Can I fry the eggplants?

You can definitely fry the eggplants and traditionally they are actually prepared in this way. However, we prefer roasting them as it is a much healthier cooking option and is also much less work.

Can I cook it on the stove?

You can also make these on the stove, however, again, baking them in the oven is much easier and allows you to prepare accompaniments in that time. Roasting them also creates a nice caramelized flavor and gives an overall better-tasting dish.

Is this a freezer-friendly meal?

These stuffed eggplants can be frozen and they freeze very well. Wrap each stuffed eggplant in plastic wrap, then foil, and place them inside a freezer-safe container. Store them in the freezer for up to 2-3 months.

Are karniyarik and moussaka the same?

These are not the same dishes. They have almost exactly the same ingredients, but they are prepared in different ways. Moussaka uses chopped cooked eggplants that are then combined with a ground beef mixture – it isn’t a stuffed recipe. It can also be cooked on the stovetop or baked in the oven.

Turkish Ground Beef Stuffed Eggplant Karniyarik Recipe

Name: Turkish Stuffed Eggplant Recipe Karniyarik
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 5
Cuisine: Turkish
Ingredients: 5 eggplants; 5 tablespoons olive oil; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, finely chopped; 200g/ 7oz ground beef; ¼ cup finely chopped green pepper; ½ cup finely chopped tomatoes; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup parsley, finely chopped; 1 and 1/2 cups hot water; 2 tablespoon tomato paste

Turkish Stuffed Eggplant Recipe Karniyarik

Turkish stuffed eggplants karniyarik garnished with parsley on a white plate.

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4.5 from 4 reviews

Roasted whole eggplants stuffed with a spicy ground beef mixture.

Author: Zerrin & Yusuf
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 5 1x
Category: dinner
Method: baking
Cuisine: Turkish

Ingredients

Scale

For eggplants:

5 eggplants
5 tablespoons olive oil

Filling:

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
200g/ 7oz ground beef
¼ cup finely chopped green pepper
½ cup finely chopped tomatoes
1 teaspoon salt
½ teaspoon black pepper
½ cup parsley, finely chopped

Sauce:

1 and 1/2 cups hot water
2 tablespoon tomato paste

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Instructions

Eggplants:

Preheat the oven to 200C/400F.
Peel the eggplants lengthwise, leaving some stripes of the skin. Using a knife, make a slit on each eggplant but don’t cut it all. Don’t remove the stems.
Soak the eggplants in salted water for about 15 minutes. Gently squeeze them and pat dry with a paper towel.
Place the eggplants on an oven grill or on a baking sheet lined with parchment paper. Brush the eggplants with olive oil, about 1 tablespoon olive oil for each. Bake them until tender, for 30 minutes.

Filling:

Prepare the filling when you put the eggplants in the oven. Heat olive oil in a pan. Cook onions until translucent. Add in garlic and then ground beef. Stir well and press on the ground beef so that there won’t be any blocks left.
Then cover the pan and let it release its juice first and then absorb most of it.
Now add in chopped peppers and tomatoes. Season with salt and pepper. Let them cook for 5 minutes over low heat.
Remove from heat and add in chopped parsley.

Assemble:

Now remove the eggplants from the oven. Make some space for the filling in each eggplant by pushing the edges of the slit using a spoon. Make a boat shape.
Stuff the eggplants with the filling and place them in a baking pan.
Preheat the oven to 200C/400F.
Mix water and tomato paste well.
Pour it all over the stuffed eggplants.
Bake for 20 minutes.
Remove from the oven and garnish with chopped parsley before serving.

Nutrition

Serving Size:
Calories: 352
Sugar: 18.2 g
Sodium: 512.6 mg
Fat: 21.8 g
Carbohydrates: 31.5 g
Protein: 14.2 g
Cholesterol: 24 mg

Find it online: https://www.giverecipe.com/karniyarik/