Picture this: I’m diving into my kitchen adventure, transforming humble eggplants into a tantalizing masterpiece of flavors, all without breaking a sweat. Get ready to wow your taste buds with this savory stuffed eggplant delight that’s as comforting as it is delicious!
My love for authentic Turkish cuisine shines through in this delightful Karniyarik recipe. I adore how the tender eggplants are stuffed with a savory mix of ground beef, minced garlic, and finely chopped onion, all seasoned with a hint of cumin.
Topped with juicy tomato slices, this dish is both flavorful and nourishing.
Karniyarik Recipe Ingredients
- Eggplants: Low in calories, rich in fiber, support digestion.
- Olive Oil: Heart-healthy fat, anti-inflammatory properties.
- Ground Beef or Lamb: High in protein, provides iron and B vitamins.
- Tomato Paste: Provides umami flavor, rich in antioxidants.
- Garlic: Boosts immunity, adds aromatic depth.
- Tomato: Hydrating, rich in vitamins A and C.
- Green Bell Pepper: Crunchy, packed with vitamin C.
- Cumin: Adds warm earthiness, supports digestion.
Karniyarik Recipe Ingredient Quantities
- 4 medium-sized eggplants
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 250g ground beef or lamb
- 1 tablespoon tomato paste
- 1 medium tomato, diced
- 1 green bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh parsley
- 1/2 cup water
- 1 medium tomato, sliced (for topping)
- 2 long green peppers (for topping)
- 2 tablespoons olive oil (for drizzling)
How to Make this Karniyarik Recipe
1. Preheat your oven to 375°F (190°C). Wash the eggplants, then cut a slit down the center of each, taking care not to cut all the way through.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplants and cook, turning occasionally, until they’re softened and slightly brown, about 10 minutes. Remove and set aside to cool.
3. In the same skillet, add the chopped onion and sauté until it’s translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef or lamb to the skillet and cook, breaking it apart with a spoon, until it’s browned.
5. Stir in the tomato paste, diced tomato, green bell pepper, salt, black pepper, and cumin. Cook for about 5-7 minutes until the vegetables soften. Mix in the chopped parsley.
6. Scoop a small amount of the eggplant flesh out to create a hollow, then stuff each eggplant with the meat mixture.
7. Place the stuffed eggplants into a baking dish. Pour 1/2 cup of water into the dish around them.
8. Top each eggplant with a slice of tomato and place a long green pepper on top.
9. Drizzle 2 tablespoons of olive oil over the stuffed eggplants.
10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the tops are browned and everything is heated through. Enjoy!
Karniyarik Recipe Equipment Needed
1. Oven
2. Large skillet
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Baking dish
7. Aluminum foil
8. Measuring spoons
9. Measuring cups
FAQ
-
What is Karniyarik?
Karniyarik is a traditional Turkish dish featuring eggplants stuffed with a savory mixture of ground meat, onions, and spices. -
Can I use a different type of meat?
Yes, you can substitute ground beef or lamb with ground turkey or chicken for a lighter option. -
How should I prepare the eggplants?
After washing, grill or fry the eggplants whole, then slit them down the middle to create space for the filling. -
Can I make this dish vegetarian?
Absolutely, replace ground meat with a mixture of chopped mushrooms and lentils for a vegetarian version. -
What can I serve with Karniyarik?
Karniyarik pairs well with rice or bulgur pilaf and a side of yogurt or a fresh salad. -
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving.
Karniyarik Recipe Substitutions and Variations
- Ground beef or lamb: Substitute with ground turkey or chicken for a lighter option.
- Olive oil: Use vegetable oil or sunflower oil as an alternative.
- Fresh parsley: Substitute with fresh cilantro or dill for a different flavor profile.
- Tomato paste: Use an equal amount of blended canned tomatoes or tomato sauce if tomato paste is unavailable.
- Green bell pepper: Substitute with a red or yellow bell pepper for a sweeter taste.
Pro Tips
1. Salting the Eggplants: Before cooking, sprinkle a little salt on the cut surfaces of the eggplants and let them sit for about 20-30 minutes. This helps draw out any bitterness and excess moisture. Rinse and pat dry before proceeding to cook.
2. Enhance Flavor: Add a bay leaf or a pinch of cinnamon to the meat mixture as it cooks to enhance the flavor complexity. Remember to remove the bay leaf before stuffing the eggplants.
3. Uniform Cooking: For a more uniform tender texture, consider scooping out a bit more of the eggplant flesh before stuffing, and finely chopping it to incorporate into the filling mixture.
4. Topping Variation: Consider topping with cheese, such as mozzarella or parmesan, for additional flavor and a nice crust when baked without the foil in the final step.
5. Accompaniment Suggestion: Serve the stuffed eggplants with a side of plain or seasoned yogurt for a refreshing contrast. A dollop on top of the hot eggplant just before serving can enhance the dish wonderfully.
Karniyarik Recipe
My favorite Karniyarik Recipe
Equipment Needed:
1. Oven
2. Large skillet
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Baking dish
7. Aluminum foil
8. Measuring spoons
9. Measuring cups
Ingredients:
- 4 medium-sized eggplants
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 250g ground beef or lamb
- 1 tablespoon tomato paste
- 1 medium tomato, diced
- 1 green bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh parsley
- 1/2 cup water
- 1 medium tomato, sliced (for topping)
- 2 long green peppers (for topping)
- 2 tablespoons olive oil (for drizzling)
Instructions:
1. Preheat your oven to 375°F (190°C). Wash the eggplants, then cut a slit down the center of each, taking care not to cut all the way through.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplants and cook, turning occasionally, until they’re softened and slightly brown, about 10 minutes. Remove and set aside to cool.
3. In the same skillet, add the chopped onion and sauté until it’s translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef or lamb to the skillet and cook, breaking it apart with a spoon, until it’s browned.
5. Stir in the tomato paste, diced tomato, green bell pepper, salt, black pepper, and cumin. Cook for about 5-7 minutes until the vegetables soften. Mix in the chopped parsley.
6. Scoop a small amount of the eggplant flesh out to create a hollow, then stuff each eggplant with the meat mixture.
7. Place the stuffed eggplants into a baking dish. Pour 1/2 cup of water into the dish around them.
8. Top each eggplant with a slice of tomato and place a long green pepper on top.
9. Drizzle 2 tablespoons of olive oil over the stuffed eggplants.
10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the tops are browned and everything is heated through. Enjoy!
