🍆 Karnıyarık (stuffed eggplant)

Name: Karnıyarık (stuffed eggplant)
Total time: 70 min
Yield: 4
Cuisine: Turkey
Ingredients: 4 medium eggplants; 300 g minced beef; 1 onion, finely chopped; 2 green peppers, chopped; 3 tomatoes (2 chopped, 1 sliced); 1 tbsp tomato paste; 3 tbsp oil, salt, black pepper, chopped parsley

Origin: Turkey

360kcal

per serving · 300 g

120kcal

per 100 g

16 gProtein5.4 g / 100 g

26 gFat8.5 g / 100 g

16 gCarbs5.4 g / 100 g

Karnıyarık is a Turkish dish of whole eggplants, fried or roasted until soft, split down the middle and filled with minced beef cooked with onion, tomato and green pepper. They are topped with a slice of tomato and pepper and baked in a little tomato sauce. The eggplant becomes silky and the filling juicy; it is usually served with rice pilaf.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb5.4 g carbs per 100 g

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

eggplantground beeftomatoonionblack pepper

Recipe

4 servings70 min

Ingredients

4 medium eggplants
300 g minced beef
1 onion, finely chopped
2 green peppers, chopped
3 tomatoes (2 chopped, 1 sliced)
1 tbsp tomato paste
3 tbsp oil, salt, black pepper, chopped parsley

Method

Peel the eggplants in stripes, brush with 2 tbsp oil and roast at 200 °C for 25 minutes until soft.
Fry the onion in the remaining oil, add the beef and cook until browned.
Add the peppers, chopped tomatoes and seasoning and cook for 5 minutes.
Split each eggplant lengthwise, open the pocket and fill with the meat.
Top with tomato slices, pour over the tomato paste mixed with 150 ml water and bake for 20 minutes.

How to make it lighter

Roast the eggplants instead of deep-frying them — they absorb far less oil.
Use lean minced beef and drain off the fat after browning.
Serve with salad instead of rice pilaf for a lighter plate.

History

The name means 'split belly' in Turkish, describing how the eggplant is opened for the filling. It is a classic of Ottoman-influenced home cooking and of lokanta canteens across Turkey.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →