🇹🇷 Turkey recipe
Karnıyarık
Karniyarik, meaning 'split belly,' is one of Turkey's most beloved home-cooked eggplant dishes. Whole eggplants are fried until golden, then split open and stuffed with a savory mixture of ground meat sauteed with onions, peppers, and tomatoes. Baked in the oven until the eggplant is meltingly soft and the filling is bubbling, it is pure Turkish comfort food.
Prep30 mins
Cook45 mins
Serves6
Difficultymedium
Ingredients
- 6 medium Italian eggplants
- Vegetable oil for frying
- 300g ground lamb or beef
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper, finely diced
- 2 long green peppers (sivri biber), chopped
- 2 medium tomatoes, peeled and diced
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp allspice
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 medium tomato, sliced into rounds (for topping)
- 1 long green pepper, sliced (for topping)
- 1/2 cup hot water
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 310
- Protein
- 14 g
- Carbs
- 16 g
- Fat
- 20 g
