Karnıyarık: Classic Turkish Stuffed Eggplant

Karnıyarık is a cherished dish that showcases the best of Turkish home cooking. This dish features soft, roasted eggplants filled with a savory minced meat mixture and bathed in a light tomato sauce. With its comforting flavors and hearty nature, Karnıyarık is the perfect option for family dinners, gatherings, or special celebrations. Serve it alongside rice or bulgur for a complete meal that delights the senses.

Eggplants are a staple in many Mediterranean diets. When stuffed with a savory meat filling and combined with rich tomato sauce, they become a mouthwatering feast. Regardless of your cooking skills, this dish is achievable and will guarantee a hearty outcome that will impress your loved ones.

Ingredients

• 4 medium eggplants

• 200g ground beef and/or lamb

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 cup tomato purée

• 1 tbsp tomato paste

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp red pepper flakes (optional for some heat)

• 1 cup warm water + 1 tbsp tomato paste

• Chopped parsley for garnish

Preparing the Eggplants

To prepare the eggplants, begin by peeling them in stripes. This not only enhances the presentation but also improves the texture.

After peeling, soak the eggplants in cold water for about 30 minutes. This step is crucial—it draws out any bitterness and keeps the eggplants from browning. Once soaked, pat them dry and prepare to cook.

You can choose to lightly fry the eggplants in olive oil or bake them until soft. Frying gives a crispy exterior, while baking results in a healthier dish that keeps the eggplants tender. Aim to prepare the eggplants to hold the enticing filling.

Crafting the Savory Meat Filling

While the eggplants are prepping, start the meat filling. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until golden brown, filling the kitchen with a sweet aroma.

Next, add the minced garlic and sauté for about a minute until fragrant. Incorporate the ground beef or lamb, breaking it up with a spatula. Cook until the meat is browned—this is where robust flavors develop.

Stir in the tomato purée, salt, black pepper, and optional red pepper flakes for a little kick. Allow this mixture to simmer for a few minutes to meld the flavors together. With its rich and savory notes, this filling truly makes Karnıyarık special.

Stuffing the Eggplants

Once the eggplants are cooled and softened, carefully slice each one lengthwise down the center. Take care not to cut all the way through; you want to create a pocket for the filling.

Generously spoon the meat mixture into each eggplant, ensuring they are thoroughly filled. The combination of tender eggplant and the hearty meat filling creates an inviting dish that offers a delightful texture.

Baking to Perfection

Now, prepare for baking. In a baking dish, mix one cup of warm water with one tablespoon of tomato paste. This sauce will serve as a base for the eggplants, keeping them moist and enhancing their flavor as they bake.

Carefully place the stuffed eggplants in the baking dish and pour the warm water and tomato mixture around them. This step ensures the eggplants remain juicy throughout the cooking process.

Preheat your oven to 200°C (392°F). Bake the Karnıyarık for 20-25 minutes, keeping an eye on them. You’ll know they are ready when the eggplants are tender, and a comforting aroma fills your kitchen.

Garnishing and Serving

When baking is complete, remove the dish from the oven and allow it to cool slightly. Garnish the eggplants with freshly chopped parsley for a pop of color and freshness.

Karnıyarık pairs beautifully with a side of fluffy rice or nutty bulgur wheat. The simplicity of these grains balances the richness of the eggplant and meat, creating a satisfying meal.

Delicious stuffed eggplant served with rice.