Karnıyarık (Turkish Stuffed Eggplant with Ground Beef)

Karnıyarık is a classic Turkish comfort food made of tender eggplants filled with seasoned ground beef, onions, tomatoes, and herbs, then baked until rich and flavorful. Traditionally served with plain rice or bulgur, this dish is hearty, satisfying, and full of Mediterranean flavors.

Ingredients

• 5 medium eggplants
• 4 tbsp olive oil (plus more for frying)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 400g (14 oz) ground beef
• 2 medium tomatoes, diced
• 2 tbsp tomato paste (divided)
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup fresh parsley, chopped
• 1–2 green peppers (sliced, for topping)
• 1 tomato, sliced (for topping)
• 1 cup water

Directions

1. Preheat oven to 190°C (375°F).
2. Peel eggplants in stripes (leaving some skin on) and cut a slit down the middle lengthwise without cutting all the way through. Soak in salted water for 15 minutes, then pat dry.
3. Heat olive oil in a pan and lightly fry eggplants until softened. Place in a baking dish.
4. In another pan, sauté onions in olive oil until golden. Add garlic, ground beef, salt, and pepper. Cook until beef is browned.
5. Stir in diced tomatoes, tomato paste, parsley, cumin, and paprika. Let simmer for 5–7 minutes.
6. Stuff the eggplants with the beef mixture. Top with slices of tomato and green pepper.
7. Mix water with a little tomato paste and pour around the eggplants in the baking dish.
8. Cover with foil and bake for 30–40 minutes until tender.
9. Serve warm with rice or Turkish pilaf.