Recipe & Video Turkish Stuffed Eggplants - Karniyarik

Hungry Man

Senior Member
7 Jul 2020
Local time
1:12 PM
Turkish Stuffed Eggplants - Karniyarik


  • 3 - 4 eggplants (medium to small size), approx. 1 kg
  • 1 onion
  • 300 g ground beef
  • 4-5 green chili
  • 2 cloves of garlic
  • 2 tomatoes
  • ½ cup parsley chopped
  • 4 tbsp olive oil
  • 1 tbsp chili paste
  • 1 tbsp tomato paste
  • 1 tsp chili flakes
  • 1 tsp salt and 1 tsp black pepper to season
  1. Peel the eggplants in stripes
  2. Rub the eggplants with plenty of salt and let them rest 30 minutes to get rid of the bitterness
  3. Cut the eggplants lengthwise halfway through and pat dry
  4. In a pan, heat up some oil and fry the eggplants and transfer to a papertowel
  5. Chop the onion, 1 green chili and the garlic
  6. Add 2 tbsp olive oil to a pan and start cooking the onion until translucent
  7. Add the ground beef and cook until slightly brown
  8. Once the ground beef is cooked, add the green chilies, the garlic and stir
  9. Add 1 tsp chili flakes
  10. Chop or grate 1 tomato and add together with 1/2 tbsp chili paste and 1/2 tbsp tomato paste
  11. Season with salt and pepper and bring to a simmer and cook for 15 minutes
  12. Chop ½ cup of parsley
  13. Turn off the heat and add the chopped parsley. This will be the filling.
  14. Layer the eggplants in an oven dish and open the cuts to stuff the filling
  15. Fill the cuts with the filling and garnish with tomato and chili slices
  16. For the sauce, heat 2 tbsp olive oil in a small pan
  17. Add 1/2 tbsp chili paste and 1/2 tbsp tomato paste and cook for 2-3 minutes
  18. Add 1 cup hot water and cook for 1-2 minutes.
  19. Pre-heat the oven to 200°C / 390°F
  20. Pour the sauce over the stuffed eggplants and cook in the oven for 25-30 minutes
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