Karnıyarık (Karniyarik) — Turkish Stuffed Eggplant with Ground Beef

• 4Globe eggplants (medium, about 300 g each) (Choose firm eggplants with smooth skin)
• 12 gKosher salt (For salting eggplants to reduce bitterness)
• 60 mlSunflower oil (Traditional for frying; can be used for pan-searing)
• 200 gOnion (finely diced)
• 120 gGreen Turkish pepper (sivri biber) or mild green chili, sliced (About 2–3 peppers)
• 12 gGarlic cloves (minced) (About 3 cloves)
• 400 gGround beef (85–90% lean)
• 30 gTomato paste (About 2 tbsp)
• 300 gTomatoes (grated or finely chopped) (Fresh, ripe tomatoes give the best flavor)
• 2 gGround black pepper
• 2 gGround cumin (Optional but common in many households)
• 2 gAleppo pepper flakes (pul biber) (For gentle heat and color)
• 15 gFlat-leaf parsley (finely chopped) (About 1/2 bunch)
• 240 mlHot water
• 15 mlOlive oil (About 1 tbsp)
• 150 gRoma tomato (sliced into rounds) (1 medium-large tomato)
• 60 gGreen Turkish pepper (whole or halved lengthwise) (About 2 peppers)

Instructions

1. 1

   Peel the eggplants in alternating stripes, leaving some skin on for structure. Cut a long slit down the center of each eggplant (do not cut through), then rub the cut areas with 12 g salt and let them sit for 20 minutes to draw out moisture.

2. 2

   Rinse the eggplants under cool water to remove excess salt, then pat them very dry with paper towels. Heat 60 ml sunflower oil in a wide pan over medium-high heat and pan-sear the eggplants, turning carefully, until the skins blister and the flesh softens, about 8–10 minutes total.

3. 3

   Transfer the seared eggplants to a baking dish and gently open the slits with a spoon to create a cavity for filling. If the centers feel firm, bake them empty at 200°C for 10 minutes to finish softening, because tender eggplant is essential for authentic karnıyarık.

4. 4

   Make the filling: in the same pan, reduce heat to medium and add the diced onion and sliced green pepper. Cook for 6–8 minutes, stirring often, until the onion turns translucent and the peppers soften without browning aggressively.

5. 5

   Add the minced garlic and cook for 30 seconds until fragrant, then add the ground beef. Break the meat into small pieces and sauté for 6–7 minutes until no pink remains and the fat renders, because a fine, evenly browned mince fills the eggplant more neatly.

6. 6

   Stir in 30 g tomato paste and cook for 1 minute to caramelize it slightly. Add 300 g grated tomatoes, 6 g salt, black pepper, cumin, and Aleppo pepper, then simmer for 6–8 minutes until the mixture thickens and looks glossy rather than watery.

7. 7

   Turn off the heat and fold in the chopped parsley so it stays bright. Taste and adjust only if needed, keeping the mixture well-seasoned because the eggplant itself is mild and absorbs flavor.

8. 8

   Fill each eggplant cavity generously with the beef mixture, mounding it slightly in the center. Top each one with a slice of tomato and a piece of green pepper, which is the classic presentation and helps baste the filling as it bakes.

9. 9

   Whisk together the sauce: 240 ml hot water, 20 g tomato paste, 15 ml olive oil, and 2 g salt until smooth. Pour the sauce into the baking dish around the eggplants (not directly over the tops) so the eggplants braise gently without washing off the garnish.

10. 10

    Bake at 200°C for 30–35 minutes until the sauce reduces slightly and the eggplants are fully tender when pierced with a knife. Rest the dish for 10 minutes before serving, because the filling sets and the flavors meld into the sauce.