Karniyarik - Meat Stuffed Eggplants, also known as "split belly" in Turkish, is a popular and delicious dish that originated in the Ottoman Empire. This traditional recipe features tender eggplants stuffed with a savory mixture of minced meat, onions, tomatoes, and spices.
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It is the ultimate comfort food that you can serve on its own or pair with some fluffy Turkish Rice (Sehriyeli Pilav) and Cacik (Turkish Yoghurt with Cucumbers). Whether you're a fan of Mediterranean cuisine or simply looking to try something new, Karniyarik is a must-try dish that is both easy to make and packed with delicious flavors.
Eggplant - a.k.a aubergine is very popular in Turkey and there are around 150 different aubergine dishes in Turkish Cuisine. Karniyarik is one of the much-loved eggplant dishes and you can find it anywhere you go in Turkey. Although it is originally made with ground lamb, you can also make it with ground beef or chicken.
What is Karniyarik?
Karniyarik can be literally translated as "riven belly" or "split belly" in Turkish. It is a very popular dish made with fried or roasted eggplants prepared by slicing them down the middle and creating a pocket for the tomatoey mince&onion filling.
The dish has its roots in the Ottoman Empire, where it was a popular dish among the upper classes. Over time, it became a staple of Turkish cuisine and is now widely enjoyed throughout the country.
It is usually cooked during summer when the eggplants are at their best but you can enjoy them any time of the year as long as you can get hold of eggplants.
The vegetarian version of Karniyarik is called Imam Bayildi (Turkish Stuffed Eggplant) which is most popular in the Mediterranean and Aegean parts of Turkey.
Why This Recipe Works?
- It is very easy to make with step-by-step pictures and instructions.
- You can prepare Karniyarik a few days in advance and bake or cook it just before serving.
- The leftovers would keep for up to 5 days in the fridge or up to 3 months in the freezer.
- If you like the Mediterranean diet, you should definitely try this Turkish stuffed eggplant recipe!
Ingredients and Substitutes
- Eggplants/Aubergines - Pick slightly firm but not hard aubergines with shiny&smooth skin and peel them in stripes like a zebra pattern.
- Ground meat - You can use ground lamb, beef, or even a mixture of both for this recipe.
- Olive oil - I use good quality olive oil to achieve the best flavor. Be generous about it when you are making an aubergine dish as olive oil gives the dish a nice and rich flavor.
- Tomatoes - Use the best tomatoes you can find (like plum tomatoes).
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes and bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
- Parsley - It adds balance to savory dishes and is one of the most popular herbs in Mediterranean cooking. You can omit it if you prefer.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
How to Choose the Best Eggplants for Karniyarik?
Globe aubergines/eggplants, also known as Italian eggplants, work the best for this recipe as it is easier to shape them like a boat.
Small ones are better, they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter. If you buy large ones, cut them in halves before frying them.
Pick slightly firm but not hard eggplants with a shiny&smooth skin
How to Make Karniyarik?
Although making Karniyarik - Meat Stuffed Turkish Eggplants takes a little bit of time, this is a very simple recipe to follow. However, to achieve the best results, you need to follow a few simple steps:
Cook the Eggplants
Firstly, peel the eggplants in stripes to resemble a zebra pattern. And then decide how you want to cook them to make this delicious dish. You can either fry them in a pan or an air fryer, bake in the oven, or grill them on an open fire.
The most traditional way is to fry the eggplants with olive oil in a pan and then fill them with mince filling.
To fry the eggplants, heat a heavy-based frying pan over medium heat. Add the olive oil and then fry the eggplants until they start to soften but still have a bit of firmness, turning occasionally.
Alternatively, brush the eggplants with a generous amount of olive oil (approximately 50 ml) and then roast in a preheated oven at 200° C (400° F) until starting to soften, for about 30 minutes, or in the air fryer at 200° C (400° F) for 15 minutes.
You can also grill the eggplants over the open-fire flame if you would like them to have a smoky flavor. Make sure to poke them with a fork a few times before grilling them. Leave them on a colander to get rid of the excess oil and then proceed to prepare the filling.
Prepare the Meat Filling
Use the same pan you fried the aubergines for making the filling. Get rid of the excess oil if there is any or add a tablespoon of olive oil if there is no oil left in the pan.
Put the pan on medium heat and then add the mince. Cook it until brown, breaking it down into small pieces with a wooden spoon.
Add the onions and sauté until soft and translucent without browning them.
Stir in the garlic and then sauté for another minute, stirring continuously, without burning the garlic.
Add the tomatoes, tomato paste, salt, and black pepper. Stir well and let them cook for 5-6 minutes or until the sauce starts to thicken.
Stir occasionally to avoid it catching the bottom. Sprinkle on the chopped parsley, stir well, and then take the pan off the heat.
Stuff the Eggplants and Cook
Preheat the oven to 180° C (356° F). Cut lengthwise in the eggplants, leaving 2 cm (1") at both ends, without piercing through the bottom.
Season with some salt. Carefully stuff them with a help of a spoon.
Try to fit in as much filling as possible, piling them up a little bit if necessary. Arrange the eggplants on a baking dish stuffed side up.
To make the sauce, mix half a tablespoon of tomato paste with 150 ml of water and then pour this over the eggplants.
Cover the oven dish with a lid or tin foil and then place it in the oven. Bake the eggplants for an hour and then remove the lid/tin foil.
Add more water if it looks a little dry and let them bake for another 15 minutes until the eggplants are completely soft.
Let them cool completely and then garnish with some chopped parsley before serving.
Top Tips From the Chef
- Globe aubergines/eggplants, also known as Italian eggplants, work the best for this recipe as it is easier to shape them like a boat.
- Stuff the eggplants generously: Use a spoon to stuff the eggplants with the filling, making sure to fill them all the way to the top. Press down gently on the filling to pack it in tightly.
- If you have any leftover filling after stuffing the eggplants, add it to your dish, in between the eggplants.
- Alternatively, you can keep the filling and crack an egg or two and turn it into a delicious lunch.
What to Serve with Karniyarik?
The most common way to serve this meat-stuffed eggplant dish is with some yogurt dishes such as Cacik (Turkish Yoghurt with Cucumbers) and Haydari (Turkish Yoghurt Dip) or a bowl of refreshing salad such as Turkish Shepherd Salad (Coban Salatasi) and Gavurdagi Salatasi (Tomato and Walnut Salad).
You can also serve Karniyarik with a slice of crusty bread such as Dutch Oven Sourdough Bread or a bowl of Turkish Rice Pilaf (Sehriyeli Pilav)
Recipe FAQs
Yes, they freeze beautifully. To freeze this dish, cool down the cooked stuffed eggplants completely, then place them in an airtight container.
You can keep them in the freezer for up to 3 months. When ready to serve, thaw them in the fridge overnight and reheat them in the oven for about 15 minutes at 180° C (356°F).
Yes, you can prepare this meat-stuffed eggplant dish a couple of days in advance and cook it just before serving. Keep it refrigerated until you need it and take it out of the fridge 30 minutes before cooking it.
Yes, you can also cook Karniyarik in a pan. After filling the eggplants, place them in a pan stuffed side up. Put a lid on the pan and then cook them over low heat for an hour or until the eggplants are completely soft. Check the pan occasionally and then add more water if it looks a little dry.
Related Recipes
For more delicious eggplant recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Turkish meat-stuffed eggplant dish "Karniyarik" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Karniyarik - Meat Stuffed Eggplants
Equipment
- 1 peeler
Ingredients
- 4 eggplants (250 - 300 grams each)
- 100 ml good quality olive oil (for frying the aubergines)
- 400 g ground meat (lamb or beef)
- 1 tablespoon good quality olive oil (for the mince filling)
- 2 onions (finely diced)
- 3 cloves garlic (finely chopped)
- 400 g tomatoes (finely chopped)
- 1 ½ tablespoon tomato paste
- 1 teaspoon salt (plus ⅓ teaspoon extra for the aubergines
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chili (optional)
- ½ cup chopped parsley
- 1 tomato (for garnish)
- 1 Turkish pepper or ½ green bell pepper (for garnish)
- ½ tablespoon tomato paste diluted in 150 ml water (for the sauce)
Instructions
Cooking the Eggplants
- Peel the eggplants in stripes to resemble a zebra pattern.
- Heat a heavy-based frying pan over medium heat.
- Add the olive oil and fry the eggplants until they start to soften but still have a bit of firmness, turning occasionally.
- Alternatively, brush the eggplants with a generous amount of olive oil (approximately 50 ml) and either roast in a preheated oven at 200 °C (400° F) until starting to soften, around 30 minutes, or in an air fryer at 200 °C (400° F) for 15 minutes.
- Leave them on a colander to get rid of the excess oil and proceed to prepare the filling.
Preparing the Meat Filling
- Use the same pan you fried the eggplants for making the filling.
- Get rid of the excess oil if there is any or add a tablespoon of olive oil if there is no oil left in the pan.
- Put the pan on medium heat and add the ground meat.
- Cook it until brown, breaking it down into small pieces with a wooden spoon.
- Add the onions and sauté until soft and translucent without browning them.
- Stir in the garlic and sauté for another minute, stirring continuously, without burning the garlic.
- Add the tomatoes, tomato paste, salt, and black pepper stir well, and let them cook for 5-6 minutes or until the sauce starts to thicken. Stir occasionally to avoid it catching the bottom.
- Sprinkle on the chopped parsley, stir well and take the pan off the heat
Stuffing and Cooking the Eggplants
- Preheat the oven to 180° C (356° F).
- Make a cut lengthwise in the eggplants, leaving 2 cm at both ends, without piercing through the bottom. Season them with some salt.
- Carefully stuff the eggplants with a help of a spoon. Try to fit in as much filling as possible, piling them up a little bit if necessary.
- Place the eggplants on a baking dish stuffed side up.
- To make the sauce, mix half a tablespoon of tomato paste with 150 ml of water and pour this over the aubergines.
- Cover the oven dish with a lid or tin foil and place it in the oven.
- Bake the eggplants for an hour and then remove the lid/tin foil.
- Add more water if it looks a little dry and bake them for another 15 minutes or until the eggplants are completely soft.
- Alternatively, you can cook them in a pan. After filling the aubergines, place them in a pan stuffed side up. Put a lid on the pan and cook them over low heat for an hour or until the eggplants are completely soft. Check the pan occasionally and add more water if it looks a little dry.
- Let them cool completely and garnish with some chopped parsley and fresh tomato slices before serving.
Notes
- Pick slightly firm but not hard eggplants with shiny&smooth skin.
- You can also grill the eggplants over the open-fire flame if you would like them to have a smoky flavor.
- If you have any leftover filling after stuffing the eggplants, add it to your dish, in between the eggplants.
- You can prepare this stuffed aubergine dish a couple of days in advance and cook it just before serving.
- Globe aubergines/eggplants, also known as Italian eggplants, work the best for this recipe as it is easier to shape them like a boat.
Nutrition
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Dona
I made this recipe for my dinner guests and they all asked for the recipe! I used tinned tomatoes and added a pinch of sugar. And used my air fryer to cook the aubergines. Turned out just perfect!
Gina
Love this recipe! My guests asked me for the recipe and took the leftovers home!