Karnıyarık (Stuffed Eggplant with Meat)
Karnıyarık, or Stuffed Eggplant with Meat, is a traditional Turkish dish that delivers comfort in every bite. Tender eggplants cradle a savory filling of ground meat, tomatoes, and spices, creating a delightful blend of flavors and aromas. Perfect for family dinners or special gatherings, this dish not only satisfies hunger but also brings loved ones together around the table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
- 4 medium-sized eggplants
- 1 lb ground beef (or lamb)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 medium fresh tomatoes, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil (for greasing)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Slice each eggplant lengthwise and scoop out some flesh to create space for the filling.
- In a skillet over medium heat, sauté chopped onions until translucent, then add garlic and cook until fragrant. Stir in ground meat and cook until browned. Add tomatoes, tomato paste, salt, pepper, and paprika; mix well.
- Generously stuff each eggplant half with the meat mixture and place them in the greased baking dish.
- Cover with foil and bake for about 30 minutes. Remove foil in the last ten minutes to brown.
- Garnish with chopped parsley before serving hot alongside rice or crusty bread.
Nutrition
- Serving Size: 1 stuffed eggplant half (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 70mg