Stuffed Eggplant Recipe
My Stuffed Eggplant Recipe is a Turkish classic called Karnıyarık, made with pan-fried eggplants filled with ground meat, onions, tomatoes, garlic, and parsley, then baked in a light tomato sauce until soft and delicious.
Servings: 4 portions
Calories: 772kcal
Ingredients
- 4 medium eggplants
- ½ cup good quality olive oil (for frying the aubergines)
- 1 lbs ground lamb or beef (450 grams)
- 1 tablespoon good quality olive oil (for the meat filling)
- 2 onions (finely diced)
- 3 cloves garlic (finely chopped)
- 1 lbs finely chopped tomatoes (450 grams)
- 1 ½ tablespoon tomato paste
- 1 teaspoon salt (plus ⅓ teaspoon extra for the eggplants)
- 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 ⅔ cup/150 ml water (for the sauce)
Instructions
Cook the Eggplants
- Peel the eggplants in stripes, leaving some of the skin on to help them hold their shape.
- Heat a large heavy-based skillet over medium heat and add ½ cup / 120 ml olive oil.
- Fry the eggplants, turning them now and then, until they start to soften but still hold their shape.
- Transfer them to a colander or a plate lined with paper towel to drain any excess oil while you prepare the filling.
- For a lighter option, brush the eggplants with about 3 tablespoons / 50 ml olive oil and roast them at 400°F / 200°C for about 30 minutes, or air fry them at 400°F / 200°C for about 15 minutes, until softened.
Prepare the Meat Filling
- Use the same pan you cooked the eggplants in. Remove any excess oil, or add 1 tablespoon olive oil if the pan looks dry.
- Cook until browned, breaking it up into small pieces with a wooden spoon.
- Add the onions and cook until soft and translucent.
- Stir in the garlic and cook for another minute, making sure it does not burn.
- Add the chopped tomatoes, tomato paste, salt, black pepper, and red pepper flakes, if using.
- Cook for 5 to 6 minutes, stirring now and then, until the mixture thickens and most of the liquid has reduced.
- Stir in the chopped parsley, then remove the pan from the heat.
Stuff and Cook the Eggplants
- Preheat the oven to 356°F / 180°C.
- Place the cooked eggplants in a baking dish.
- Make a lengthwise slit down the middle of each eggplant, leaving about ½ inch / 1 cm at both ends. Do not cut all the way through the bottom.
- Gently open the slit with a spoon and season the inside of each eggplant with a little salt.
- Fill the eggplants generously with the meat mixture, piling it slightly on top if needed.
- Place a slice of tomato and a piece of Turkish pepper or green bell pepper on top of each stuffed eggplant.
- Mix ½ tablespoon tomato paste with ⅔ cup / 150 ml water, then pour the sauce into the baking dish around the eggplants.
- Cover the dish with a lid or aluminum foil and bake for 1 hour.
- Remove the lid or foil, add a little more water if the dish looks dry, and bake for another 15 minutes, or until the eggplants are completely soft.
- Let the stuffed eggplants rest for 10 minutes before serving. Garnish with extra chopped parsley if you like.
Pan Cooking Option
- After stuffing the eggplants, place them in a wide pan, stuffed side up.
- Pour the tomato sauce around them, cover with a lid, and cook over low heat for about 1 hour, or until the eggplants are completely soft.
- Check the pan now and then and add a splash of water if the sauce reduces too much.
Video
Notes
- Choose slightly firm eggplants with smooth, shiny skin. Avoid very large eggplants if possible, as they can have more seeds and a softer texture.
- Small or medium globe eggplants work best because they are easier to shape and fill.
- Peeling the eggplants in stripes helps them hold together while cooking.
- You can fry, roast, air fry, or grill the eggplants before stuffing them. Grilling over an open flame gives the dish a smoky flavor.
- Do not cut all the way through the eggplants when opening them. You only need enough space to create a pocket for the filling.
- If you have leftover meat filling, spoon it into the baking dish around the eggplants.
- You can prepare the stuffed eggplants a day or two ahead and bake them just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooked and cooled stuffed eggplants for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 356°F / 180°C until hot.
Nutrition
Calories: 772kcal | Carbohydrates: 42g | Protein: 26g | Fat: 58g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Cholesterol: 83mg | Sodium: 725mg | Potassium: 1905mg | Fiber: 18g | Sugar: 24g | Vitamin A: 3038IU | Vitamin C: 84mg | Calcium: 108mg | Iron: 4mg