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Turkish · Dinner

Karniyarik

Non-vegEasy

Diet: Non-veg · High-protein

Karniyarik is a Turkish dish. Roast eggplants before filling so the flesh becomes tender.

Prep
25 min
Cook
60 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Karniyarik. The photograph includes side dishes not included in this recipe.
The photograph includes side dishes not included in this recipe. Representative photograph of Karniyarik. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Eggplant

Filling

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 25 min

  1. Heat oven to 200°C / 400°F. Slit and oil 4 small eggplants, 40 ml olive oil; roast 25 minutes.

    Check: The food must be hot through at 200°C / 400°F.

Fill · About 8 min

  1. Cook beef and onion from 400 g minced beef, 150 g onion, chopped, 15 g garlic, chopped, 300 g tomatoes, chopped, 20 g parsley, ¾ tsp salt 8 minutes. Add garlic and tomatoes 8 minutes, then parsley and salt. Spoon into opened eggplants.

Bake · About 25 min

  1. Mix 25 g tomato paste, 250 ml water, pour around eggplants and bake 25 minutes until centre reaches 74°C / 165°F.

    Check: Look for this result: centre reaches 74°C / 165°F.

Tips

  • Roast eggplants before filling so the flesh becomes tender.
  • Judge Karniyarik by the texture and doneness signs in its steps. Your pan and heat affect how long Karniyarik takes to cook.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Get perishable Karniyarik into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Karniyarik within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Karniyarik to 74°C / 165°F, stirring or turning it for even heating. When Karniyarik is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Karniyarik includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Karniyarik becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Karniyarik one day ahead. For Karniyarik, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Karniyarik on the day of serving.

FAQ

What matters most when making Karniyarik?

Roast eggplants before filling so the flesh becomes tender.

What can I substitute in Karniyarik?

Use minced lamb instead of beef.

Can I prepare Karniyarik ahead?

Prepare the measured ingredients for Karniyarik one day ahead. For Karniyarik, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Karniyarik on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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