Karniyarik - Turkish Stuffed Eggplant Recipe
Enjoy the rich flavors of Karnıyarık, a Turkish stuffed eggplant dish that captures the essence of Middle Eastern cuisine. Succulent eggplants filled with spiced meat, baked to perfection, and served with traditional accompaniments make this a truly satisfying and flavorful experience.
Servings: 4 people
Ingredients
- 2 medium-sized eggplants
- 500 gramm ground meat such as lamb or beef approximately 1.1 lbs
- 1 brown onion, diced
- 2-3 fresh garlic cloves, minced or finely chopped
- 2 teaspoons groundn cumin
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon allspices
- 1/2 teaspoon cayenne pepper or chili flakes
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley or cilantro (coriander) leaves
Instructions
Preparation:
- Preheat your oven to 200°C (400°F) and line a baking tray or large dish with parchment paper.
Preparing and Baking the Eggplants:
- Wash and dry the eggplants.Halve the eggplants lengthwise and place them on a chopping board. Use a small sharp knife to carefully cut along the skin without piercing it completely (refer to the picture in the blog post above).
- Scoop out the eggplant flesh with a large tablespoon, creating boats. Keep the flesh.
- Arrange the eggplant boats on the baking tray, drizzle with extra virgin olive oil, and sprinkle with sea salt and black pepper.Bake in the preheated oven for 25 minutes.
Preparing the Meat Stuffing:
- Chop the remaining eggplant into small cubes and finely chop the onions.
- Heat a skillet over medium-high heat, add a tablespoon of olive oil.Sauté chopped onions and crushed garlic until softened.Add the lamb mince, breaking it into even texture with a spatula, and cook for 6 to 8 minutes.Mix in the spices and let them infuse for a minute. If the skillet becomes too dry, add a splash of water to prevent stickingAdd the chopped eggplant flesh and cook for 2-3 minutes until the eggplant has softened and reduced in size.Add chopped cilantro leaves, mix, and remove from the heat.
Bring it together:
- Carefully remove the baked eggplant boats from the oven.
- 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.
Serve:
- Take out the stuffed eggplants and garnish with chopped parsley or cilantro.Serve with a dollop of cacık on the side.Your Karnıyarık is ready to be enjoyed!
Notes
- Eggplant Selection: Choose medium-sized eggplants that are firm and glossy for the best results.
- Spice Level: Adjust the red pepper flakes according to your spice preference. Increase or decrease the amount for more or less heat.
- Meal Prep: You can prepare the stuffed eggplants ahead of time and freeze them for later use. Just follow the freezing and reheating instructions in the recipe.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave before serving.
