Karnıyarık
Belly Split Open
A classic Turkish dish featuring tender, fried eggplants that are "split open" and generously filled with a savory mixture of ground meat, onions, tomatoes, and peppers. It's a hearty and flavorful main course.
🧂 Ingredients
- 4 Medium eggplants(Choose firm eggplants of similar size.)
- 300 g Ground beef(80/20 lean to fat ratio is ideal for flavor.)
- 1 medium Yellow onion(Finely chopped.)
- 3 Tomatoes(2 for the filling, 1 for topping. Ripe tomatoes are best.)
- 2 Green bell pepper(Finely chopped. Any color bell pepper can be substituted.)
- 2 cloves Garlic(Minced. Optional but recommended for extra flavor.)
- 1 tbsp Tomato paste
- 1/4 cup Fresh parsley(Chopped, for the filling.)
- to taste Salt
- to taste Black pepper
- approx. 1 cup Vegetable oil(For frying the eggplants. You can also use sunflower or canola oil.)
- 1/2 cup Hot water(For the baking sauce.)
👨🍳 Instructions
- 1
Prepare the eggplants: Peel the eggplants lengthwise, leaving alternating strips of skin on for visual appeal and texture. Make a deep slit down the center of each eggplant lengthwise, being careful not to cut all the way through to the bottom. This creates a pocket for the filling. Place the prepared eggplants in a bowl of salted water for about 20-30 minutes to draw out bitterness and prevent browning. Drain and pat them thoroughly dry with paper towels.
⏱️ 30 minutes (including soaking time) - 2
Fry the eggplants: Heat about 1 inch of vegetable oil in a large, deep skillet or pot over medium-high heat until shimmering (around 180°C / 350°F). Carefully place the eggplants in the hot oil, a few at a time, and fry for about 5-7 minutes per side, until golden brown and tender. They should puff up slightly. Remove with a slotted spoon and place on paper towels to drain excess oil. Set aside.
⏱️ 15-20 minutes - 3
Make the filling: While the eggplants are frying or draining, prepare the filling. Heat 2 tablespoons of vegetable oil in a separate skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the chopped green pepper and minced garlic (if using) and cook for another 2-3 minutes until the pepper is slightly tender. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly. Dice 2 of the tomatoes and add them to the skillet. Season generously with salt and black pepper. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices, creating a thick sauce. Stir in the chopped fresh parsley. Taste and adjust seasoning if needed.
⏱️ 20 minutes - 4
Stuff and bake: Preheat your oven to 190°C (375°F). Arrange the fried eggplants in a baking dish, cut-side up. Gently open the slit in each eggplant and generously stuff the meat mixture into the pocket. Slice the remaining tomato and place a slice on top of each stuffed eggplant. In a small bowl, mix the tomato paste with the hot water to create a sauce. Pour this sauce around the eggplants in the baking dish. Cover the baking dish loosely with aluminum foil.
⏱️ 10 minutes - 5
Bake the Karnıyarık: Place the baking dish in the preheated oven and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the eggplants are completely tender and the filling is heated through and slightly browned on top. The sauce should be bubbly.
⏱️ 30-35 minutes - 6
Serve: Let the Karnıyarık rest for a few minutes before serving. Serve hot, typically with a side of plain rice pilaf and a dollop of plain yogurt.
⏱️ 5 minutes
💡 Pro Tips
- ✓Peeling eggplants in stripes not only looks attractive but also helps them absorb oil more evenly.
- ✓Soaking eggplants in salted water is crucial to remove bitterness and prevent them from becoming too oily.
- ✓Ensure the oil is hot enough for frying; otherwise, the eggplants will absorb too much oil and become greasy.
- ✓Don't overstuff the eggplants; leave some space for the filling to expand slightly.
- ✓The meat filling should be moist but not watery. If it seems too dry, add a tablespoon of water or broth.
- ✓Karnıyarık is often served with a side of cacık (cucumber and yogurt dip) or a simple salad.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian Karnıyarık: Omit the ground beef and use a filling of sautéed mushrooms, onions, peppers, and rice.
- Spicy Karnıyarık: Add a pinch of red pepper flakes or a finely chopped hot pepper to the meat filling.
- Topping variations: Besides tomato slices, you can top with a small piece of green pepper or a whole cherry tomato.