Eggplant Karniyarik
A hearty Turkish dish of fried eggplant boats filled with spiced beef, bell pepper and a tangy tomato sauce. The golden eggplants soak up the rich broth, making a comforting family‑style dinner.
Maker: Andy Cooks
From: Instagram(view original)
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Ingredients
- 8 piece eggplant
- to taste salt
- to taste black pepper
- 5 tbsp olive oil
- 2 piece onion
- 3 piece bell pepper
- 6 clove garlic
- 1 parsley
- 3 piece tomato
- 1 1/10 lb beef mince
- 4 tbsp tomato paste
- 1 tbsp harissa
- 0.85 cup water
Instructions
- 1Slice each eggplant lengthwise, peel off 3–4 thin strips of skin, then rub the flesh with salt and let it rest on a rack for 20 minutes to draw out bitterness; rinse and pat dry.
- 2Heat 3 tbsp of olive oil in a large skillet over medium‑high heat. Add the diced onion, diced bell pepper, and a pinch of salt; sauté for 2 minutes.
- 3Add the crushed garlic to the vegetables and continue sautéing for another 5 minutes until fragrant and softened.
- 4Push the vegetable mixture to the side of the pan, add the beef mince, break it up with a wooden spoon, and cook for about 4 minutes until browned.
- 5Stir in the tomato paste and harissa, season with salt and pepper, then add the grated tomatoes; mix well and cover the pan, reducing the heat to low for 15 minutes to let the flavors meld.
- 6While the meat sauce simmers, heat a generous amount of olive oil in a deep pan (or fryer) to 356°F (350°F). Fry each eggplant piece until golden brown on all sides, about 3–4 minutes per side; transfer to a wire rack to drain excess oil.
- 7Arrange the fried eggplants in a single layer in a large baking dish. Using a spoon, gently open each eggplant and fill with 3–4 tbsp of the beef mixture, then place a strip of diced bell pepper on top of each filling.
- 8In a small saucepan, heat 1 tbsp olive oil over medium‑high heat, add 1 tbsp tomato paste and fry for 3 minutes to deepen its flavor.
- 9Add the 200 ml water to the saucepan, stir to combine, and bring to a gentle simmer; pour this broth over the assembled eggplants in the baking dish.
- 10Preheat the oven to 356°F (350°F). Bake the dish, uncovered, for 25 minutes until the sauce bubbles and the tops are lightly browned.
- 11Remove from the oven, let rest for 5 minutes, then serve hot with flatbread or rice to soak up the flavorful sauce.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Eggplant Karniyarik?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this Eggplant Karniyarik recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Eggplant Karniyarik recipe come from?
- It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.