Description
Turkish Stuffed Eggplant (Karniyarik) is a traditional savory dish featuring tender eggplants stuffed with a flavorful filling of ground beef, peppers, tomatoes, and aromatic spices. The eggplants are browned on the stovetop before being baked to perfection, resulting in a deliciously rich and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Eggplants
- 3 Italian eggplants, halved
- 2 teaspoons salt
- 2 to 3 tablespoons neutral oil (for frying)
- 1/2 cup water
Meat Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground beef
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 tablespoons tomato paste, divided
- 2 teaspoons sea salt
- 1 teaspoon Aleppo pepper or red chili flakes
- 1 teaspoon paprika
- 3 tomatoes, grated (or 1 can diced tomatoes)
- 1/2 cup chopped parsley
- 1 green chile (poblano or other), sliced
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the stuffed eggplants later.
- Prepare Eggplants: Cut a slit lengthwise down the center of the halved eggplants without piercing the skin. Sprinkle with salt and set aside to draw out excess moisture.
- Sauté Onions: Heat a large skillet over medium-high heat, add olive oil, then the diced onion. Sauté for about 3 minutes until soft and translucent.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spoon, and cook for 2-3 minutes or until most of the pink color has disappeared.
- Add Bell Pepper and Spices: Stir in the diced green bell pepper and sauté for 2 minutes. Then add tomato paste, sea salt, Aleppo pepper, and paprika; stir continuously for 30 seconds to blend flavors.
- Simmer with Tomatoes: Mix in the grated tomatoes and bring the mixture to a low simmer. Let it cook gently for 5 minutes to develop flavor.
- Add Parsley: Remove the skillet from heat and stir in chopped parsley to finish the filling.
- Dry Eggplants: Use paper towels to pat the eggplants dry, removing any excess water released earlier.
- Fry Eggplants: Heat neutral oil in a large skillet or cast iron pan. Fry the eggplants cut-side down until browned and slightly crisp, then flip and cook skin-side for 2 minutes. Remove and drain on paper towels. Work in batches if needed.
- Assemble: Place eggplants in a large rimmed baking sheet or dish. Fill each eggplant with the meat mixture and top with slices of green chile.
- Add Liquid: Mix the remaining tomato paste with 1/2 cup water and pour this at the bottom of the baking dish to keep the dish moist during baking.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes to brown the tops slightly.
- Serve: Remove from the oven and serve immediately, enjoying the rich flavors of this classic Turkish dish.
Notes
- Salting the eggplants helps reduce bitterness and removes excess moisture, improving texture.
- Use Aleppo pepper for authentic mild heat; substitute with red chili flakes if unavailable.
- Grated fresh tomatoes provide a fresher flavor, but canned diced tomatoes are a convenient alternative.
- Neutral oils like vegetable or canola oil work well for frying without overpowering the flavors.
- Adjust spice levels by varying the amount of Aleppo pepper or green chili slices.
- Work in batches when frying eggplants to avoid overcrowding and ensure even crisping.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
