August in Türkiye means eggplant, and this Turkish eggplant dish, with a rather funny-sounding name, is one of the most popular recipes made in kitchens across the region during eggplant season.
The name comes from “karın,” meaning belly, and “yarık,” meaning split. Together, karniyarik roughly translates to “with the belly split.” It is an ode to slicing open the eggplant’s belly and stuffing it with meat.
It is part of a much older tradition, the Ottoman era of stuffing seasonal vegetables with meat.
Don’t confuse it with its vegetarian version, Imam Bayildi, which is stuffed with an onion and tomato mixture instead of meat.
I have been making this eggplant dish as long as I can remember. In the post, I cover everything you need to know, from choosing the right eggplant to time-saving tips to pairings, so you can succeed on your first try.
A Few Ingredient Notes
This Turkish stuffed eggplant recipe comes together with a short ingredient list, mostly pantry essentials. Refer to the recipe card for the full list of ingredients and measurements.
Below are helpful tips for a few ingredients that are important to the recipe’s success.
Eggplant (aubergine): You will need 5 medium-sized eggplants. Because I live in the US and most supermarkets only sell globe eggplants, I am using those.
That said, if you are lucky enough to get your hands on them, Italian eggplants (slightly shorter with fewer seeds) would also be great for this recipe.
If you are not familiar with all the eggplant varieties you see in stores (or farmers markets), check out my guide on types of eggplants for a full breakdown.
What to look for when buying eggplants to make karniyarik?
- Select ones that are heavy for their size, firm to the touch, and not bruised.
- If you can, choose ones that are similar in size for even cooking.
Ground meat: I use 80/20 ground beef, which has the perfect fat ratio for a flavorful and juicy meat mixture. Less fatty varieties like 85/25 or even 95/5 work too, though the filling will be less juicy and lean.
Ground lamb can also be used for a richer flavor.
A few readers asked whether or not they can use ground turkey or ground chicken. It is not traditional, but you can certainly use them if you are looking for a milder flavor.
Tomato: Since this is more of an end-of-summer recipe, I used fresh tomatoes, but you can substitute a cup of canned tomatoes if needed.
Seasoning: I keep it basic with ground cumin, salt, and pepper. If you like some heat and have it on hand, add a small amount of Urfa or Aleppo chili for a slightly spicy taste. Otherwise, any red pepper flakes you have on hand would work.
Start with about half a tablespoon in the meat filling, taste and adjust from there.
How to Make Karniyarik
While this karniyarik recipe has several steps, most of it is quite hands-off. Start by roasting the eggplants, then make the filling while they are in the oven to make the best use of your time.
Below are all the steps, along with my tips for success.
Step 1 – Preheat the oven: Heat the oven to 400°F (204°C). Line a baking sheet with aluminum foil and set it aside.
I use foil to make cleanup easier. I do not recommend skipping this step, as the eggplant releases a lot of juices as it roasts. If you do not like your food touching aluminum foil, you can place a sheet of parchment paper on top.
Step 2 – Prepare the eggplant: Rinse the eggplants under cold water and dry them with paper towels. Poke 7 to 10 holes in each one with a fork.
Do not skip poking the eggplants. This lets steam escape as they roast and keeps them from splitting (or even exploding) and creating a mess in the oven.
Step 3 – Roast the eggplant: Transfer the eggplants to the baking sheet. It is okay if they are snuggly (but not touching each other) as they get slightly smaller as they roast.
Bake for 50 to 60 minutes, turning them over once or twice to ensure even roasting. The eggplants should be ready when the skin looks wrinkled and feels soft when pressed.
Remove them from the oven and let them cool for a couple of minutes on the counter.
Reduce the oven temperature to 350°F (176°C).
New to roasting eggplants? For more details on my oven method, my full guide on Whole Roasted Eggplant in Oven walks through it step by step.
Step 4 – Prepare the ground beef filling: While the eggplant roasts, make the ground meat filling.
Heat the olive oil in a large skillet over medium heat. Then add the onion, ground cumin, pepper, and ground beef, and cook for 10 to 12 minutes, stirring occasionally, until the onion softens and the meat is mostly cooked. Add the garlic and cook for 30 more seconds, stirring constantly.
Step 5 – Cook the stuffing: Add in the tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce to medium-low.
Let the stuffing simmer for 10 to 15 minutes, until the meat is fully cooked and the sauce is slightly thickened. Taste and adjust seasoning if necessary.
Remove from heat and add chopped parsley.
Step 6 – Assemble: In a measuring cup, mix the hot water and tomato paste, then set it aside.
Place the now-roasted eggplants in a large casserole dish. Using a sharp knife, cut a split belly down the center of each one, then fill each with a generous portion of the ground beef stuffing.
Do your best to divide the meat amongst the five eggplants as equally as possible so they cook evenly.
Spoon 2 to 3 tablespoons of the tomato sauce mixture over each eggplant, then pour the remaining sauce into the bottom of the baking dish. Garnish each eggplant with a few tomato slices.
Step 7 – Bake and serve: Cover the casserole dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for 10 more minutes, or until the tomatoes on top look lightly roasted.
Garnish with fresh parsley and serve.
How To Serve Turkish Stuffed Eggplant
You can certainly serve karniyarik on its own, but if you want to do it as we do in Türkiye, then you can try one (or more) of the traditional side dishes below to turn it into a feast:
Salad: If you have some end-of-summer tomatoes lying around, use my Piyaz Salad or Shepherd Salad recipes for a quick summer salad on the side.
Yogurt: Most Turkish dishes are served with yogurt, and this one is no different. You can drizzle tzatziki sauce over the top or serve it on the side. Or go all out and make Ayran, the traditional Turkish yogurt drink, to cut through the richness of the meat filling.
Pilaf: If you prefer a more substantial and filling pairing, serve it with Turkish Bulgur Pilaf or Vermicelli Rice.
More Turkish Eggplant Recipes
My love for eggplant knows no bounds, which explains why I have over 20 eggplant recipes on this website. Below are a few more you might want to try next:
- Vegetarian version: Try my Vegetarian Stuffed Eggplant recipe for a meat-free version of it stuffed with cooked bulgur.
- Dip-style: Baba Ghanouj turns roasted eggplant into a smoky, creamy spread. Or try my Eggplant Yogurt Dip for a tangy flavor profile with garlic, za’atar, and fresh herbs.
- Stew-style: For a warming, filling meal, try my Eggplant Beef Stew.
Karniyarik Turkish Stuffed Eggplant Recipe
Ingredients
- 5 medium sized eggplants, preferably similar in size
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 1 teaspoon ground cumin
- 1 medium-size bell pepper , seeded and chopped
- 1/2 lb ground beef 80/20, (see note)
- 4 cloves garlic , thinly chopped
- 1 cup diced tomatoes, plus more as garnish on top (or use 1 cup canned tomatoes)
- 1/2 teaspoon kosher salt, plus more for seasoning the belly of eggplants
- 1/4 teaspoon black pepper
- 1/2 cup Italian Parsley chopped, more as a garnish
- 1 cup hot water
- 1 tablespoon tomato paste
Instructions
To Roast The Eggplants:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Using a fork, poke 7-10 holes in each eggplant.
- Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
- Take it out of the oven and let it cool on the counter.
- Turn the heat down to 350 degrees F.
To Make The Meat Sauce:
- Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
- Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.
- Off the heat, stir in a cup of chopped parsley.
To Assemble:
- Mix together the water and tomato paste in a measuring cup.
- Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
- Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)
- Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
- Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.
- To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant, like you see in the photos.
- Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
- Garnish with chopped parsley and serve.
Video
Notes
- *Amount of meat used: You would have to adjust the amount of meat sauce based on the size of your eggplants. Mine were 1/2 to 2/3 pounds each. However, if yours are larger, I recommend using 2/3 pounds of ground beef.
- Make Ahead: You can roast the eggplant, let it cool, and store it in the fridge a day ahead. Similarly, you can make the filling a day or two ahead and store it in the fridge. Assemble the whole thing as written in the recipe on the day you plan to serve and warm it in the oven.
- Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
- Freezing: Let the stuffed eggplants come to room temperature and place them in an airtight container. Freeze them for up to two months.
- Thawing: Thaw in the fridge overnight. When ready to serve, preheat the oven to 350°F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am alllergic to mammal meats (Alpha-gal). Is it possible to use ground chicken or ground turkey in this recipe (Stuffed Eggplant)?
Thanks in advance,
Tom S.
Yes, you can. The flavors would be different but I think it would work.
Hope this helps.
I love your website and recipes. Although I have been cooking in the Mediterranean way for 15 years, your recipes have broadened my horizons and added new flavors for my family and I. Thank you so much.
Tom S.
Louisville, KY
Tom, this genuinely made my day. Fifteen years into cooking Mediterranean food and still finding new flavors here means so much to me. Thank you for taking the time to write this, and for letting me be part of your family’s table.