Whether you serve this freezer-friendly dinner on a bed of bulgur wheat pilaf or with a side of creamy tzatziki or a serving of ayran, it’s bound to make mouths water. If you’re still craving Turkish cuisine after this picture-perfect meal, there are so many other recipes to try! You’ll rave about my garlicky Eggplant Yogurt Dip, hearty Simit Recipe, and spicy Turkish Kofta Recipe.
What is Karniyarik?
Karniyarik is a popular Turkish eggplant dish usually made during the summer months when eggplants are in season. The original recipe is made by first frying whole eggplants and then filling them with a ground beef mixture. They are then finished in the oven after being drizzled with a quick tomato sauce. Our version of this popular eggplant dish is made healthier (and easier) by roasting whole eggplants in the oven rather than frying them in oil.
More Turkish Eggplant Recipes You Might Also Like:
Eggplant with yogurt Baba Ghanouj Eggplant Beef Stew Imam Fainted Turkish Eggplant Kebab Roasted Eggplant Pomodoro
This recipe was originally published in July 2013 but updated with helpful notes in August 2021.
Visually impressive and easy to serve, this recipe makes for a gorgeous table presentation. Wow your dinner party guests the next time you treat them to this one-portion meal. Out of all the Turkish aubergine recipes, this one has stood the test of time. In fact, it was one of the most popular eggplant dish among Ottoman Empire royalty! Turkish eggplant recipes are a great way to eat from your garden this eggplant season without boring your taste buds. Say yes to healthy eating with this nutritious take on a classic. Though the original recipe uses fried eggplant, my version uses whole roasted eggplants (or even fire-roasted eggplants) instead.
Eggplants:
For this recipe, you’ll need 5 medium-sized eggplants. To make your Turkish aubergine recipes as authentic as possible, try to find eggplants that are long and lean. However, amongst all the different kinds of eggplants, globe eggplants (the ones I used in the pictures) are the easiest to find so I use them in my recipe. If they are too large to fit in one baking dish, you may have to roast them in separate sheet pans. Pro Tip: When you’re on the hunt for the perfect eggplants, try to select ones that are heavy for their size, firm to the touch, and not bruised. Also, try to choose eggplants that are of similar size to one another to ensure even cooking.
The Stuffing – Meat Filling Mixture:
For the ground beef filling, gather olive oil, chopped onion, ground cumin, bell peppers, ground beef, garlic, diced tomatoes, salt, black pepper, Italian parsley, hot water, and tomato paste.
Turkish Bulgur Pilaf: Every flavor in my hearty Turkish eggplants comes to life when served on a bed of herby, vegan bulgur. Tzatziki Sauce: There’s no better pair than creamy, tangy tzatziki sauce and meaty Turkish baked eggplant filled with ground beef. Piyaz Salad: Soft beans, juicy tomatoes, and zesty citrus make the ultimate side dish for this summer-ready meal.
Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes. Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months. Thawing: Remove the karniyarik from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
Frying: Want to add richness to your Turkish stuffed eggplant? Try frying your eggplant the authentic Turkish way, and every plate will be licked clean. Instead of roasting the eggplants, cut a slit in the eggplants and soak them in salted water for 30 minutes. Then, squeeze the eggplants dry with a clean kitchen towel. Heat some vegetable oil in a deep frying pan and fry the eggplants evenly on each side, until they’re soft and browned. Finally, remove the fried eggplant from the pan and rest it on a paper towel to absorb excess oil. Roasted Halved Eggplants: You can also roast eggplant halves in the oven and stuff each half one by one with the meat sauce. Fire roasting: A great way to add smokiness to this Turkish summer classic is to roast the eggplant before adding the filling. Just place the eggplants on a gas stove, turn them with a set of tongs, and roast them until fully softened. Once cooked, set the eggplants on a casserole dish. Slice open the belly section of the eggplant and fill it with the stuffing. Follow the rest of the recipe as written.For full instructions, advice, and tips on how to make this fiery substitute, follow my Fire Roasted Eggplant recipe.
Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor. Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal. Size of the eggplant: You may have to adjust the amount of the meat sauce depending on the size of your eggplant. If yours are larger, use more ground meat to ensure that you have enough filling. If you prefer a meat free version of stuffed eggplants, be sure to try my Mediterranean Vegetarian Stuffed Eggplant recipe.
