Stuffed Eggplant (Karnıyarık)

Time
Total Time 80 min
Health Score
Health Score 7.5/10
Difficulty
Difficulty Medium
Servings
Servings 6

Karnıyarık, a beloved Turkish dish of stuffed eggplants, is a perfect combination of vegetables and meat that kids will love. This recipe requires pre-soaking eggplants in salted water to prevent excess oil absorption - a crucial step for healthier results. You can either bake it or cook it on the stovetop, making it versatile for different kitchen setups. The key to perfect Karnıyarık is properly preparing the eggplants: after soaking, they should be thoroughly dried and carefully fried to achieve the right texture. What distinguishes it from İmambayıldı is the minced meat filling, making it more protein-rich and filling for growing children.

Nutrition Information

High Fiber
165kcal
Calories
8g
Protein
15g
Carbohydrates
10g
Fat
5g
Fiber
20mg
Calcium
2mg
Iron
12mg
Vitamin C

Ingredients

  • 6 small eggplants (or 3 large ones, halved)
  • 3 green peppers
  • 2 medium onions
  • 2 tomatoes
  • 2 green peppers (for filling)
  • 2 cloves of garlic
  • 200g ground beef
  • 1 small cup hot water (for filling)
  • 1 tablespoon tomato paste (for sauce)
  • 1 cup hot water (for sauce)
  • Vegetable oil for frying
  • Salt
  • Black pepper
  • Red pepper flakes
  • Cherry tomatoes or 1 regular tomato for topping

Instructions

  1. Strip-peel the eggplants and soak them in salted water for 30 minutes to prevent oil absorption
  2. After soaking, wash thoroughly and dry with a towel
  3. Fry the eggplants in little oil until lightly browned
  4. Fry 3 green peppers in the same oil, set aside for garnish
  5. In the same pan, sauté chopped onions
  6. Add ground beef and cook until browned
  7. Add chopped peppers and garlic, sauté for 2 more minutes
  8. Add diced tomatoes, salt, black pepper, and red pepper flakes
  9. Add 1 small cup of hot water and simmer for 5 minutes
  10. Arrange eggplants in a baking dish, cut slits in their centers
  11. Press down in the slits to create space for filling
  12. Fill the eggplants with the meat mixture
  13. Top each eggplant with sliced tomatoes and fried peppers
  14. Mix tomato paste with 1 cup hot water
  15. Pour the sauce around (not over) the eggplants
  16. Bake at 170°C (340°F) for 20-25 minutes
  17. Alternatively, can be cooked on stovetop in a covered pot for the same duration

Serving Tips

  • Serve hot with rice or bulgur pilaf
  • Can be garnished with fresh parsley
  • Best enjoyed with yogurt on the side
  • Leftovers can be stored in the refrigerator for up to 2 days
  • Reheat in the oven or microwave before serving
  • For children, you can cut the eggplants into smaller pieces before serving