Karnıyarık (Stuffed Eggplant with Meat)
Karnıyarık, or stuffed eggplant with meat, is a traditional Turkish dish that features tender roasted eggplants filled with a savory blend of ground meat, onions, and spices. This comforting meal is not only delicious but also visually appealing, making it perfect for weeknight dinners or special occasions. With its rich flavors and heartwarming aroma, Karnıyarık brings family and friends together for a memorable dining experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
- 4 medium eggplants
- 1 lb ground beef or lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 tsp olive oil (for sautéing)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp cumin
- 2 tbsp extra virgin olive oil (for drizzling)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- Halve each eggplant lengthwise and scoop out some flesh to create space. Sprinkle with salt and let sit for 10 minutes.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Add ground meat along with salt, pepper, paprika, and cumin; cook until browned.
- Stir in diced tomatoes and let simmer for five minutes.
- Fill each eggplant half generously with the meat mixture and place in the baking dish; drizzle with extra virgin olive oil.
- Bake for 30-35 minutes until eggplants are tender.
Nutrition
- Serving Size: 1 stuffed eggplant half (125g)
- Calories: 292
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 70mg