Karniyarik - Turkish Stuffed Eggplant Recipe (2024)

Why Should You Try This Recipe

This Turkish ground beef stuffed eggplant dish is equal parts stunning and scrumptious. With so much to love, it’s impossible not to fall head over heels for this Middle Eastern main course.

• Visually impressive and easy to serve, this recipe makes for a gorgeous table presentation. Wow your dinner party guests the next time you treat them to this one-portion meal.
• Out of all the Turkish aubergine recipes, this one has stood the test of time. In fact, it was one of the most popular eggplant dish among Ottoman Empire royalty!
• Turkish eggplant recipes are a great way to eat from your garden this eggplant season without boring your taste buds.
• Say yes to healthy eating with this nutritious take on a classic. Though the original recipe uses fried eggplant, my version uses whole roasted eggplants (or even fire-roasted eggplants) instead.

How to Store & Freeze

Just because you meal prep doesn’t mean you can’t eat five-star cuisine on a weeknight. Enliven dinner any day of the week with this storage-friendly meal.

• Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
• Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months.
• Thawing: Remove the karniyarik from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.

Other Ways to Prepare Eggplant

One of the best things about eggplant is how many ways there are to prepare them! Cook your garden goods to perfection using each different version listed below.

• Frying: Want to add richness to your Turkish stuffed eggplant? Try frying your eggplant the authentic Turkish way, and every plate will be licked clean. Instead of roasting the eggplants, cut a slit in the eggplants and soak them in salted water for 30 minutes. Then, squeeze the eggplants dry with a clean kitchen towel. Heat some vegetable oil in a deep frying pan and fry the eggplants evenly on each side, until they’re soft and browned. Finally, remove the fried eggplant from the pan and rest it on a paper towel to absorb excess oil.
• Roasted Halved Eggplants: You can also roast eggplant halves in the oven and stuff each half one by one with the meat sauce.
• Fire roasting: A great way to add smokiness to this Turkish summer classic is to roast the eggplant before adding the filling. Just place the eggplants on a gas stove, turn them with a set of tongs, and roast them until fully softened. Once cooked, set the eggplants on a casserole dish. Slice open the belly section of the eggplant and fill it with the stuffing. Follow the rest of the recipe as written.
  For full instructions, advice, and tips on how to make this fiery substitute, follow my Fire Roasted Eggplant recipe.

Expert Tips

Even new chefs can make stuffed aubergines like a pro. With these simple substitutions, you can have a tasty dish that’s delicious and new every time you make it!

• Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
• Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.
• Size of the eggplant: You may have to adjust the amount of the meat sauce depending on the size of your eggplant. If yours are larger, use more ground meat to ensure that you have enough filling.
• If you prefer a meat free version of stuffed eggplants, be sure to try my Mediterranean Vegetarian Stuffed Eggplant recipe.

FAQs

4.54 from 13 votes

• ▢ 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

To Roast The Eggplants:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

• Using a fork, poke 7-10 holes in each eggplant.

• Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.

• Take it out of the oven and let it cool on the counter.

• Turn the heat down to 350 degrees F.

To Make The Meat Sauce:

• Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.

• Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.

• Stir in the garlic and cook for 30 seconds.

• Add 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.

• Off the heat, stir in a cup of chopped parsley.

To Assemble:

• Mix together the water and tomato paste in a measuring cup.

• Place roasted eggplant in a large casserole dish. It might be tight and that is okay.

• Using 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.)

• Fill the opening of each eggplant with the meat mixture letting it mound through the slit.

• Spoon 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.

• To 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.

• Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.

• Garnish with chopped parsley and serve.

• Eggplant:You would have the adjust the amount of meat sauce based on the size of your eggplants. Mine were 1/2 to 2/3 pounds each. However, if yours are larger, I recommend using 2/3 pounds of ground beef.
• Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
• Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months.
• Thawing: Remove the stuffed eggplants from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
• Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
• Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.