Stuffed Eggplant Karniyarik: Authentic Recipe

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Published: 6/30/2022

Updated: 11/12/2023

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Unveil the magic of the Mediterranean cuisine with our enticing Stuffed Eggplant Karniyarik. Delight in every bite of this traditional dish bursting with flavor

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Type of Cuisine:

Mediterranean

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Prep Time: 45 minutes (includes 30 minutes for salting the eggplants).

Cook Time: 1 hour and 30 minutes

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How Many Servings?

4-6 servings

Table of Contents

Savor my Mediterranean Stuffed Eggplant Karniyarik recipe—a delightful dish featuring creamy eggplants filled with nutritious, fresh ingredients. Enjoy the harmonious blend of tender ground beef and lamb, mixed with finely chopped onions, garlic, and sweet ripe tomatoes, all nestled within a sweet, roasted eggplant. Each bite promises a burst of flavor, making it a standout stuffed eggplant dish.

Our Stuffed Eggplant Karniyarik is both light and filling, an ideal choice for a wholesome dinner. As the smell fills your kitchen and the rich Mediterranean spices come to life, everyone will want more. Try traditional cooking with the deep, layered flavors of Karniyarik.

A Deep Dive into Karniyarik

Karniyarik is a traditional dish from the Middle East. This Stuffed Eggplant Karniyarik is the epitome of the region’s abundant use of fresh vegetables, fragrant spices, and savory meats. Originating from Turkey, the name Karniyarik – translating to ‘split belly’ – offers a playful hint to the cooking process. The dish features an eggplant that’s roasted to creamy perfection. Split open to create a ‘belly’ ready to be stuffed. Whether savored at a traditional Middle Eastern restaurant or recreated in your home kitchen, Karniyarik connects us to the heart of Mediterranean culinary tradition.

Salting the Eggplant: The Key to Perfect Karniyarik

In the Stuffed Eggplant Karniyarik, achieving the perfect texture lies in the crucial to  salt the eggplant. This simple step works wonders in drawing out the excess moisture, ensuring ultimate tenderness in your Karniyarik. Generously sprinkle kosher salt over the peeled eggplant and let it sit for 30 minutes. After the resting time, rinse off the salt and pat the eggplant dry. Now primed and ready, your eggplant is set to become the smooth, delicious heart of your Karniyarik dish

Choosing Your Karniyarik Meat

The choice of meat can significantly shape your Stuffed Eggplant Karniyarik’s flavor profile. My personal preference is a balanced mix of ground beef and lamb, offering a delightful medley of rich flavors that  complement the eggplant. However, Karniyarik is a versatile dish. If lamb feels too gamey or ground beef too fatty, you can easily substitute with leaner meats like chicken or turkey. The key is aligning your choice with your personal taste.

The Magic of Baharat in Karniyarik

Baharat, an aromatic spice blend, is a key ingredient in many Middle Eastern dishes, including our Stuffed Eggplant Karniyarik. Baharat, literally translating to ‘spices’ in Arabic, is an all-purpose blend that provides a unique and inviting flavor. If you don’t have Baharat on hand, you can substitute it by equal parts of paprika, cumin, and cinnamon to recreate the rich, warming characteristics in your Karniyarik.

Perfect Pairings with Stuffed Eggplant Karniyarik

Unlock a world of flavors by pairing your Stuffed Eggplant Karniyarik with the elegant Rice Vermicelli. crank up the flavor with the spiced Yemeni Basmati Rice. If you’re craving a zesty twist, Greek Lemon Rice offers refreshing tang, and for the bold, Lebanese Hashweh Rice promises to make your Karniyarik meal an epic adventure.

How to Make Stuffed Eggplant Karniyarik: Authentic Recipe
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Preparation

1.
Stuffed Eggplants Karniyarik
Prepare the eggplants by peeling them lengthwise, leaving some stripes on the skin, cutting off the top part, and leaving the bottom.


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2.
Stuffed Eggplants Karniyarik
Sprinkle the eggplants with kosher salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with a clean towel
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3.
Stuffed Eggplants Karniyarik
Make a boat shape with each eggplant by cutting the middle part, ensuring you do not go all the way down. Save the central part of the eggplant to add to the tomato sauce.
Preheat the oven to 400F and drizzle the eggplants with olive oil. Roast for about 25 minutes until soft, then set aside to cool.
Mark as complete
4.
Stuffed Eggplants Karniyarik
Meanwhile, over high heat, add two tablespoons of olive oil to a deep pan or pot. Add the chopped onion and sauté for 3 minutes.
Add the ground lamb and beef and break the meat using a wooden spoon. Cook for 5 minutes
Add the spices, bay leaves, Aleppo pepper, cumin, coriander, baharat, chopped jalapeno, and garlic. Mix well and lower the heat to medium. Cook for another 5 minutes, then season with salt and black pepper. Transfer to a bowl and set aside.
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5.
Stuffed Eggplants Karniyarik
In the same pan, over high heat, add the remaining olive oil and the second chopped onion. Sauté for 3 minutes.
Add the remaining chopped garlic, and sauté for another 2 minutes. Add the chopped tomatoes, the cubed eggplant, salt, black pepper, red pepper paste, and dry thyme. Cook for 5 minutes.

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6.
Stuffed Eggplants Karniyarik
Add the tomato paste mixture, stir together, and cook for 20 minutes.
Use a hand blender to blend the tomato mixture in the pot until you reach the desired texture.
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7.
Stuffed Eggplants Karniyarik Stuffed Eggplants Karniyarik
Stuff the roasted eggplants with the meat mixture and place them on top of the tomato sauce in the same pan.
Cover and cook in the preheated oven at 400F for 30 minutes.
Mark as complete
8.
A mouthwatering final presentation of Stuffed Eggplant Karniyarik garnished with fresh herbs.
Sprinkle with chopped parsley before serving. Pair with a delightful rice vermicelli dish for the perfect meal!
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Ingredients:

1X 2X 3X
Adjust Servings
4 large eggplants
Kosher salt to sprinkle
2 tablespoons olive oil
For the Meat Mixture
1 lb ground lamb
1 lb ground beef
1 onion, chopped
5 cloves of garlic, chopped
1 jalapeno pepper, chopped
1 tablespoon cumin
1 tablespoon coriander
1.5 tablespoons baharat
1 tablespoon Aleppo pepper
2 bay leaves
1 tablespoon black pepper
Salt to taste
For the Tomato Sauce:
1 onion, chopped
5 cloves of garlic, chopped
8 large tomatoes, chopped into small chunks
4 tablespoons tomato paste, mixed with 1 cup of warm water
2 tablespoons red pepper paste
1 tablespoon dry thyme
1 tablespoon black pepper
Salt to taste
2 tablespoons olive oil
Garnish:
1/2 cup of chopped parsley

Preparation

1
Prepare the eggplants by peeling them lengthwise, leaving some stripes on the skin, cutting off the top part, and leaving the bottom.
2
Sprinkle the eggplants with kosher salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with a clean towel
3
Make a boat shape with each eggplant by cutting the middle part, ensuring you do not go all the way down. Save the central part of the eggplant to add to the tomato sauce. Preheat the oven to 400F and drizzle the eggplants with olive oil. Roast for about 25 minutes until soft, then set aside to cool.
4
Meanwhile, over high heat, add two tablespoons of olive oil to a deep pan or pot. Add the chopped onion and sauté for 3 minutes. Add the ground lamb and beef and break the meat using a wooden spoon. Cook for 5 minutes Add the spices, bay leaves, Aleppo pepper, cumin, coriander, baharat, chopped jalapeno, and garlic. Mix well and lower the heat to medium. Cook for another 5 minutes, then season with salt and black pepper. Transfer to a bowl and set aside.
5
In the same pan, over high heat, add the remaining olive oil and the second chopped onion. Sauté for 3 minutes. Add the remaining chopped garlic, and sauté for another 2 minutes. Add the chopped tomatoes, the cubed eggplant, salt, black pepper, red pepper paste, and dry thyme. Cook for 5 minutes.
6
Add the tomato paste mixture, stir together, and cook for 20 minutes. Use a hand blender to blend the tomato mixture in the pot until you reach the desired texture.
7
Stuff the roasted eggplants with the meat mixture and place them on top of the tomato sauce in the same pan. Cover and cook in the preheated oven at 400F for 30 minutes.
8
Sprinkle with chopped parsley before serving. Pair with a delightful rice vermicelli dish for the perfect meal!

Recipe Tips & Suggestions

Storage Instructions:

1- Refrigeration: Allow any leftover Karniyarik to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3-4 days. 2- Freezing: Karniyarik freezes well. Once the dish has completely cooled, place the stuffed eggplants in a freezer-safe container, separating each layer with a sheet of parchment paper to prevent them from sticking together. You can freeze it for up to 2 months.

Reheating Instructions:

1- From the Fridge: If refrigerated, reheat your Karniyarik in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also reheat individual servings in the microwave, using 30-second intervals until warmed. 2- From the Freezer: If frozen, it's best to let your Karniyarik thaw in the fridge overnight before reheating. If in a rush, you can reheat it directly from the freezer by covering it with foil and placing it in a preheated oven at 350°F (175°C) for about 30-40 minutes or until heated through. If using the microwave, you might want to defrost it first and then use 30-second intervals to warm it up. Please note: When reheating, check the temperature in the middle of the dish to ensure it's warmed all the way through. Add a splash of water if needed to prevent the dish from drying out

Rana’s Notes!

When choosing eggplants, look for ones that are firm and heavy for their size. Their skin should be smooth and shiny, and the color, whether it's purple, white, or striped, should be vivid. Also, the stem and cap, on either end of the eggplant, should be bright green.
If the eggplants are too big, they may take longer to cook and could end up being a bit tough. Smaller eggplants will be more tender.
The flavor of Karniyarik can be greatly influenced by the freshness and quality of your spices. Try to use spices that are not too old, as they lose flavor over time
Don't rush the process. Let the flavors blend together nicely by following the cooking times in the recipe.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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