Karniyarik Turkish Stuffed Eggplant Recipe

This Turkish Stuffed Eggplant recipe, also known as Karniyarik, is made by stuffing roasted eggplants with tasty ground beef, pepper and tomatoes filling. Originated from the Ottoman cuisine, this is a delicious way to use eggplants that are in abundance during the summer months.

📝 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

1. 1--- To Roast The Eggplants: ---
2. 2Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
3. 3Using a fork, poke 7-10 holes in each eggplant.
4. 4Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
5. 5Take it out of the oven and let it cool on the counter.
6. 6Turn the heat down to 350 degrees F.
7. 7--- To Make The Meat Sauce: ---
8. 8Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
9. 9Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
10. 10Stir in the garlic and cook for 30 seconds.
11. 11Add 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.
12. 12Off the heat, stir in a cup of chopped parsley.
13. 13--- To Assemble: ---
14. 14Mix together the water and tomato paste in a measuring cup.
15. 15Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
16. 16Using 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.)
17. 17Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
18. 18Spoon 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.
19. 19To 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.
20. 20Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
21. 21Garnish with chopped parsley and serve.