Meat & Chicken

Stuffed Eggplant – Karniyarik

I  learned this “certified Turkish” recipe from my mum: Karnıyarık which literally translates as “split belly”. It is widely made and dearly loved almost in every part of Turkey.  It is absolutely fantastic eggplant dish…

There are a couple things to be careful about when you’re cooking with eggplants. Buy eggplants right before you cook and pick the firmer ones; eggplants tend to get soft in the refrigerator. And for this dish, do not use huge eggplants. Try to find cute little ones like Lebanese eggplant.


6 small  eggplants, peeled in stripes lengthwise
1/2 kg lamb mince
2 onions, cubed
1/2 bunch parsley, finely chopped
2 medium tomatoes, petite diced
1 tomato, sliced in half moons (for the top)
green banana peppers, as many as eggplants
2 tbs tomato paste
ground pepper
2 tbs olive oil
frying oil
1 cup hot water


1. Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot.
2. Once they’re fried, first soak the excessive oil by resting them on a paper towel, and then place eggplants on an oven dish.
3. In a deep frying pan, heat olive oil. Add onions and stir for 3-4 minutes.
4. Add the mince. Cook until the mince soaks all the juice it lets out.
5. Add diced tomatoes and 1 tbs tomato paste. Stir until cooked. Turn it off.
6. Add chopped parsley, salt, and pepper. Mix well.
7. With the help of two spoons, slit eggplants into two. But leave the tops and bottoms attached.
8. Stuff eggplants with mince mixture.
9. Place a slice of half moon shaped tomato and a green pepper on top of each split belly eggplant.
10. Mix rest of the tomato paste with 1 cup of hot water and pour on top and bake them in preheated oven at 200 degrees until green peppers are nicely baked.

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