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Karniyarik (Stuffed Eggplant)

Whole eggplants fried until tender then split and stuffed with a savory ground beef and tomato filling, baked with a whole tomato slice and green pepper on top - a beloved Turkish home-cooking classic.

100 minMediumServes 4410 cal/serving

TurkishDinnerStovetop and OvenStandardNut-FreeDairy-FreePork-FreeAlcohol-Free

Ingredients

  • 4 Italian or Japanese eggplants
  • 2 tsp salt (for eggplant)
  • 1 cup vegetable oil (for frying)
  • 1 lb ground beef (80/20)
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 green bell pepper, diced
  • 2 ripe tomatoes, diced
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 ripe tomatoes (for topping), sliced into rounds
  • 4 green long peppers or poblanos (for topping), halved lengthwise
  • 1/2 cup water (for baking)

Instructions

  1. 1

    Score each 4 Italian or Japanese eggplants lengthwise on one side without cutting through. Rub 2 tsp salt (for eggplant) into the cut and let sit 20 minutes. Rinse and pat completely dry.

  2. 2

    Preheat oven to 375°F. Heat 1 cup vegetable oil (for frying) in a deep skillet over medium-high heat. Fry Italian or Japanese eggplants turning often until deeply golden on all sides, 8 to 10 minutes total. Transfer to a baking dish and press open the scored slit with a spoon to form a pocket.

  3. 3

    Pour off all but 1 tablespoon of vegetable oil (for frying) from the skillet. Add 1 finely diced yellow onion and cook over medium heat until softened, 4 minutes. Add 4 minced garlic cloves and 1 diced green bell pepper and cook 2 more minutes.

  4. 4

    Add 1 lb ground beef (80/20) and cook, breaking it up, until no longer pink and the internal temperature reaches 160°F (71°C), about 6 minutes. Stir in 2 tbsp tomato paste and cook 1 minute.

  5. 5

    Add 2 diced ripe tomatoes, 1 tsp sweet paprika, 1/2 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Cook for 5 minutes until the liquid is mostly absorbed. Stir in 1/4 cup chopped fresh flat-leaf parsley.

  6. 6

    Spoon the filling generously into each eggplant pocket. Top each stuffed eggplant with a sliced into rounds ripe tomatoes (for topping) and a 4 halved lengthwise green long peppers or poblanos (for topping).

  7. 7

    Pour 1/2 cup water (for baking) into the bottom of the baking dish. Cover tightly with foil and bake 25 minutes. Uncover and bake 10 more minutes until the topping is roasted. Serve hot.

Questions

How long does Karniyarik (Stuffed Eggplant) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Karniyarik (Stuffed Eggplant)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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