Karniyarik (Turkish ground beef stuffed eggplant)

Based on 37 ratings

Sandra Schumann

Contributor

Difficulty

Medium 👍
15
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g ground beef
eggplants
1 tbsp olive oil
200 g tomatoes
10 g parsley
onion
2 cloves garlic
1 tsp smoked paprika powder
½ tsp chili powder
½ tsp ground cumin
1 tsp ground coriander
4 tsp tomato paste
200 ml water
green pointed pepper (for garnish)
red pointed pepper (for garnish)
parsley (for serving)
olive oil
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking dish
  • frying pan
  • spatula
  • saucepan

Nutrition per serving

Cal
498
Protein
38 g
Fat
31 g
Carb
17 g
  • Step 1/4

    Preheat the oven to 200°C/390°F. Peel the eggplants lengthwise, alternating to create a striped pattern. Make a shallow cut along the length of each eggplant and rub the flesh with olive oil and salt. Transfer to a baking dish and bake for approx. 30 min., or until they are soft and lightly browned.
    • eggplants
    • 1 tbsp olive oil
    • oven
    • cutting board
    • knife
    • baking dish

    Preheat the oven to 200°C/390°F. Peel the eggplants lengthwise, alternating to create a striped pattern. Make a shallow cut along the length of each eggplant and rub the flesh with olive oil and salt. Transfer to a baking dish and bake for approx. 30 min., or until they are soft and lightly browned.

  • Step 2/4

    Chop tomatoes and finely chop parsley. Peel and mince onion and garlic. Heat olive oil in a frying pan over medium heat, then add ground beef. Add onion and garlic and sauté for another 5 min. Add spices and half the tomato paste, tomatoes, and parsley. Stir to combine. In a separate saucepan, bring water to a boil with the rest of the tomato paste.
    • 200 g tomatoes
    • 10 g parsley
    • onion
    • 2 cloves garlic
    • 300 g ground beef
    • 1 tsp smoked paprika powder
    • ½ tsp chili powder
    • ½ tsp ground cumin
    • 1 tsp ground coriander
    • 4 tsp tomato paste
    • 200 ml water
    • olive oil
    • frying pan
    • spatula
    • saucepan

    Chop tomatoes and finely chop parsley. Peel and mince onion and garlic. Heat olive oil in a frying pan over medium heat, then add ground beef. Add onion and garlic and sauté for another 5 min. Add spices and half the tomato paste, tomatoes, and parsley. Stir to combine. In a separate saucepan, bring water to a boil with the rest of the tomato paste.

  • Step 3/4

    Remove the eggplants from the oven and use a fork to make room for the filling where you had sliced it before baking. Fill with the minced meat mixture.

    Remove the eggplants from the oven and use a fork to make room for the filling where you had sliced it before baking. Fill with the minced meat mixture.

  • Step 4/4

    Top each eggplant with thin strips of green and red pointed pepper. Pour the tomato sauce into the dish, and bake at 200°C/390°F. for approx. 15 min., or until the peppers are lightly browned. Enjoy!
    • green pointed pepper (for garnish)
    • red pointed pepper (for garnish)

    Top each eggplant with thin strips of green and red pointed pepper. Pour the tomato sauce into the dish, and bake at 200°C/390°F. for approx. 15 min., or until the peppers are lightly browned. Enjoy!