Turkish Stuffed Eggplant

Turkish Stuffed Eggplant
07 May 2024

One of the original dishes of Turkish cuisine, karnıyarık, is prepared with eggplant and minced meat. Onion, tomato, pepper, and spices are used for the filling. The middle part of the cooked eggplants is cut and filled with a mixture of these ingredients. It is similar to Imam Bayıldı recipe in its preparation. If you are ready, let's see how to make karnıyarık!

How Many Calories in 1 Portion of Karnıyarık?

100 grams of karnıyarık is 55 calories. One serving of karnıyarık contains approximately 190 calories. You can consume this recipe in moderation on diet lists.

Prep Time : 35 mins
Cook time : 30 mins
Servings : 3 People
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Turkish Stuffed Eggplant


  • 4 long and thin eggplants
  • 200 g minced meat
  • 2 cloves of garlic
  • 1 onion
  • 2 green peppers
  • 1 red pepper
  • 1 tomato
  • 1 tbsp tomato paste
  • One-quarter cup of grated kashar cheese
  • 1.5 cups of water
  • Salt
  • Black Pepper

For frying:

  • Sunflower oil

For the top:

  • Tomato
  • Pepper
Turkish Stuffed Eggplant


  1. Peel the eggplants, score the middle part with a knife, salt them, and rest them for 10 minutes.
  2. Wash with water, dry, and fry in hot oil.
  3. In a separate pot, fry the diced onion and garlic until they change color.
  4. Add the minced meat, peppers, tomato paste, and chopped tomatoes. Add 1.5 cups of water, season with salt and pepper, and cook over low heat for 15-20 minutes.
  5. Drain the water and add the grated kashar cheese.
  6. Arrange the eggplants in the oven dish and fill them with the minced meat mixture. Place tomato and pepper slices on top, pour the sauce from the minced meat, bake for 10 minutes, and serve hot. Enjoy your meal.
Serving Suggestions

You can serve the Karniyarik with rice pilaf and salad.

Expert Tips
  • Before starting the recipe, soak the eggplants in salted and vinegared water for 15 minutes. This will remove the bitterness.
  • After frying the eggplants, keep them on a paper towel. So you can drain the excess oil.
  • Be careful not to overfill the inner mixture. When the eggplants are cooked, the filling should not fall out.
  • You can cook the eggplants in a pot or in the oven.
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