Recipe for
Karnıyarık – Stuffed Eggplants with Minced Meat
A classic Turkish home dish; stuffed eggplants baked in tomato sauce.
Ingredients:
Main ingredients:
6 medium eggplants
300–350 g minced meat (medium-fat beef or a mix of beef and lamb)
Cooking oil
1 large onion (finely chopped)
A handful of parsley (chopped)
2 green peppers (finely chopped)
2 tomatoes (diced or grated)
1 tablespoon tomato paste
Salt
black pepper
red pepper flakes
For the sauce:
1 tablespoon tomato paste
1½ cups hot water
A pinch of salt
For garnish:
Tomato slices
Main ingredients:
6 medium eggplants
300–350 g minced meat (medium-fat beef or a mix of beef and lamb)
Cooking oil
1 large onion (finely chopped)
A handful of parsley (chopped)
2 green peppers (finely chopped)
2 tomatoes (diced or grated)
1 tablespoon tomato paste
Salt
black pepper
red pepper flakes
For the sauce:
1 tablespoon tomato paste
1½ cups hot water
A pinch of salt
For garnish:
Tomato slices
Steps for
Karnıyarık – Stuffed Eggplants with Minced Meat
1. Prepare the eggplants; Peel the eggplants in stripes (leaving some skin).; Soak them in salted water for 20 minutes; then dry well.; Fry them in hot oil until slightly soft and golden.; Place on paper towels to remove excess oil.
2. Prepare the filling; Heat 2 tablespoons of oil in a pan.; Add the chopped onion and green pepper; and sauté until soft.; Add the minced meat and cook until it releases and reabsorbs its juices.; Stir in the tomato paste and diced tomatoes.; Add chopped parsley; salt; black pepper; and red pepper flakes.; Cook for another 5–6 minutes — the filling is ready.
3. Stuff the eggplants; Place the fried eggplants on a baking tray.; Make a lengthwise cut in the center (don’t cut all the way through).; Gently open each eggplant and fill it with the meat mixture.; Top with a slice of tomato (and optionally a green pepper piece).
4. Prepare the sauce; In a small bowl; mix tomato paste with hot water and a little salt.; Pour the sauce into the tray (around the eggplants; not on top).
5. Bake; Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes; until the sauce slightly thickens and the eggplants are tender.