Karnıyarık (Turkish Eggplant Stuffed with Spiced Beef)
In short: Whole eggplants split open and filled with spiced beef, onion and tomato, then baked with a green pepper on top until silky and rich. It takes about 1 h 40 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 1 h 5 min
- Resting
- 15 min
- Total
- 1 h 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
The name karnıyarık means split belly, which is exactly how the eggplants look: slit open down the middle and heaped with a filling of beef, onion, tomato and parsley. Each one is topped with a green pepper and baked until the eggplant is silky and the juices turn into a light sauce. It is a weekday classic in Turkish homes, served hot with rice pilaf and a spoon of yogurt.
Instructions
- Peel the eggplants lengthwise in alternating stripes, leaving the stems on. Soak in a bowl of water with 1 tbsp salt for 15 minutes, then pat dry.
- Heat the oven to 220°C (425°F). Brush the eggplants with the sunflower oil, set them on a tray and roast for 25 to 30 minutes, turning once, until soft and golden.
- Meanwhile, cook the onions in the olive oil over medium heat for 6 minutes until golden. Add the garlic and beef and cook, breaking up the meat, for 6 to 8 minutes until browned and dry.
- Stir in the chopped peppers, tomato paste, tomatoes, paprika, salt and pepper. Simmer for 8 minutes until thick, then stir in the parsley.
- Lower the oven to 190°C (375°F). Slit each roasted eggplant lengthwise without cutting through the ends and press the flesh open into a pocket. Set them side by side in a baking dish.
- Fill each pocket with the meat mixture, mounding it. Top each with a tomato slice and a green pepper. Whisk the tomato paste into the hot water with the salt and pour it around the eggplants.
- Cover with foil and bake for 15 minutes, then uncover and bake for 15 minutes more, until the sauce has thickened and the peppers are soft. Rest for 5 minutes before serving.
Tips
- For the classic version, fry the peeled eggplants whole in 1 cm (1/2 inch) of hot oil, turning, until golden, and drain them well before stuffing.
- No long eggplants? Use 2 large globe eggplants cut in half lengthwise and add 10 minutes to the roasting time.
Questions and answers
What is the difference between karnıyarık and İmam Bayıldı?
Karnıyarık is stuffed with spiced minced meat and baked in tomato sauce, usually served hot. İmam bayıldı has no meat, is filled with onion, garlic and tomato cooked in olive oil, and is usually served at room temperature.
Can I make karnıyarık ahead?
Yes. Assemble it a day ahead, cover and refrigerate, then bake it straight from the fridge with an extra 10 minutes. The cooked dish also keeps for 3 days.
Can I make karnıyarık vegetarian?
Swap the beef for cooked brown lentils or finely chopped mushrooms with walnuts, and add a little extra tomato paste for depth.
How long does it take to make Karnıyarık (Turkish Eggplant Stuffed with Spiced Beef)?
About 1 h 40 min in total: 35 min of preparation and 1 h 5 min of cooking.
How many calories are in Karnıyarık (Turkish Eggplant Stuffed with Spiced Beef)?
About 520 kcal per serving, with 19 g of protein, 36 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 36 g |
| Fat | 33 g |
| Fiber | 10 g |
| Sugar | 16 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
