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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
Prep Your Ingredients & Prepare the Eggplants
Before you begin, measure and prep all your ingredients — it’ll make assembly smoother and more enjoyable. For the eggplants, peel them lengthwise in strips, leaving some of the skin on for texture. Trim off the tops, but leave the bottoms intact to help them hold their shape.
Before you begin, measure and prep all your ingredients — it’ll make assembly smoother and more enjoyable. For the eggplants, peel them lengthwise in strips, leaving some of the skin on for texture. Trim off the tops, but leave the bottoms intact to help them hold their shape.
2
Salt & Sweat the Eggplants
Sprinkle the eggplants with kosher salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with a clean towel
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
Hollow & Roast the Eggplants
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.
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
Cook the Spiced Meat Filling
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.
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
Make the Tomato-Eggplant Sauce
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.
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
Simmer & Blend the Sauce
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.
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 Eggplants & Bake
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.
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
Garnish & Serve
Sprinkle with chopped parsley before serving. Pair with a delightful rice vermicelli dish for the perfect meal!
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