Karniyarik (Turkish ground beef stuffed eggplant)

Based on 4 ratings

Sandra

Contributor

“Barely any other recipes find cooks so united in what belongs, and what doesn’t, as the stuffed eggplant. Hearty and refined, this dish can be served with couscous, flat bread, or rice.”

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!