Karnıyarık: A Delightful Turkish Dish of Stuffed Eggplant

Karnıyarık, a classic Turkish dish, tantalizes the taste buds with its rich flavors and succulent textures. This traditional recipe features eggplants that are carefully slit and stuffed with a delectable mixture of ground meat, onions, tomatoes, herbs, and spices. The result is a mouthwatering dish that is both hearty and satisfying. Join us as we embark on a culinary journey to discover the secrets of making Karnıyarık and savor the authentic flavors of Turkish cuisine.

Ingredients

  • 4 medium-sized eggplants

  • 300 grams ground beef or lamb

  • 1 onion, finely chopped

  • 2 tomatoes, diced

  • 3 cloves of garlic, minced

  • 1 tablespoon tomato paste

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground paprika

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

1. Preparing the Eggplants

  • Start by washing the eggplants and patting them dry. Leave the stems intact.

  • Cut a slit lengthwise in each eggplant, taking care not to cut all the way through.

  • Place the eggplants in a bowl of salted water and let them soak for about 15 minutes. This helps to remove any bitterness.

  • After soaking, rinse the eggplants and pat them dry.

2. Cooking the Filling

  • Heat one tablespoon of olive oil in a large skillet over medium heat.

  • Add the chopped onion and minced garlic to the skillet, and sauté until they become translucent and fragrant.

  • Add the ground meat to the skillet and cook until it browns, breaking it up with a spatula or wooden spoon.

  • Stir in the diced tomatoes, tomato paste, cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.

3. Stuffing and Baking the Eggplants

  • Preheat the oven to 180°C (350°F).

  • Gently open the slit in each eggplant and spoon the prepared filling into the cavity. Press gently to close the eggplants.

  • Place the stuffed eggplants in a baking dish. Drizzle the remaining olive oil over the eggplants.

  • Cover the baking dish with aluminum foil and bake for about 35-40 minutes or until the eggplants are tender and cooked through.

4. Serving

  • Once the Karnıyarık is cooked, remove it from the oven and let it cool for a few minutes.

  • Garnish with freshly chopped parsley and serve hot.

  • Karnıyarık is commonly enjoyed with a side of pilaf, salad, or Turkish yogurt for a complete and satisfying meal.