Golden Baked Turkish Stuffed Eggplants (Karnıyarık) Tips, FAQ & printable recipe

Tips for success

For the best flavor, use ripe, in-season tomatoes. If tomatoes are not at their peak, you can substitute canned diced tomatoes, drained.

The green chilies add a subtle heat; if you prefer a milder dish, remove the seeds and membranes before slicing. For a spicier kick, leave the seeds in or add an extra pinch of red pepper flakes.

To make the dish ahead, prepare the stuffed eggplants up to the point of baking, then cover and refrigerate for up to 24 hours.

When ready to serve, add a little extra hot water to the sauce if it has thickened, and bake as directed, adding a few extra minutes to the cooking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Variations

• Vegetarian Version: Replace the ground beef with 1 1/2 cups cooked lentils or a plant-based ground meat substitute. Sauté the onion and chilies, then add the lentils or substitute along with the tomato paste and spices. Simmer as directed, then stuff and bake as usual.
• Spicy Lamb Filling: Substitute ground lamb for the beef and add 1 teaspoon ground cumin and 1/2 teaspoon ground cinnamon to the filling. The lamb pairs beautifully with the eggplant and adds a rich, gamey flavor.
• Cheese-Topped: After stuffing the eggplants, sprinkle 1/2 cup shredded mozzarella or crumbled feta cheese over the top before baking. The cheese melts and browns, adding a creamy, salty element. (Note: this adds dairy.)
• Stovetop Simmer: Instead of baking, place the stuffed eggplants in a wide skillet, pour the tomato sauce around them, cover, and simmer over low heat for 20 minutes. This method keeps the eggplants moist and is quicker if you're short on time.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave until hot.

Freezer

Freeze the baked stuffed eggplants in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. If the sauce has dried out, add a splash of water or broth.

Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the oven or microwave until warmed through.

The stuffed eggplants can be assembled a day ahead and kept covered in the refrigerator. Before baking, let them sit at room temperature for 20 minutes to take the chill off, then bake as directed, adding 5-10 minutes to the cooking time if needed.

Serving ideas

Serve the baked stuffed eggplants as a main course with a side of rice or crusty bread to soak up the delicious tomato sauce.

A simple green salad with a lemon vinaigrette adds a fresh contrast. Garnish with fresh parsley or mint, if desired, though the video does not include this.

These eggplants also make a wonderful side dish or part of a mezze spread. They can be served warm or at room temperature, making them versatile for entertaining.

For a heartier meal, pair them with bulgur pilaf or yogurt on the side, though these are not part of the original recipe.

Frequently asked questions

Recipe card

Golden Baked Turkish Stuffed Eggplants (Karnıyarık)

Prep 20 minCook 40 minTotal 1 hServes 4

Ingredients

• 4 large round eggplants
• 1 tbsp salt, for soaking
• 3 tbsp extra virgin olive oil
• 500 g lean ground beef
• 1 yellow onion, finely diced
• 5 green chili peppers, sliced
• 2 tbsp tomato paste, divided
• 1 tbsp red pepper paste
• 2 vine tomatoes, diced
• 1/2 tsp black pepper
• 1 tsp red pepper flakes (pul biber)
• 1 cup hot water

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

18 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.