Golden Baked Turkish Stuffed Eggplants (Karnıyarık) Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Slice the eggplants and soak them in salted water for 10 minutes. While they soak, you can dice the onion, slice the green chilies, and dice the tomatoes.

Preheat the oven to 400°F (200°C). Have a baking sheet and a large skillet ready. Pat the eggplants dry and brush them with olive oil before roasting.

Instructions

Roast the Eggplants

1. 1Prepare the Eggplants
   Slice the eggplants crosswise into thick rounds, about 1 1/2 inches thick. Score the cut sides with a deep criss-cross pattern, being careful not to cut through the skin. Soak the slices in salted cold water for 10 minutes to draw out bitterness. Drain, pat completely dry with paper towels, and arrange on a baking sheet. Brush both sides with olive oil.
   Look for The eggplant slices look moist but not dripping; the criss-cross cuts are visible but the slices hold together.
   Tip Patting the eggplants very dry helps them brown instead of steam in the oven.
2. 2Roast the Eggplants
   Heat the oven to 400°F (200°C). Roast the eggplant slices for 15 minutes, until they are golden and tender but still hold their shape. Remove from the oven and let cool slightly on the baking sheet.
   Look for The eggplant tops are golden brown and the flesh feels soft when pressed gently.
   Tip Roasting at high heat gives the eggplant a rich, caramelized flavor.

After roasting, the eggplant slices should be golden brown on the surface and soft inside. They should be pliable enough to press open with a fork, but not mushy. The edges may darken slightly, which is fine. If they look too pale, roast for another 2-3 minutes. Let them cool slightly before handling.

Cook the Filling

3. 3Cook the Beef Filling
   While the eggplants roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Add the diced onion and sliced green chilies, and cook until the onion is soft, about 3 minutes. Stir in 1 tbsp tomato paste and the red pepper paste, and cook for 1 minute more.
   Look for The beef is browned and crumbly, and the onion is translucent.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't overcrowd the pan; if needed, cook the beef in batches to get a good sear.
4. 4Simmer the Sauce
   Add the diced tomatoes, salt, black pepper, and red pepper flakes to the skillet. Stir well and bring to a simmer. Reduce the heat to low and let the mixture cook for 5-7 minutes, until the tomatoes break down and the sauce thickens slightly.
   Look for The sauce is thick and saucy, with the tomatoes softened into a rich, chunky texture.
   Tip Letting the sauce simmer deepens the flavor and melds the spices.

The ground beef should be browned and crumbly, with no pink remaining. The onions and chilies should be soft and translucent. The tomato sauce should be thick and chunky, with the tomatoes broken down. The filling should smell fragrant with garlic, cumin, and red pepper flakes.

Stuff and Bake

5. 5Stuff the Eggplants
   Use a fork to press down the center flesh of each roasted eggplant slice, creating a hollow pocket. Spoon generous mounds of the spiced beef filling into each pocket, pressing it in gently. Arrange the stuffed eggplants on the baking sheet.
   Look for The eggplant pockets are filled with the meat mixture, mounded slightly on top.
   Tip Pressing the filling in gently keeps the eggplant slices intact.
6. 6Make the Tomato Sauce
   In a small bowl, dissolve the remaining 1 tbsp tomato paste in 1 cup hot water. Pour this light tomato sauce around the base of the stuffed eggplants in the baking sheet.
   Look for The sauce forms a shallow pool around the eggplants, not covering the tops.
   Tip The sauce keeps the eggplants moist and adds a bright tomato flavor.
7. 7Bake and Serve
   Bake the stuffed eggplants at 400°F (200°C) for 15 minutes, until the sauce is bubbling and the tops are golden. Remove from the oven and let rest for 2 minutes. Serve warm, spooning any extra sauce over the top.
   Look for The sauce is bubbling around the edges and the eggplants look glossy and golden.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Letting the dish rest for a few minutes helps the flavors settle and makes serving easier.

The stuffed eggplants should be neatly filled with the meat mixture, with a small mound on top. The tomato sauce should be poured around the base, not over the filling.

After baking, the sauce should be bubbling and the eggplant tops golden. The kitchen should smell of roasted eggplant, beef, and tomato.

Common mistakes

One common mistake is not patting the eggplants dry after soaking, which can cause them to steam rather than roast. Make sure to dry them thoroughly with paper towels.

Another is overcrowding the skillet when browning the beef; cook in batches if needed to achieve a good sear. Avoid overmixing the filling, as that can make the beef tough. Finally, don't skip the tomato sauce – it keeps the eggplants moist and adds essential flavor.

How to tell it’s done

The stuffed eggplants are done when the sauce is bubbling around the edges and the tops of the eggplant are golden brown. The filling should be heated through, and the internal temperature of the ground beef should reach 160°F (71°C) as measured with an instant-read thermometer.

The eggplant should be tender when pierced with a fork, but still hold its shape. Let the dish rest for a few minutes before serving to allow the flavors to settle.

• Ground meat: 160°F (71°C) in the thickest part