Karniyarik – Meat Stuffed Eggplants

These stuffed eggplants, also called Karniyarik, are a classic Middle Eastern Turkish dish featuring tender fried eggplants stuffed with savory, seasoned ground beef, topped with a rich tomato sauce, and it’s baked to perfection. It’s a perfect choice for a cozy family dinner or an impressive dish to serve at your next dinner party.

this RECIPE!

As shown above, this visually stunning and incredibly flavorful dish is sure to impress your guests. It begins with medium-sized eggplants that are lightly fried, then generously stuffed with seasoned ground beef, and finally topped with a simple yet delicious tomato sauce. After that, a quick 20-minute bake in the oven brings all the flavors together beautifully.

Not only is this dish impressive in taste and presentation, but it also highlights eggplants—a staple ingredient in many Middle Eastern dishes and appetizers such as Baba Ghanoush, Roasted Eggplant Salad, and more.

Traditionally, the eggplants are fried, but depending on personal preference or dietary needs, some variations use boiling, steaming, or even raw, sliced eggplants for stuffing. In the end, whether you stick to tradition or try a lighter method, this low-carb, low-calorie meal is worth the time and effort—it’s as satisfying as it is delicious.

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT KARNIYARIK – MEAT-STUFFED EGGPLANTS

• HOW TO CHOOSE THE BEST EGGPLANT
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THESE KARNIYARIK
• STEPS TO MAKE THIS KARNIYARIK – MEAT-STUFFED EGGPLANTS
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD

HOW TO CHOOSE THE BEST EGGPLANT

Selecting the right eggplant is essential for making this dish just right. Pay attention to size, weight, and color; these are the key indicators of freshness.

• Generally, look for eggplants that are vibrant in color, free from browning or bruising, and feel firm to the touch.
• Medium-sized eggplants work best for this recipe. I avoid using large ones, as they can sometimes be bitter and throw off the balance between the eggplant and the meat filling.
• They should range the same size and weight. This allows your eggplants to all cook at the same time evenly.

🍴INGREDIENTS YOU’LL NEED TO MAKE THESE KARNIYARIK – MEAT-STUFFED EGGPLANTS

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store, or you can shop online. (Detailed ingredients in Recipe Card down below) ⬇️

• Ground beef 85% lean
• Medium-sized eggplants
• Onions – chopped
• Vegetable Oil – for frying
• Garlic – chopped
• Green Anaheim Chili Pepper
• Tomato sauce
• Water
• Coriander
• Paprika
• Black Pepper
• Allspice
• Garlic Powder

Tomato Sauce

• Fresh Grated tomato
• Tomato Sauce
• Salt
• Water

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STEPS TO MAKE THIS KARNIYARIK – MEAT-STUFFED EGGPLANTS

Step 1: First, wash the eggplants and dry them with a towel. Then, peel the skin of the eggplants into strips, alternating every other strip. Next, sprinkle them with salt and let them sit for 25 minutes (some prefer to place the eggplants in a bowl of salted water; however, I do not). After 25 minutes, thoroughly pat the eggplants dry. In the meantime, begin chopping your onions, garlic, and herbs. Separately, grate one tomato into a dish and set it aside. Additionally, if you plan on serving this meal with rice, now is a good time to start cooking it.

Step 2: To begin, pour oil into a large skillet and set the heat to high. Once the oil is hot, carefully fry the eggplants evenly on both sides until they are slightly softened and lightly browned. (Note: Be cautious, as eggplants can release water, causing the oil to splatter.) After frying, transfer the eggplants to a paper towel to absorb any excess oil, and set them aside to cool. Meanwhile, as the eggplants are frying, start chopping your onions, garlic, and herbs.

Step 3: In a medium-sized skillet, heat 4 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Next, add the ground beef and make sure to break it up into small pieces. Let it cook for a few minutes without mixing, this will allow it to brown on one side before stirring. Sauté until the beef is lightly browned. Add in your seasonings, green pepper, give it a toss, and fry for one minute. Then add tomato sauce, water, fresh garlic, and chopped cilantro.

Step 4: In a small saucepan, place tomato sauce, tomato paste, salt, water, and simmer for 2 minutes on medium heat, and set aside. Next, use a knife to create a slit on the belly of your eggplant but not all the way through and place them into a large baking pan of your choice (we used a round baking tin). Fill your eggplants with a large heaping portion of your meat mixture, using about 4 heaping tablespoons per eggplant. Then, arrange the filled eggplants in a pattern of your choice in your desired baking pan. After that, evenly pour the tomato sauce over them. Finally, place the pan into the oven and bake for 25 minutes.

Step 5: Lastly, as it’s baking, place the rice into a small bowl, pack it firmly, then turn the bowl upside down, lift it, and remove it. This will create a round, domed rice bowl in the center of your platter. Garnish with fresh cilantro on top and enjoy!

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PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have any questions about this recipe, or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance! 

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RECIPE CARD

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