Karniyarik (Stuffed Eggplant)
Tender eggplant boats roasted until golden and filled with a spiced ground beef and tomato mixture, finished with bright parsley for a balance of savory, tangy, and herbal notes. This version keeps technique home-kitchen friendly while honoring the layered flavors of the classic Turkish dish.
4 eggplant, halved lengthwise
4 tbsp olive oil
2 tsp salt
1 lb ground beef
1 cup onion, finely chopped
3 clove garlic, minced
2 cup tomato, diced
2 tbsp tomato paste
1 green pepper, seeded and diced
¼ cup water
1 tsp sugar
1 tsp black pepper
1 tsp paprika
1 bunch parsley, finely chopped
1 lemon, cut into wedges for serving
2 tbsp olive oil, for drizzling
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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