“Karnıyarık” is a classic Turkish dish that can be translated as “split belly” or “split stomach.” It is a flavorful dish consisting of eggplants stuffed with a deliciously seasoned ground meat mixture.

Table of Contents

• About making Karniyarik
• How to serve Karniyarik
• Recipe
  • Servings
  • Preparation time
  • Cooking time
  • Ingredients
    • For the sauce
    • For garnish
  • Instructions
• Video
• The Dutch version of the recipe

About making Karniyarik

Eggplants: The eggplants are cut lengthwise and then scored, creating a slit in which the ground meat mixture is placed.

Ground Meat Mixture: Usually, lamb or beef mince is used, seasoned with onions, garlic, tomatoes, green bell peppers, herbs such as parsley and mint, and sometimes tomato paste.

Herbs and Spices: Typical herbs and spices added to the ground meat mixture include black pepper, paprika, and salt.

Tomatoes: Fresh tomatoes are often used, either sliced or puréed, to be poured over the stuffed eggplants.

Baking: The dish is baked in the oven until the eggplants are soft and the ground meat mixture is fully cooked.

How to serve Karniyarik

Karnıyarık is often served with Turkish rice or bread on the side. It is a popular dish in Turkish cuisine and is known for its flavorful combination of spices and textures. It is a hearty and satisfying dish enjoyed throughout Turkey.

Recipe

Servings

4

Preparation time

30 minutes

Cooking time

45 minutes

Ingredients

• 4 eggplants
• 300 grams of ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely chopped
• 1 tomato, diced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil (for the filling)
• Sunflower oil (for frying the eggplants)
• Fresh parsley (for garnish)

For the sauce

• 1 tablespoon tomato paste
• 1 cup hot water

For garnish

• Tomato slices
• Green pepper slices

Instructions

1. Prepare the eggplants:
   • Peel the eggplants in stripes (like a zebra pattern) and soak them in salted water for 20 minutes to remove bitterness. Then rinse and pat them dry with a paper towel.
2. Fry the eggplants:
   • Heat sunflower oil in a large frying pan over medium heat. Fry the eggplants until they are golden brown on all sides. Remove them from the pan and place them on paper towels to drain excess oil.
3. Prepare the filling:
   • In a separate pan, heat 2 tablespoons of olive oil. Add the finely chopped onion and sauté until translucent.
   • Add the minced garlic and chopped green bell pepper, and cook for another 2-3 minutes.
   • Add the ground beef, cook until browned, and break it apart with a spoon.
   • Stir in the diced tomato, tomato paste, salt, black pepper, and red pepper flakes (if using). Cook for another 5 minutes until everything is well combined. Remove from heat and set aside.
4. Assemble the dish:
   • Preheat your oven to 180°C (350°F).
   • Place the fried eggplants in an oven-safe dish. Make a slit lengthwise in each eggplant (without cutting all the way through) and gently press the sides to open them up.
   • Stuff each eggplant with the ground beef mixture.
5. Prepare the sauce:
   • Mix 1 tablespoon of tomato paste in a small bowl with 1 cup of hot water until smooth. Pour this sauce around the eggplants in the dish.
6. Garnish and bake:
   • Place a slice of tomato and a slice of green pepper on top of each stuffed eggplant for decoration.
   • Bake in the preheated oven for 25-30 minutes, until the eggplants are fully softened and the flavors meld together.
7. Serve:
   • Garnish with fresh parsley and serve hot, preferably with rice or bread on the side.

Video

Enjoy your homemade Karniyarik!

Afiyet Olsun!

The Dutch version of the recipe