Karnıyarık (Turkish stuffed eggplant) — ingredients and method
The showpiece of Turkish eggplant dishes: fried eggplants filled with seasoned mince and baked under tomato and pepper. Copy the ingredients to your room, tick them off in the shop, and follow the steps on your phone.
Serves 4 · 1 hr
In short
Karnıyarık, Turkish stuffed eggplant, takes 4 medium eggplants, 300 g ground beef, 2 onions, 3 garlic cloves, 3 tomatoes, 4 long green peppers, parsley and tomato paste; it serves 4 and takes about 1 hour. Fry the eggplants, slit them open, fill them with the spiced mince, top with tomato and pepper and bake at 200 °C for 25–30 minutes with a cup of hot water in the dish.
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Ingredients
- Eggplants4 medium
- Ground beef300 g
- Onions2 medium
- Garlic3 cloves
- Tomatoes3
- Long green peppers4
- Parsley½ bunch
- Tomato paste1 tbsp
- Sunflower oil1 cup
- Salt1 tsp
- Black pepper½ tsp
Method
Peel the eggplants in stripes, soak in salted water for 15 minutes, then rinse and pat dry. Preheat the oven to 200 °C (400 °F).
Fry the eggplants in hot oil until golden on all sides and drain on paper towels. Slit each lengthways and press open to make a pocket.
In the same pan, soften the finely chopped onions; add the mince and cook 8 minutes until the liquid evaporates.
Add the crushed garlic, tomato paste, salt and pepper and stir for 2 minutes. Mix in one grated tomato and the parsley, then take off the heat.
Lay the eggplants in a baking dish and spoon in the filling. Top each with a slice of tomato and half a green pepper.
Pour 1 cup of hot water into the dish around the eggplants. Bake 25–30 minutes until the tops brown; rest 5 minutes, then serve.
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Frequently asked questions
Can karnıyarık be made without frying the eggplants?
Yes. Brush them with oil and roast at 200 °C for 20–30 minutes until soft, then stuff and bake again. The flavour is slightly different, but the dish comes out much lighter.
How do I keep eggplant from tasting bitter?
Bitterness is more likely in large, seedy or older eggplants. Peel them in stripes and soak in salted water for 15 minutes, and choose small to medium ones that are glossy and firm.
Can I prepare karnıyarık ahead?
Yes. Cool the filling, stuff the eggplants, cover and refrigerate for up to a day; add the hot water and bake when you're ready. Cooked karnıyarık keeps 2–3 days in the fridge.
Can I change the list?
Of course. The ready-made list is just a starting point: delete, add, move items between categories.
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No. A room code is all it takes — no email, password or signup.
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As long as you use it. A list is only deleted after a month without any activity; even opening the room resets the clock.
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Yes. With the room open, tap "Save Room" to add it to your home screen and open it with one tap.