Unveil the magic of the Mediterranean cuisine with our enticing Stuffed Eggplant Karniyarik. Delight in every bite of this traditional dish bursting with flavor
Type of Cuisine:
Mediterranean
Prep Time: 45 minutes (includes 30 minutes for salting the eggplants).
Cook Time: 1 hour and 30 minutes
How Many Servings?
4-6 servings
Table of Contents
Indulge in the essence of the Mediterranean with my Stuffed Eggplant Karniyarik recipe. Delight in the creamy texture of roasted eggplants, embracing a savory blend of ground beef, lamb, and vibrant ingredients. This dish is not just a meal; it’s a culinary journey—each bite unveils a symphony of flavors that captures the essence of the Mediterranean.
With its aromatic spices and wholesome ingredients, my Stuffed Eggplant Karniyarik promises a dining experience that transcends the ordinary. Get ready to savor the richness and tradition of Mediterranean cuisine with this inviting and flavorful recipe.
Ingredients for the Stuffed Eggplant
- Eggplants: Eggplants add a mild, earthy flavor and a creamy texture to the dish. Roasting in olive oil enhances their richness.
- Meat Mixture: Ground lamb and beef contribute a savory, meaty taste. Onions and garlic provide aromatic depth. Jalapeno adds a subtle kick.
- Spices (Cumin, Coriander, Baharat, Aleppo Pepper, Bay Leaves): Cumin and coriander offer warm, earthy notes. Baharat adds complexity to Middle Eastern spice blend, while Aleppo pepper brings mild heat. Bay leaves infuse a subtle herbal essence.
- Tomato Sauce: Tomatoes provide a bright, tangy sweetness. Onion and garlic deepen the flavor. Tomato paste and red pepper paste intensify richness. Thyme adds herbal undertones and olive oil imparts a silky finish.
Tips for Perfect Stuffed Eggplants
- Salting for Tenderness: Salt the peeled eggplants for 30 minutes to remove excess moisture and reduce bitterness. Rinse and dry before use.
- Choosing the Right Eggplants: Opt for firm, heavy eggplants with smooth, vivid-colored skin. Smaller eggplants tend to be more tender.
- Consider Size for Cooking Time: Smaller eggplants cook faster, producing a more tender dish. Large eggplants may take longer to cook.
- Fresh and Quality Spices: Use fresh and high-quality spices for enhanced flavor. Older spices may lose their potency.
- Patience in Cooking: Follow the recipe’s cooking times to allow the flavors to blend and develop perfectly. Avoid rushing the process.
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 with equal parts of paprika, cumin, and cinnamon to recreate the rich, warming characteristics in your Karniyarik.
Perfect Pairings with Stuffed Eggplant
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 a refreshing tang, and the bold Lebanese Hashweh Rice promises to make your Karniyarik meal an epic adventure.
How to Make Stuffed Eggplant Karniyarik: Authentic Recipe
Preparation
1.
Prepare the eggplants by peeling them lengthwise, leaving some stripes on the skin, cutting off the top part, and leaving the bottom.
Mark as complete
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
Mark as complete
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.
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.
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.
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.
Mark as complete
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.
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.
Mark as complete
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.
Use a hand blender to blend the tomato mixture in the pot until you reach the desired texture.
Mark as complete
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.
Cover and cook in the preheated oven at 400F for 30 minutes.
Mark as complete
8.
Sprinkle with chopped parsley before serving. Pair with a delightful rice vermicelli dish for the perfect meal!
Mark as complete
Print & Share This Recipe!
This authentic Karniyarik recipe brings you the perfect balance of creamy eggplant stuffed with a savory mix of ground meat, vegetables, and rich spices. A timeless Middle Eastern dish that is healthy, filling, and a joy to prepare.
Type of Cuisine:
Mediterranean
Prep Time: 45 minutes (includes 30 minutes for salting the eggplants).
Cook Time: 1 hour and 30 minutes
How Many Servings?
4-6 servings
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
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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