Let me take you on a journey through Middle Eastern cuisine and show you how to make Karnıyarık – Turkish stuffed eggplant. Succulent eggplants filled with a rich blend of savory ground meat, aromatic onions, and a blend of Middle Eastern spices. Serve it with Turkish yogurt dip and enjoy a delicious family dinner.

4 baked eggplant halves stuffed with minced meat and yogurt on a baking tray.

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Eggplant is popular worldwide but it holds a special place in Mediterranean and Middle Eastern cuisine. From Mutabal, a creamy and smokey Turkish eggplant dip, to Italian Pasta alla Melanzane, eggplant is a beloved and versatile ingredient.

What is Karniyarik

Karnıyarık, a popular Turkish eggplant recipe with roots tracing back to the Ottoman Empire and Middle Eastern influences, boasts a name that literally translates to “split belly.”

This delicious creation features eggplants split open and filled with a mixture of sautéed ground meat, chopped eggplant, onions, and aromatic spices, all baked to perfection.

Why You Will Love This Recipe:

Rich Turkish Flavors: Isn’t it great to step out and try something new sometimes? Karnıyarık captures the essence of Turkish cuisine with its blend of warm spices, sautéed meat, and aromatic vegetables. The combination of flavors creates a dish that’s deeply comforting and satisfying.
Budget-friendly: Despite its impressive appearance, karniyarik is wonderfully budget-friendly, allowing you to savor a special taste of Turkish cuisine without straining your wallet.
Family-friendly. While your toddler might not ask for it, your older teens will become fans of this dish. With its delicious blend of spiced meat and eggplants, you might find yourself adding this recipe to your weekly meal rotation.
Crowd pleaser: As you’ll see, Turkish stuffed eggplant is quite easy to prepare, and with a bit of meal prep, you can astound your guests with a delicious Turkish dinner that’s sure to leave a lasting impression.

I tried this Turkish Stuffed Eggplant recipe, and it was a hit with my family! Even my teenager, who can be picky, absolutely loved it. The flavors were amazing, and I was surprised at how easy it was to make. The instructions were clear, and the dish came together quickly. It’s now one of our favorite meals, perfect for a family dinner. I’ll definitely be making it again soon.

sarah

Recipe Ingredients

Ingredients needed for Karniyarik recipe.

This Turkish eggplant recipe might look complicated at first blick, but it is not. It also doesn’t require any unusual ingredients, nothing that you couldn’t find in your loal supermarket. Let’s see what we will need:

Ground meat: I use lamb meat to make this recipe.
Eggplants: Dark purple eggplants are the best. Look for medium-sized eggplants that have shiny skin and are firm to the touch. Make sure the eggplants are similar size to ensure even cooking.
Onions: Just your regular brown onions are great.
Garlic: a couple of fresh garlic cloves.
Spices: Spices are incredibly important in this recipe, we will need ground cumin, coriander, sweet paprika, all spices, and cayenne pepper.
Extra virgin olive oil.
Sea salt and pepper: to season
Fresh herbs such as parsley or cilantro (coriander)

See the recipe card below for a full list of ingredients 👇

Variations & Substitutions

If you are not a fan of lamb meat you can use ground beef meat or even ground chicken or turkey.
One of those people who don’t like cilantro? No worries, use parsley instead.

How To Make Turkish Stuffed Eggplant

Making this classic Turkish dish might require some skills, but do not fear, I have step-by-step instructions so it will be easy.

Step 1: We start by preheating the oven to 200’C (400’F) and line a baking tray or a large baking dish with parchment paper.

Prepare & Bake Eggplants:

Step 2: Place the whole eggplants on a large chopping board and halve them lengthwise. With a small sharp knife, cut the eggplant along the skin (as shown in the picture), without piercing through the skin completely.

Step 3: Use a large tablespoon to scoop out the eggplant flesh, creating eggplant boats. Keep the scooped-out flesh.

Step 4: Place the eggplant boats on the baking tray, sprinkle with a bit of sea salt, black pepper, and a drizzle of extra virgin olive oil.

Step 5: Slide the tray into the preheated oven and bake for 25 minutes.

Prepare The Meat Stuffing:

Step 6: Chop the remaining eggplant into small cubes and finely chop the onions.

Step 7: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sauté the chopped onions and crushed garlic until the onions soften.

Step 8: Add the lamb mince and cook, using a spatula or flat wooden spoon to break up the meat into an even texture. Cook for about 6 to 8 minutes.

Spices added on top of the ground meat in a wok.

Step 9: Add the spices, mix well, and let the spices develop their aroma for another minute. If your skillet seems dry, add a splash of water (about a tablespoon) to prevent sticking.

chopped eggplant and cooked ground meat in a black wok.

Step 10: Toss in the chopped eggplant flesh and cook for an additional 2-3 minutes until the eggplant has softened and reduced its size.

Fresh cilantro leaves sprinkled on top of eggplant and ground meat mixture.

Step 11: Add chopped cilantro leaves and mix everything thoroughly. Remove the skillet from the heat.

Bring It All Together

filling the eggplant boats with eggplant and meat. mix.

Step 12: Fill the eggplant boats with the meat stuffing using a large serving spoon. Return the stuffed eggplants to the oven and bake for 20-30 minutes until fully cooked and golden on top.

two Turkish stuffed eggplant on a plate.

Step 13: Take the stuffed eggplants out of the oven and garnish with freshly chopped parsley or cilantro. Serve with a dollop of Turkish cacık on the side. Enjoy!

☀️ Top Tips

Choose the Right Eggplants: Opt for medium-sized eggplants that are firm and glossy. Avoid ones that feel too soft or have wrinkled skin.
Scooping the Eggplants: When scooping out the eggplant flesh to create the boats, be gentle to avoid tearing the skin. Leave a thin border to maintain the boat’s shape.
Meat Mixture Texture: While frying the meat, use a spatula to break up the meat into small pieces. This ensures a consistent texture throughout the filling.
Spice Balance: Adjust the spices to your taste preference. If you like it spicier, you can increase the amount of red pepper flakes or other seasonings.
Meal Prep: Consider making extra stuffed eggplants and freezing them for later. This way, you’ll have a convenient and delicious meal ready to bake whenever you need it.

What To Serve With Karniyarik

This stuffed eggplant dish is a satisfying meal on its own, combining protein from the meat filling with the wholesome goodness of eggplants. However, in Turkish cuisine, it’s rare to be served just one dish. There’s usually a variety to choose from. Turkish lentil soup (mercimek çorbası) pairs wonderfully with the stuffed eggplant, and mejadra (spiced lentils with rice) is also a perfect match.

karniyarik, on a plate ready to be served.

❄️ How to Store

Refrigerate: If you have any leftovers or you cooked this tasty dish in advance you can store it for later. Allow Karnıyarık to cool to room temperature after cooking, preventing moisture buildup. Place the stuffed eggplants in an airtight container, and store the container in the refrigerator, for 2-3 days.

Freeze: Store the container in the freezer for 2-3 months. Take the container out the night before you are planning on serving it to defrost naturally overnight.

Reheat: Gently reheat in a 360°F (180°C) oven until warmed through, about 20 minutes.

Eggplant and zucchini stir fry served in a white bowl.

More Eggplant Recipes You’ll Love

If you tried this Karnıyarık – Turkish stuffed eggplant recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Karniyarik – Turkish Stuffed Eggplant Recipe

What is Karniyarik

Why You Will Love This Recipe: