Recipe for
Karnıyarık – Eggplants filled with Minced Meat
One of the most iconic dishes in Turkish home cooking, Karnıyarık brings together silky roasted eggplants and a savory ground meat filling. A staple on family dinner tables, this dish is both comforting and celebratory. In our host's kitchen, you might taste subtle additions that reflect their regional touch or memories from their mother's hand.
Ingredients:
4 medium eggplants
300g ground beeF
2 cloves garlic (minced)
2 tomatoes (grated or finely chopped)
1 tablespoon tomato paste
1–2 green peppers (chopped or sliced)
Salt
Spices of your choice
Olive oil (for frying)
Optional garnish: sliced tomatoes or peppers
4 medium eggplants
300g ground beeF
2 cloves garlic (minced)
2 tomatoes (grated or finely chopped)
1 tablespoon tomato paste
1–2 green peppers (chopped or sliced)
Salt
Spices of your choice
Olive oil (for frying)
Optional garnish: sliced tomatoes or peppers
Steps for
Karnıyarık – Eggplants filled with Minced Meat
1. Prepare the eggplants: Peel eggplants in stripes (like a zebra) and soak in salty water for 15–20 min. (Optional) Pat dry.
2. Fry: In a large pan, fry the eggplants on all sides until softened and lightly browned. Set aside on a paper towel.
3. Prepare the filling: In another pan, sauté garlic in a little oil. Add ground beef and cook until browned. Add tomato paste, chopped tomatoes, salt, pepper, and a bit of water. Let simmer for 10–15 min. Stir in the chopped peppers last.
4. Assemble: Make a slit in the middle of each eggplant and gently open it up. Fill with the beef mixture.
5. Cook on stove: Place the stuffed eggplants in a wide, shallow pan. Add ½ cup of water (with a little tomato paste for color). Cover and simmer gently for about 20–25 minutes, until everything is tender and flavorful.