Entrée: Turkey – Karnıyarık ▶ Karniyarik (Stuffed Eggplant)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 40 min

Total 52 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 small to large eggplants
1 lb (450 g) beef steak, finely chopped or minced
1 large bell pepper, finely diced
3 scallions, finely chopped
2 tomatoes, diced (or 1 cup (240 ml) canned chopped tomatoes)
2 cloves garlic, minced
1 tbsp (15 ml) tomato paste
3 tbsp (45 ml) olive oil (plus more for brushing)
Salt and black pepper, to taste
1 tsp (5 ml) paprika
Fresh parsley, chopped (for garnish)
Cooked jasmine rice, to serve

Show original ingredient measurements

4 small to large eggplants
1 lb / 450 g beef steak, finely chopped or minced
1 large bell pepper, finely diced
3 scallions, finely chopped
2 tomatoes, diced (or 1 cup / 240 ml canned chopped tomatoes)
2 cloves garlic, minced
1 tbsp (15 ml) tomato paste
3 tbsp (45 ml) olive oil (plus more for brushing)
Salt and black pepper, to taste
1 tsp (5 ml) paprika
Fresh parsley, chopped (for garnish)
Cooked jasmine rice, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Halve eggplants lengthwise and scoop out a portion of flesh to form boats; brush with olive oil and roast 20 minutes until softened.  
2. Meanwhile, heat 3 tbsp (45 ml) olive oil in a skillet; sauté scallions and garlic until soft. Add chopped beef and cook until browned.  
3. Add diced bell pepper, tomato paste and tomatoes, season with paprika, salt and pepper; simmer until mixture thickens.  
4. Spoon beef filling into roasted eggplant halves, return to baking dish, and bake another 15–20 minutes until fully tender.  
5. Garnish with parsley and serve with jasmine rice.

1. Preheat oven to 375°F (190°C). Halve eggplants lengthwise and scoop out a portion of flesh to form boats; brush with olive oil and roast 20 minutes until softened.  
2. Meanwhile, heat 3 tbsp olive oil in a skillet; sauté scallions and garlic until soft. Add chopped beef and cook until browned.  
3. Add diced bell pepper, tomato paste and tomatoes, season with paprika, salt and pepper; simmer until mixture thickens.  
4. Spoon beef filling into roasted eggplant halves, return to baking dish, and bake another 15–20 minutes until fully tender.  
5. Garnish with parsley and serve with jasmine rice.