Fried eggplant split and stuffed with a savory ground beef and tomato filling, baked until bubbling, its name meaning 'split belly'.
Karniyarik, literally 'split belly,' is one of Turkey's classic eggplant dishes, in which whole eggplants are fried until soft, slit down the middle, and stuffed with a rich filling of ground beef, onion, tomato and peppers. The eggplant is fried or roasted first specifically to soften its flesh enough that it can hold the filling without collapsing, while also developing a slightly smoky flavor that plain boiling can't achieve. Baked briefly at the end with a few tomato slices on top, the dish arrives bubbling from the oven, the eggplant flesh soft enough to eat with just a fork, its char-tinged skin holding the filling together like a natural vessel.
Serves 4
Peel alternating strips of skin from each eggplant (leaving some skin for structure), then fry in hot oil, turning, until soft and golden all over, about 8 minutes.
Drain the fried eggplants on paper towels, then cut a lengthwise slit down the top of each, being careful not to cut all the way through.
Cook ground beef with onion until browned, then add garlic, diced tomato, diced pepper, tomato paste, paprika, salt and pepper; simmer 10 minutes until thickened, then stir in parsley.
Arrange the eggplants in a baking dish and open the slits, spooning the filling generously into each one.
Lay a tomato slice and pepper slice over the filling in each eggplant, then pour hot water or stock around (not over) the eggplants in the dish.
Bake at 200C/400F for 25-30 minutes until the tomato topping is soft and everything is bubbling.
Basting the eggplants with the pan liquid halfway through keeps them from drying out.
Serve hot with rice pilaf, spooning some of the pan sauce over the top.
Frying the eggplant first is what gives karniyarik its signature soft, custardy texture — don't skip straight to baking raw eggplant.
Leave alternating strips of skin on when peeling; this helps the eggplant hold its shape while cooking.
Add a little hot water or stock to the baking dish so the sauce doesn't dry out before the eggplant finishes cooking.
A lighter version roasts the eggplants in the oven with a brush of oil instead of frying.
Vegetarian karniyarik replaces the beef with a mix of mushrooms and extra vegetables.
Adding pine nuts and currants to the filling gives it a slightly Ottoman, sweet-savory character.
Refrigerate up to 3 days in a sealed container; reheat covered in a 180C/350F oven until warmed through, adding a splash of water if the sauce has thickened too much.
Karniyarik is part of the extensive family of Ottoman stuffed vegetable dishes (dolma), and its distinctive 'split belly' name and presentation have made it one of the most recognized Turkish eggplant preparations both at home and in restaurants.
Yes, brush halved eggplants with oil and roast at 220C/425F for 20 minutes until soft, then proceed with stuffing — the flavor is slightly less rich but still good.
Choose eggplants that feel heavy for their size with smooth, glossy skin and no soft spots — these fry and hold their shape best.
It was likely overfried or too ripe/soft to begin with — fry just until golden and tender, not until falling apart.
Per serving (380g / 13.4 oz) · 4 servings total
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