Karnıyarık Turkish meat stuffed eggplant

Karni Yarik (Pronounced Carny Yar-ruk) is a much beloved dish in every region of Turkey. I had the distinct pleasure of having it for the first time with a one Ali San, International Turkish Man of Mystery, and Rana’s Daddy.

Warning if you make this recipe for someone they will never leave you alone until you make if for them again. You’ll have a trail of foodie followers longer than the Pied Piper.

Ingredients:
6 medium eggplants (called baby eggplants in the US)
1 onion (chopped)
2 green peppers (chopped)
2 tomatoes
300 gr ground beef (1/2 pound)
2 green peppers (whole)
1-2 cloves garlic
sunflower or any vegetable oil
2 cups hot salted water

Cut off the tops of the eggplants. Peel a strip of down the middle of each one like a little racing stripe. Peel them all the way around.

This will allow the eggplant to sit flat and the cutting board. Slice one side down the middle, lengthwise. Start the cut about one inch from the end and finish the cut about one inch from the other end. The slit should go a little more than halfway through the eggplant. When you’re done it should look like this:

I am aware that this is starting to look more than a little sexual but wait until we get to the end. Place these little fertility symbols into salted water for about 30 minutes. While you’re waiting for them to soak you can make the filling!

Filling:
Peel your tomatoes and slice six rounds off of one (for topping). Remove seeds from the rest and chop finely. In a fry pan cook your beef in about 2 Tbsp olive oil, until all juices have evaporated. Then add the onions and green peppers, cooking them for about 1-2 minutes. Toss in your tomatoes bits and sauté until cooked. Then remove from stove and add salt, black pepper, red pepper, and diced garlic to your mixture.

Wash and dry off your eggplants. Pour a solid amount of oil into a small fry pan making sure that it is at least one inch deep. Fry these guys on both sides on medium high heat for about 3-5 minutes, until they start to become brown. They should be a little squishy by now. Once you’re done with all of the eggplants toss the peppers into the oil for about one minute to blister and brown them a little.
Place your fried eggplants on a baking pan with the slit side facing up. Use two spoons to open the slit (shown below). At this point you’re ready to fill your fecund vessels with meat (I told you it got naughtier). Hang in there, you’re going to love the taste!

Once they are filled, top them with a tomato slice and your whole green peppers.

Pour 2 cups hot, salted water over eggplants and bake at 205 C (400 F) for about 15-20 minutes. Remove them from the oven and serve!

Enjoy this amazing gift from Turkey!

Labels:  dinner, main, meat, Turkish

One thought on “Karnıyarık Turkish meat stuffed eggplant

  1. if you have 6 whole eggplants and 2 whole peppers, how do you decide which eggplants get garnished with a pepper and which don't?

Leave a Reply

Your email address will not be published. Required fields are marked *