Karnıyarık is a beloved Turkish dish featuring eggplants stuffed with a flavorful mixture of ground beef, onions, tomatoes, and spices. This hearty and satisfying dish is traditionally baked in the oven, allowing the flavors to meld together beautifully. The soft, tender eggplant serves as the perfect vessel for the rich and savory filling, making it a favorite at family dinners and special occasions.
Karnıyarık Ingredients:
4 medium eggplants
300g ground beef
1 onion, finely chopped
2 cloves garlic, minced
2 tomatoes, chopped
2 green peppers, sliced
1 tablespoon tomato paste
1 teaspoon paprika
Salt and pepper to taste
1/4 cup olive oil
Fresh parsley for garnish
Karnıyarık Instructions:
Preheat the oven to 180°C (350°F).
Cut each eggplant lengthwise, leaving the ends intact, and partially scoop out the flesh to create a hollow.
Sprinkle the eggplants with salt and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
In a large pan, heat olive oil and fry the eggplants until they are golden brown and soft. Remove and set aside.
In the same pan, sauté the chopped onion and garlic until soft. Add the ground beef and cook until browned.
Stir in the tomato paste, chopped tomatoes, green peppers, paprika, salt, and pepper. Cook until the mixture is well combined and the tomatoes are soft.
Stuff the fried eggplants with the beef mixture and place them in a baking dish.
Pour a little water into the dish, cover with foil, and bake for 30 minutes.
Garnish with fresh parsley before serving.