Karniyarik (Turkish Stuffed Eggplant)
Karnıyarık means 'split belly,' which is in reference to the method used to stuff these eggplants. This Turkish dish is made with ground beef, mutton or lamb, and it is a perfectly seasoned tomatoey filling in an eggplant that has been slow-roasted until tender, flavourful and easy to stuff. It is quite simple to make and seasoning can be adjusted to your taste — adding or omitting spices to your preference. Top stuffing with extra strips of peppers if you like.
Ingredients
- 1 pound ground beef
- 2 medium to large eggplants or 4 small eggplants
- Olive oil
- 1/2 cup crushed tomatoes
- 1 green bell pepper small dice
- 2 large tomatoes small dice
- 1/2 tablespoon parsley chopped
- 1 large Spanish onion small dice
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 3/4 cup poblano peppers small dice
- 1 teaspoon ground coriander
- 1 tablespoon tomato paste
- 1/2 cup water or as needed
- Green pointed pepper for garnish
- Parsley for serving
- 1 cup chicken broth optional
Instructions
- Preheat oven to 400°F. Brush a bit of olive oil over the bottom of a baking dish.
- Peel 4 strips, spaced evenly apart, from each eggplant. Salt eggplants and let stand for 10 minutes. Pat off water that seeps from the eggplant.
- Place eggplants in the prepared dish.
- Bake in the preheated oven until eggplant just start to soften, 30 minutes.
- Remove from the oven and brush with some more olive oil. Leave oven on and let eggplant cool.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add onion, green pepper and salt; saute until onions are translucent and slightly golden brown and peppers have wilted and browned, about 5 minutes. Add beef or lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
- Add garlic, pepper, cumin, coriander, cayenne, parsley, tomato paste, crushed tomatoes, diced tomatoes and 1 teaspoon salt to the beef. Cook and stir for 2 minutes. Add poblano and cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes.
- Still in the baking dish, slice an opening into each eggplant through one of the peeled strips. Spread eggplant ‘bellies’ open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top.
- Pour chicken broth into pan (this is optional), I have baked ‘dry’ and it works just as well. Continue baking until eggplants are very soft and tender, about 30 minutes. Spoon pan drippings on top to serve.
