Do not cut the ground
The longitudinal section only opens the top. If the floor remains intact, the soft eggplant filling and sauce keep together safely.
Turkish Recipe
Karnıyarık
The aubergines are first roasted softly and then opened longitudinally. A boiled minced meat filling prevents the finished aubergines from becoming watery.
Total time
1 hr 35 min
Calories
560 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Filled Turkish eggplant with minced meat
The name Karnıyarık means slashed belly and describes the long open aubergines. Unlike the vegetarian İmam Bayıldı, the filling consists of minced meat, onions, green peppers and tomatoes. For a daily version, the aubergines are softly roasted with little oil in the oven instead of completely frying them. The meat mixture must first cook vigorously so that it tastes concentrated and the aubergines do not swim in liquid when baking.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Karnıyarık
Karnıyarık are Turkish eggplants from the oven, filled with spicy minced meat, onions, tomatoes, green peppers, garlic and parsley.
Ingredients
6 servings
Method
-
1
Peel aubergines striped
Remove from each eggplant three narrow strips of peel, creating a zebra pattern. Rub in all around with a teaspoon of salt and leave to stand for 20 minutes.
-
2
Soft roasting aubergines
Preheat the oven to 220 °C top/bottom heat. Drape the eggplant dry, sprinkle with four tablespoons of olive oil and turn for 25 to 30 minutes until it is clearly soft.
-
3
Fry the minced meat vigorously
Heat residual oil in a large pan. Fry minced meat for 5 minutes crumbly and brown, then fry onions and diced peppers for another 5 minutes.
-
4
Boil the filling
Add the diced tomatoes, powder beaver, pepper and remaining salt and cook for 10 minutes. Add the parsley.
-
5
Carefully open eggplants
Reduce oven temperature to 190 °C. Place eggplants in a mould and cut in the middle longitudinally without cutting the ground. Press the soft inside with two spoons.
-
6
Fill and fill generously
Distribute minced meat mixture into the openings. Cover each eggplant with a tomato cleft and half a green pepper.
-
7
Pour in tomato sauce
Stir the remaining tomato paste with hot water and pour into the form sideways. Do not pour the sauce directly over the filling.
-
8
Karnıyarık ready to burn
Bake eggplants for 25 to 30 minutes until the sauce is slightly boiled and the minced meat is at least 71 °C. Leave to rest for 5 minutes before serving.
Kitchen know-how
Tips for Karnıyarık
Boil dry filling
watery tomato filling runs out of the eggplant and dilutes the sauce. Before filling, hardly any free liquid must be visible in the pan.
Variations
How to adapt this recipe
Replace beef chops with lamb chops and add half a teaspoon of cumin, resulting in a stronger, slightly more fat filling.
Leave out meat and double the amount of onion. Use more tomatoes and olive oil and melt the aubergines completely softly.
Nutrition per serving
560kcal
24.0 gCarbohydrates
31.0 gProtein
37.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Karnıyarık
Karnıyarık contains a warm minced meat filling. İmam Bayıldı is prepared without meat with plenty of onions, tomatoes and olive oil.
Modern varieties are rarely bitter, but the short salting seasons the aubergines and dries their surface for smoother roasting.
Aubergines and filling can be prepared separately the day before. Fill before meals, pour in sauce and bake completely.
They give way clearly at slight pressure and can be opened without resistance. Still fixed aubergines do not become creamy even during the final baking.
Turkish rice or bulgurpilaw and natural yoghurt complement the juicy oven dish without competing with the strong filling.
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