📝 About This Recipe
Karnıyarık, which translates to 'split belly,' is perhaps the most beloved eggplant dish in Turkish cuisine, dating back to the Ottoman era. It features tender, melt-in-your-mouth eggplants stuffed with a savory, spiced ground beef filling and simmered in a rich tomato-garlic broth. This dish perfectly captures the essence of Mediterranean cooking through the harmony of high-quality olive oil, sun-ripened vegetables, and aromatic herbs.
🥗 Ingredients
The Eggplants
- 6 pieces Medium Eggplants (preferably slender Italian or Japanese variety)
- 1/2 cup Olive Oil (for shallow frying the eggplants)
- 2 tablespoons Salt (for the soaking water)
The Filling
- 300 grams Ground Beef (lean or 80/20 mix)
- 2 medium Yellow Onion (finely diced)
- 2 pieces Cubanelle Peppers (or green bell peppers, finely chopped)
- 4 cloves Garlic (minced)
- 2 medium Tomatoes (peeled and diced)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Red Pepper Flakes (Pul Biber or Aleppo pepper)
- 1 teaspoon Salt (to taste)
The Sauce and Garnish
- 1 tablespoon Tomato Paste (mixed with 1.5 cups hot water)
- 3 pieces Cherry Tomatoes (halved for topping)
- 3 pieces Green Chili Peppers (sliced lengthwise for topping)
👨🍳 Instructions
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1
Peel the eggplants in a 'zebra' pattern, removing strips of skin lengthwise with a vegetable peeler. Leave the green stalks intact for an authentic look.
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2
Soak the eggplants in a large bowl of salted water for 20 minutes to remove any bitterness. Drain and pat them completely dry with paper towels to prevent oil splattering.
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3
Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Fry the eggplants on all sides until they are soft and golden brown. Transfer to a plate lined with paper towels to drain excess oil.
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4
In a separate pan, sauté the diced onions and chopped cubanelle peppers in 2 tablespoons of olive oil until softened and translucent, about 5-7 minutes.
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5
Add the ground beef to the pan. Cook, breaking it up with a wooden spoon, until it is browned and the liquid has evaporated.
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6
Stir in the minced garlic and 1 tablespoon of tomato paste. Cook for 2 minutes until fragrant. Add the diced tomatoes and cook until they release their juices.
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7
Season with salt, black pepper, and red pepper flakes. Remove from heat and fold in the fresh parsley. This is your 'harç' or filling.
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8
Place the fried eggplants into a deep baking dish or a wide pot. Use a knife to slit each eggplant lengthwise down the center, being careful not to cut all the way through to the bottom.
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9
Gently push the flesh aside with a spoon to create a pocket. Generously stuff each eggplant with the meat mixture until they are plump.
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10
Garnish each stuffed eggplant with a slice of tomato and a piece of green chili pepper.
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11
Whisk 1 tablespoon of tomato paste into 1.5 cups of hot water. Pour this sauce into the bottom of the baking dish (not over the eggplants).
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12
Bake in a preheated oven at 200°C (400°F) for 25-30 minutes, or simmer on the stovetop over low heat for 20 minutes, until the peppers on top are charred and the sauce is thickened.
💡 Chef's Tips
Always pat the eggplants completely dry after soaking; water and hot oil are a dangerous mix. If you want a lighter version, brush the eggplants with oil and roast them in the oven instead of frying. Use a high-quality Turkish tomato paste (salça) for the most authentic deep red color and umami flavor. Don't skimp on the onions; they provide the essential sweetness that balances the savory beef. Let the dish rest for 10 minutes after cooking to allow the flavors to meld and the sauce to set.
🍽️ Serving Suggestions
Serve warm with 'Şehriyeli Pirinç Pilavı' (Turkish rice pilaf with orzo). A side of thick, cold Turkish yogurt or 'Cacık' (yogurt with cucumber and mint) provides a refreshing contrast. Fresh, crusty sourdough bread is essential for mopping up the delicious tomato and olive oil sauce. Pair with a glass of 'Ayran' (salted yogurt drink) for the ultimate traditional experience. A simple shepherd's salad (Çoban Salatası) adds a crisp, acidic crunch to the meal.