 3-4 minutes until soft.
- Add the chopped green pepper and cook for 2 minutes more.
- Add the ground meat to the pan and cook until browned.
- Stir in the diced garlic and cook for another minute.
- Add the tomato paste and cook for an additional 2 minutes.
- Stir in the chopped tomatoes and cook for 3-4 minutes until slightly softened.
Assembly
- Grease a casserole dish with 1 tablespoon of olive oil. Carefully place the eggplants into the dish, making a cut through the middle of each one.
- Spoon the prepared meat sauce into the cuts of the eggplants.
- Top each eggplant with 2 slices of tomato and 1 halved green pepper.
- For another sauce, mix together tomato paste, warm water, and salt, then pour this sauce over the stuffed eggplants.
Baking
- Bake in the oven at 170°C (340°F) for 20-25 minutes until everything is heated through.
- Garnish with chopped parsley and serve hot.
Serve Karnıyarık with a side of rice or flatbread. The coolness of cacik or tzatziki balances the flavors beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.