Main Course
Karnıyarık: Turkish Stuffed Eggplant with Meat
Original name: Karnıyarık (Stuffed Eggplant with Meat)
About this dish
Karnıyarık is one of the defining dishes of Turkish home cooking, made by splitting small eggplants lengthwise and stuffing them with a savoury mixture of ground meat, onions, tomatoes, and peppers. The name translates roughly to 'split belly,' a literal description of how the eggplants are opened before baking.
Unlike many Mediterranean stuffed vegetable dishes served cold, karnıyarık is served hot, often with plain rice pilaf and a spoonful of cool yogurt. This version keeps the classic flat, griddled flavour by frying the eggplants briefly before baking, which gives them a tender, silky texture and a deep, savoury edge.
Ingredients
UK and US measurements are both included for every recipe.
4 small eggplants (about 700 g / 1½ lb total)
vegetable700 g
Imperial measurement: 1½ lb
250 g (9 oz) ground beef (or a mix of beef and lamb)
protein250 g
Imperial measurement: 9 oz
1 large onion, finely chopped
vegetable1 large
2 green bell peppers, 1 finely chopped and 1 sliced into rings
vegetable2 medium
3 ripe tomatoes, 2 grated and 1 sliced into rounds
vegetable3 medium
1 tbsp tomato paste
other1 tbsp
3 tbsp olive oil, plus more for frying
fat3 tbsp
1 tsp salt, or to taste
seasoning1 tsp
½ tsp freshly ground black pepper
spice½ tsp
½ tsp red pepper flakes (optional)
spice½ tsp
A small handful of fresh flat-leaf parsley, chopped
herb10 g
Imperial measurement: 0.35 oz
120 ml (½ cup) hot water
liquid120 ml
Imperial measurement: ½ cup
Method
Prepare the eggplants
10 minutesWash the eggplants and pat them dry. Using a vegetable peeler, peel away stripes of skin lengthwise to create a zebra pattern, leaving some skin intact for structure. Trim the stems slightly but keep them attached. Make a deep lengthwise slit down one side of each eggplant, cutting almost but not all the way through, so it opens like a pocket.
Salt and rest
10 minutesSprinkle the eggplants lightly with salt, inside and out, and let them rest for 10 minutes. This helps draw out excess moisture and reduces bitterness. Pat them dry again with paper towels.
Fry the eggplants
12 minutesHeat a thin layer of olive oil in a large skillet over medium heat. Fry the eggplants on all sides until the skin is blistered and the flesh is tender, about 5–6 minutes per side. They should be soft enough to press open easily. Transfer to a plate lined with paper towels to drain.
Make the filling
18 minutesIn the same skillet, heat 3 tbsp olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Stir in the tomato paste and cook for 1 minute, then add the chopped green pepper, grated tomatoes, salt, black pepper, and red pepper flakes if using. Cook until the vegetables soften and the mixture is thick, about 6–8 minutes. Remove from heat and stir in half of the parsley.
Stuff the eggplants
8 minutesPreheat the oven to 200°C (400°F). Arrange the fried eggplants in a baking dish just large enough to hold them in a single layer. Gently open each eggplant along the slit and spoon the meat filling into the pocket, pressing it in lightly. Top each with a slice of tomato and a ring of green pepper.
Add water and bake
35 minutesPour the hot water into the bottom of the baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the tops are lightly browned and the eggplants are completely tender. The water helps steam the eggplants and keeps them moist.
Rest and serve
5 minutesLet the karnıyarık rest for 5 minutes before serving. Scatter with the remaining parsley and serve hot, with the cooking juices spooned over the top.
Equipment
- large skillet
- baking dish
- vegetable peeler
- knife and cutting board
- measuring spoons
- paper towels
Nutrition facts
Tips
- Choose eggplants that are firm, glossy, and feel heavy for their size, smaller ones are less seedy and hold their shape better after baking.
- Frying the eggplants first gives them a silky texture and a deeper flavour, but if you prefer a lighter dish, brush them with olive oil and roast at 200°C (400°F) for 20 minutes instead.
- The filling can be made up to a day ahead and stored in the fridge, bring it to room temperature before stuffing the eggplants.
- Karnıyarık tastes even better the next day, so feel free to make it ahead and reheat gently in a covered dish with a splash of water.
Serving suggestions
- Serve with plain rice pilaf and a spoonful of cool yogurt on the side.
- A simple shepherd's salad of chopped cucumber, tomato, and onion balances the richness.
- Crusty bread is perfect for mopping up the tomatoey juices left in the baking dish.
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Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.