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Turkish Stuffed Eggplant (Karniyarik)

A heartwarming dish featuring roasted eggplant filled with spiced ground beef or lamb, tomatoes, and nuts, perfect for family gatherings and meal prep.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Turkish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 pieces eggplant Forms the base of the dish, providing a creamy texture when baked.
  • 2 tablespoons olive oil Adds richness and moisture to the dish.
For the Filling
  • 1 teaspoon ground cinnamon Infuses warm, aromatic flavor to the filling.
  • 1/2 teaspoon red chili flakes Provides a hint of heat, balancing the flavors.
  • 1 teaspoon paprika Adds depth and a slight sweetness to the meat mixture.
  • 1 teaspoon cumin seeds Enhances earthiness and warmth in the stuffing.
  • 1/2 teaspoon Aleppo pepper A milder pepper that adds subtle heat and flavor.
  • 1 pieces yellow onion Builds the flavor base with sweetness when sautéed.
  • 2 cloves garlic Adds aromatic warmth and depth to the filling.
  • 1/4 cup pine nuts Introduces a nutty crunch and richness.
  • 500 grams ground beef or lamb Provides protein and heartiness to the dish.
  • 2 pieces tomatoes Contributes freshness and moisture to the filling.
  • 2 tablespoons tomato paste Intensifies the tomato flavor and thickness.
  • 1/4 cup flat leaf parsley Adds freshness and color to the filling.
  • 1/2 cup water Helps in steaming the eggplants and keeping the dish moist.
  • 2 tablespoons pomegranate molasses Adds tang and sweetness, enriching the flavors.
  • 1/4 cup pomegranate arils Provides a burst of juicy sweetness and color.
  • 1/4 cup flat leaf parsley For garnish, adding freshness and color.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) to prepare for roasting the eggplant.
  2. Slice the eggplant in half lengthwise and place them cut side up on a baking tray. Season with kosher salt and black pepper, then drizzle with 2 tablespoons of olive oil.
Roasting
  1. Roast the eggplant in the oven for 25 minutes, then reduce the temperature to 350°F (175°C).
Preparing the Filling
  1. In a small bowl, combine ground cinnamon, red chili flakes, paprika, cumin seeds, and Aleppo pepper.
  2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and sauté the diced onion for about 3 minutes.
  3. Add minced garlic and cook for 2 additional minutes.
  4. Mix in 2/3 of the spice mixture along with the pine nuts, cooking until the nuts turn slightly brown.
  5. Stir in the ground beef or lamb, breaking it up and cooking until browned, about 3 minutes.
  6. Incorporate the chopped tomatoes, tomato paste, and a quarter cup of chopped parsley. Stir and cook for another 3 minutes until the meat is fully cooked.
Stuffing the Eggplant
  1. Remove the eggplant from the oven and make lengthwise cuts in the flesh, without slicing through the skin.
  2. Fill the eggplant with the prepared meat mixture.
Baking
  1. In a small cup, combine water, 2 tablespoons of olive oil, remaining spice mixture, and pomegranate molasses.
  2. Pour the sauce around the eggplant in the pan, cover with foil, and bake for 50 minutes at 350°F (175°C).
Serving
  1. Serve immediately topped with the reduced sauce from the pan, pomegranate arils, and additional parsley for garnish.

Notes

This dish is great for meal prep and can be made ahead of time, enhancing the flavors and saving time. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge or can be frozen for up to 2-3 months.