Turkish karniyarik – eggplants stuffed with ground meat, a traditional Ottoman recipe

From the Ottoman kitchen to your table: karniyarik, which in Turkish means “split belly”, is one of Turkey’s most beloved dishes – soft, lightly fried eggplants stuffed with ground meat sauteed with onion, tomatoes, peppers and spices, baked in the oven until the flavors come together. It is traditionally served with rice pilaf and natural yogurt, as the photo of the dish also shows.

INGREDIENTS (serves 4-6):

• 4 large eggplants (or 6 medium)
• 400 g ground beef (or lamb)
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 2 large tomatoes, diced (or 200 g canned tomatoes)
• 2 green peppers, cut into pieces
• 1 tablespoon tomato paste
• 1 teaspoon red pepper (paprika)
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (plus salt for the eggplants)
• 1/2 bunch fresh parsley, chopped
• 100 ml olive oil (for frying the eggplants) + 3 tablespoons for the filling
• 1 glass of hot water
• To serve: rice pilaf and natural yogurt

PREPARATION:

1. Split the eggplants lengthwise down the middle, without separating them completely (like a “split belly”), salt them well and leave them for 20-30 minutes to release their bitter water. Rinse and dry them with paper towels.
2. Lightly fry the eggplants in hot olive oil on both sides, until they soften and take on a golden color. Place them in a baking pan.
3. In the same pan with a little oil, saute the onion and garlic for 3-4 minutes; add the ground meat and fry it, crumbling it, until it browns.
4. Add the peppers, tomatoes, tomato paste, paprika, black pepper and salt; cook for 8-10 minutes until the liquid thickens. Remove from the heat and stir in the chopped parsley.
5. With a spoon, open the “belly” of each eggplant and fill it generously with the meat mixture.
6. Pour 1 glass of hot water into the pan (around the eggplants, not over them), cover with aluminum foil and bake in a preheated oven at 180 degrees C for 30-35 minutes.
7. Remove the foil and bake for another 10 minutes, so the surface of the filling takes on a golden color.
8. Serve hot with rice pilaf and natural yogurt – as in the photo, you can decorate the top with yogurt and fresh dill.

TIME: Preparation 30 min + cooking 45 min.