Karniyarik
Karniyarik is a delightful Turkish dish featuring tender eggplants stuffed with spiced ground beef, fresh vegetables, and aromatic herbs, perfect for family gatherings or cozy dinners.
Ingredients
For the Eggplants
- 4 medium eggplants, silky and creamy in texture Choose firm eggplants for the best texture.
For the Filling
- 3 tablespoons olive oil, aromatic and rich
- 1 pound ground beef, tender and flavorful
- 1 large onion, finely chopped, adding sweetness and depth
- 3 cloves garlic, minced, providing a robust flavor
- 2 medium tomatoes, diced, for a fresh burst of flavor
- 2 tablespoons tomato paste, adding a concentrated richness
- 1 green bell pepper, finely chopped, for a hint of sweetness
- 1 teaspoon paprika, adding warmth and color
- 1/2 teaspoon ground cumin, grounding the dish with earthy tones
- 1/2 teaspoon black pepper, for a touch of spice
- 1 teaspoon salt (or to taste), enhancing all flavors
- 1/4 cup fresh parsley, chopped, bringing freshness and color
- 1 cup hot water, aiding in the cooking process
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel the eggplants in stripes, leaving some skin on to maintain structure, then slice a deep slit lengthwise without cutting all the way through.
- Soak the eggplants in a bowl of salted water for 20 minutes to remove bitterness, then drain and pat dry.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the eggplants until they start to soften.
- In the same skillet, add the remaining olive oil, then sauté the chopped onion and minced garlic until translucent.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the diced tomatoes, tomato paste, green bell pepper, paprika, cumin, black pepper, and salt. Simmer for 5-7 minutes until it thickens slightly.
- Remove from heat, mix in the chopped parsley, and stuff the eggplants with the filling.
- Pour 1 cup of hot water into the baking dish and bake for 30–35 minutes, until eggplants are fully tender.
Notes
Serve warm, straight from the oven. Pairs excellently with fluffy rice or crusty bread. Ensure to soak eggplants to remove bitterness and to sauté the filling properly for best flavor.