Traditional Turkish Stuffed Eggplants - Karniyarik Recipe

Ingredients

4 medium-sized eggplants
500 grams of ground beef
2 medium onions, finely chopped
1 bell pepper, finely chopped
4 cloves of garlic, minced
4 tomatoes, peeled and diced
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of red pepper flakes
1/2 teaspoon of ground cumin
4 tablespoons of olive oil
1 cup of hot water
Parsley for garnishing
2 green peppers for garnishing
Feta cheese for serving (optional)

Steps and instructions

Preheat your oven to 200 degrees Celsius (around 400 degrees Fahrenheit).
Wash the eggplants and cut off their tops. Slice them in half lengthwise and scoop out some of the flesh to make a boat shape.
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onions and sauté until they become translucent.
Add the bell pepper and minced garlic to the pan and continue sautéing for another 2-3 minutes.
Add the ground beef to the pan and cook until it's fully browned. Then add the tomatoes, salt, black pepper, red pepper flakes, and cumin. Stir well and let it simmer for 5 minutes.
Fill the eggplant boats with the cooked ground beef mixture.
Arrange the filled eggplants in a baking dish. Pour a cup of hot water around them.
Drizzle the remaining olive oil over the eggplants and bake in the preheated oven for about 40 minutes, or until the eggplants are tender and the tops are golden brown.
While the eggplants are baking, slice the green peppers into thin rings for garnishing.
Once the eggplants are done, remove them from the oven and garnish with the green pepper rings and parsley. Serve hot with a side of feta cheese if desired.

Tools for making

Knife - To slice the eggplants and chop the onions, bell pepper, and garlic.
Frying pan - To cook the ground beef and sauté the onions, bell pepper, and garlic.
Baking dish - To arrange the filled eggplants and bake them in the oven.
Spoon - To scoop out the flesh of the eggplants and fill them with the ground beef mixture.
Peeler - To peel the skin off the tomatoes.
Oven - To bake the stuffed eggplants.
Cutting board - To prepare and chop the ingredients.
Measuring spoon - To accurately measure the salt, black pepper, red pepper flakes, and cumin.

Recipe variations

Vegetarian Variation: Replace the ground beef with cooked lentils or a plant-based meat substitute.
Spicy Variation: Increase the amount of red pepper flakes or add a diced chili pepper to the ground beef mixture for an extra kick.
Cheese Variation: Sprinkle grated mozzarella or cheddar cheese on top of the filled eggplants before baking for a cheesy twist.
Herb Variation: Add chopped fresh herbs such as mint, dill, or oregano to the ground beef mixture for an additional layer of flavor.
Stuffed Variation: Instead of filling the eggplant boats with just the ground beef mixture, you can also add cooked rice or bulgur wheat to make it more filling.
Tomato Sauce Variation: Instead of using fresh tomatoes, you can use tomato sauce or canned diced tomatoes for a different flavor profile.
Smoky Variation: Add a pinch of smoked paprika or chipotle powder to the ground beef mixture to give it a smoky flavor.
Gluten-free Variation: Use gluten-free breadcrumbs or skip the breadcrumbs altogether if you need to make the recipe gluten-free.

Recipe overview

This is a simple and delicious recipe for Karniyarik, a traditional Turkish dish that consists of stuffed eggplants. The eggplants are hollowed out and filled with a flavorful mixture of ground beef, onions, bell peppers, garlic, and tomatoes, seasoned with a blend of spices. They are then baked to perfection in the oven. The dish is beautifully garnished with green pepper rings and fresh parsley, and can be served hot with a side of feta cheese. This recipe, with its rich and savory flavors, is sure to impress your family and friends. It's perfect for a cozy dinner at home or a festive gathering. Enjoy the process of preparing this dish and the wonderful aroma that will fill your kitchen!

Common questions

Can I use a different type of meat instead of ground beef?
Yes, you can use ground lamb, ground chicken, or even a meat substitute like textured vegetable protein (TVP).
Can I make this recipe vegetarian or vegan?
Yes, you can substitute the ground beef with cooked lentils or mushrooms for a vegetarian version. To make it vegan, omit the feta cheese or use a vegan cheese alternative.
What can I serve with Karniyarik?
Karniyarik is often served with pilaf, rice, or bulgur. You can also serve it with a fresh salad or some yogurt on the side.
Can I make Karniyarik ahead of time?
Yes, you can prepare the stuffed eggplants ahead of time and refrigerate them. Then, when you're ready to serve, simply bake them in the oven until heated through.
Can I freeze Karniyarik?
Yes, you can freeze Karniyarik. After baking, let the dish cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

Baking dish - A dish used for baking the stuffed eggplants in the oven.
Pan - Used for sautéing the onions, bell pepper, garlic, and ground beef.
Knife - To slice the eggplants and chop the onions and bell pepper.
Spoon - For scooping out the flesh from the eggplants and filling them with the ground beef mixture.
Baking tray - To place the filled eggplants in the oven for baking.
Cutting board - For safely chopping and preparing the vegetables.
Oven mitts - To handle the hot baking dish when removing it from the oven.
Serving platter - To present the cooked Karniyarik on the table.
Tongs - For serving the stuffed eggplants onto individual plates.
Garnishing tools - Such as a knife for slicing green peppers into rings and scissors for cutting parsley garnish.

Origin stories

Karniyarik hails from the vibrant country of Turkey and its name literally translates to "slit belly" in Turkish - a name that humorously points to the stuffed nature of the dish. This classic Turkish stuffed eggplant dish is beloved across the country, with each region putting its own spin on the basic recipe, reflecting the rich cultural and culinary diversity of Turkey. The dish is traditionally served with a side of rice and yogurt, making it a hearty and comforting meal. In fact, the famed Turkish author Orhan Pamuk often doted on the familial and comforting nature of this dish through his narratives, remarks on how such humble dishes add to the rich tapestry of Turkish life and culture. It's not just a dish, it's a story of home, of family, of tradition, and of the simple yet profound pleasure of sharing a meal with loved ones.

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.