Traditional Turkish Karnıyarık Recipe: Stuffed Eggplant Delight

Ingredients

  • 4 medium-sized eggplants
  • 2 tomatoes
  • 2 green bell peppers
  • 500g ground beef
  • 2 onions
  • 4 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 bunch of parsley
  • 100 ml sunflower oil for frying
  • 200 ml warm water for baking

Steps and instructions

  1. Peel the eggplants in stripes and soak them in salty water for about 15 minutes to remove the bitterness.
  2. Drain and dry the eggplants, then fry them in sunflower oil until golden brown. Once fried, place them on a paper towel to absorb the excess oil.
  3. Preheat your oven to 200 degrees Celsius.
  4. For the filling, finely chop the onions and garlic and sauté them in a pan with a little oil until they become translucent.
  5. Add the ground beef to the pan and continue cooking until it browns.
  6. Stir in the tomato paste, pepper paste, salt, and black pepper.
  7. Remove the pan from the heat and mix in the finely chopped parsley.
  8. Cut a slit in the center of each fried eggplant, making sure not to cut through the ends. Open up a pocket for the filling.
  9. Spoon the beef mixture into the pockets of the eggplants.
  10. Place the stuffed eggplants in a baking dish.
  11. Slice the tomatoes and green peppers, and place them on top of the stuffed eggplants.
  12. Pour warm water into the baking dish, around the eggplants.
  13. Bake in the preheated oven for about 30 minutes, or until the eggplants are soft and the tops are slightly crispy.
  14. Remove from the oven and let the dish cool for a few minutes before serving.

Tools for making

  • Peeler - to peel the eggplants
  • Knife - for cutting the vegetables and meat
  • Frying pan - for sautéing the onions, garlic, and beef
  • Baking dish - for baking the stuffed eggplants
  • Paper towel - to absorb excess oil from the fried eggplants
  • Spatula - for flipping the eggplants while frying
  • Spoon - for filling the eggplants with the beef mixture
  • Oven - to bake the stuffed eggplants
  • Measuring spoons - for measuring the spices
  • Chopping board - for chopping the onions, garlic, and parsley
  • Mixing bowl - for mixing the beef filling

Recipe variations

  • Vegetarian Variation: Replace the ground beef with cooked lentils or crumbled tofu for a meat-free option.
  • Spicy Variation: Add chili flakes or diced spicy peppers to the filling for an extra kick.
  • Cheesy Variation: Sprinkle grated cheese on top of the stuffed eggplants before baking for a cheesy twist.
  • Herb-infused Variation: Add chopped fresh herbs such as mint, dill, or basil to the filling mixture for added flavor.
  • Stuffed Peppers Variation: Instead of using eggplants, use bell peppers as the base and stuff them with the same filling mixture.
  • Garlic-Lover's Variation: Increase the amount of garlic cloves used in the filling for a stronger garlic flavor.
  • Vegan Variation: Replace the butter or ghee used for frying with a plant-based oil, such as olive oil or coconut oil.

Recipe overview

Karnıyarık is a classic Turkish dish, loved for its rich and flavorful combination of eggplant and ground beef. The name 'Karnıyarık' translates to 'split belly', which perfectly describes the presentation of this dish, where the eggplant is sliced and stuffed with a deliciously seasoned meat filling. In this recipe, we will guide you through the steps to prepare this traditional dish from scratch. Expect to indulge in the perfect blend of tender eggplant, juicy beef, and the warmth of aromatic spices. The cooking process involves frying, sautéing, and baking, resulting in a dish that's beautifully crispy on the outside, yet deliciously soft and juicy on the inside. Serve Karnıyarık as a main course paired with some fresh bread or rice, and enjoy a truly satisfying dining experience.

Common questions

  1. Can I use a different type of meat for the filling? Yes, you can use ground lamb or a combination of ground beef and lamb for a different flavor.
  2. Can I grill the eggplants instead of frying them? Yes, grilling the eggplants is a healthier option. Brush them with some oil and grill until they are cooked and slightly charred.
  3. What can I serve Karnıyarık with? Karnıyarık is commonly served with pilaf, rice, or bread. You can also serve it with a side salad or yogurt on the side.
  4. Can I prepare Karnıyarık in advance? Yes, you can prepare the stuffed eggplants in advance and refrigerate them before baking. When you're ready to cook, simply bake them as directed.
  5. Can I freeze Karnıyarık? Yes, you can freeze Karnıyarık. After baking, let it cool completely, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
  6. Can I make Karnıyarık vegetarian? Yes, you can make a vegetarian version by skipping the ground meat filling and replacing it with a mixture of cooked rice, onions, garlic, and spices.

Serving dishes and utensils

  • Baking dish - A dish used for baking the stuffed eggplants in the oven.
  • Pan - A cooking utensil used for sautéing the onions, garlic, and ground beef.
  • Knife - A tool for peeling the eggplants, chopping vegetables, and slicing tomatoes and green peppers.
  • Cutting board - A surface for chopping and preparing ingredients.
  • Paper towel - Used for draining and absorbing excess oil from the fried eggplants.
  • Spoon - Used for spooning the beef mixture into the eggplants.

Origin stories

Karnıyarık, a staple dish of Turkish cuisine, has an intriguing name that tells a story. "Karnıyarık" directly translates to "split belly" in English, a humorous reference to the way the eggplant is slit open and stuffed with a spiced meat filling. The dish is traditionally prepared in homes across Turkey, especially during the month of Ramadan. Karnıyarık carries a testament to Turkey's agricultural wealth - the eggplant, tomatoes, and peppers are all produce that thrives in the country's varied climate. The dish also displays the Turkish love for combinations of savory meat and fresh vegetables, a profile that is characteristic of many dishes in the region. To enjoy Karnıyarık in the most traditional way, it is best served with a side of pilav (rice) and a dollop of cooling yogurt. A bite of this dish takes you on a culinary journey through the heart of Turkey, a country where food is made with love and enjoyed with great passion.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.