Best 2 Karniyarik Turkish Stuffed Eggplant Recipes

**Karniyarik: A Culinary Journey into Turkish Stuffed Eggplant Delights**

Karniyarik, a traditional Turkish dish, is a symphony of flavors and textures that has captivated taste buds for centuries. This delectable dish features tender eggplants stuffed with a savory filling of ground beef, onions, tomatoes, garlic, and a blend of aromatic spices. Immersed in a rich tomato sauce, the stuffed eggplants are oven-baked until they reach a state of tender perfection.

This article presents a collection of carefully curated Karniyarik recipes that cater to various tastes and preferences. From the classic Karniyarik recipe that stays true to tradition to innovative variations that incorporate unique ingredients and cooking techniques, this article has something for every culinary enthusiast.

The recipes included in this article cover a wide range of flavors and styles. The Classic Karniyarik recipe provides a straightforward guide to creating this timeless dish, while the Lamb-Stuffed Eggplant and Vegetarian Karniyarik recipes offer delightful alternatives for meat lovers and vegetarians alike.

For those seeking a taste of fusion cuisine, the Mexican-Inspired Karniyarik recipe combines the vibrant flavors of Mexican spices with the classic Turkish ingredients, resulting in a unique and flavorful twist. The article also features a recipe for Mini Karniyarik Appetizers, perfect for serving at gatherings or as a delightful snack.

Whether you're a seasoned cook or a novice in the kitchen, this article's collection of Karniyarik recipes will inspire you to create this Turkish delicacy in your own home. With its detailed instructions, helpful tips, and stunning visuals, this article is your guide to mastering the art of Karniyarik and savoring its exquisite flavors.

Let's cook with our recipes!

TURKISH STUFFED EGGPLANT (KARNIYARIK)

Turkish Stuffed Eggplant (Karniyarik) image

'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.

Provided by Chef John

Categories World Cuisine Recipes Middle Eastern Turkish

Time 2h20m

Yield 4

Number Of Ingredients 18

Ingredients

2 ½ tablespoons olive oil, divided
4 medium eggplants
1 yellow onion, diced
1 pinch salt
1 pound ground lamb
4 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon dried rosemary
¼ cup chopped fresh flat-leaf parsley
2 tablespoons tomato paste
1 ½ teaspoons kosher salt, divided
¾ cup diced poblano peppers
¾ cup diced Fresno chile peppers
1 cup freshly grated Pecorino Romano cheese
1 cup chicken broth

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
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 the dish.
Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 41.1 g, Cholesterol 108.4 mg, Fat 33.5 g, Fiber 21.1 g, Protein 36.4 g, SaturatedFat 12.9 g, Sodium 1553.4 mg, Sugar 16.5 g

KARNIYARIK (TURKISH STUFFED EGGPLANT)

Karniyarik (Turkish Stuffed Eggplant) image

Number Of Ingredients 12

Ingredients

2 Eggplant
2 teaspoons Sea salt
1 pounds Ground beef
1 Onion (small, diced)
4 Tomatoes (if cutting eggplant lengthwise 3 coarsely chopped, 1 sliced; otherwise all chopped)
1 tablespoon Tomato paste
2 cloves Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 handful Parsley (fresh, chopped)
2 tablespoons Coconut oil (or ghee)
4 Green chile (i.e., serrano)

Steps:

Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling.
Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
Add the onions and continue to sauté until the onions start to soften, about 4 more minutes.
Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.
In a large skillet, warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down.
Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant.
Pre-heat your oven to 400 degrees.
Scoop out the seed part of each eggplant and set aside. You don't need to spoon out too much of the eggplant, just enough to make a divot to put the filling into.
Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It's okay if you have leftover filling - you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.

Tips:

Choose firm and ripe eggplants for the best texture.
To prevent the eggplants from absorbing too much oil, fry them in small batches and drain them on paper towels.
Use a variety of herbs and spices to create a flavorful filling, such as parsley, cilantro, cumin, and paprika.
If you don't have ground beef, you can use ground lamb or chicken instead.
To make the dish vegetarian, omit the meat and use more vegetables in the filling, such as zucchini, carrots, and bell peppers.
Serve karniyarik with rice, bulgur, or yogurt sauce.

Conclusion:

Karniyarik is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and ground beef, and it can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a milder flavor, karniyarik is sure to please. So next time you are looking for a new and exciting dish to try, give karniyarik a try. You won't be disappointed!