1. Recipes

How to Make Turkish Stuffed Eggplant (Karniyarik) - A Step-by-Step Guide

One of the most beloved dishes in Turkish cuisine is Karniyarik, a delicious and hearty stuffed eggplant. The dish features eggplants that are split open and filled with a flavorful mixture of ground meat, onions, tomatoes, and a variety of aromatic spices. The dish is then baked to perfection, resulting in a savory and comforting meal that is sure to satisfy your taste buds.

While the name "Karniyarik" translates to "split belly" in Turkish, this dish is anything but simple. The comb...

Read more Snack recipes

Ingredients

  • 2 ½ tablespoons olive oil, divided
  • 4 medium eggplants
  • 1 yellow onion, diced
  • 1 pinch salt
  • 1 pound ground lamb
  • 4 cloves garlic, crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried rosemary
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons kosher salt, divided
  • ¾ cup diced poblano peppers
  • ¾ cup diced Fresno chile peppers
  • 1 cup freshly grated Pecorino Romano cheese (Optional)
  • 1 cup chicken broth

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 4
  • Yield: 4 stuffed eggplants

  • Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
  • Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
  • Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
  • Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
  • Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
  • Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

    • Nutrition

    587 cal.

    • Total Fat: 34g
    • Saturated Fat: 13g
    • Cholesterol: 108mg
    • Sodium: 1553mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 21g
    • Total Sugars: 17g
    • Protein: 36g
    • Vitamin C: 49mg
    • Calcium: 420mg
    • Iron: 4mg
    • Potassium: 1823mg

    Categories

    Appetizer recipes
    Main recipes
    Vegetarian recipes
    Turkish recipes
    Mediterranean recipes