Karnıyarık (Split Eggplant Stuffed with Minced Meat)
The Quirky Foodster Team
Ingredients
- Medium eggplants — 4
- Sunflower oil, for frying
- Olive oil — 1 tbsp
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Minced beef or lamb — 300 g (10 oz)
- Tomatoes, diced (plus 1 extra, sliced, for topping) — 2
- Green pepper, diced (plus extra rings for topping) — 1
- Tomato paste — 1 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Hot water — 200 ml (3/4 cup plus 1 tbsp)
- Fresh parsley, chopped, to serve — 2 tbsp
Method
- Peel the eggplants in alternating strips (leaving some skin for structure) and soak in salted water for 15 minutes, then pat dry.
- Shallow-fry the eggplants in hot oil for 6–8 minutes, turning, until softened and lightly browned on all sides. Drain on paper towels and arrange in a baking dish.
- Preheat the oven to 190°C (375°F).
- In a separate pan, heat the olive oil and fry the onion and garlic for 4 minutes until soft.
- Add the minced meat and cook, breaking it up, for 6–7 minutes until browned.
- Stir in the diced tomatoes, diced pepper, tomato paste, salt and pepper, and cook for 5 minutes until thickened.
- Split each eggplant lengthwise down the centre without cutting all the way through, and press open gently to form a pocket.
- Fill each eggplant generously with the meat mixture, then top with a slice of tomato and a ring of green pepper.
- Pour the hot water into the base of the baking dish and bake for 25–30 minutes, until the eggplants are fully tender and the topping is lightly roasted.
- Scatter with fresh parsley and serve with rice.
Introduction: Karnıyarık, meaning 'split belly,' is a classic Turkish dish of fried eggplants split open and filled with a
savoury minced meat, onion and tomato mixture, then baked until tender.
Cultural Background: Karnıyarık, meaning 'split belly,' is a classic Turkish dish of fried eggplants split open and filled with a
savoury minced meat, onion and tomato mixture, then baked until tender. It's one of the most beloved
dishes of everyday Turkish home cooking.
Tips: Soaking the eggplants in salted water reduces bitterness and helps them absorb less oil when frying. Leaving alternating strips of skin on helps the eggplants hold their shape once split and filled.
Variations: Roast the eggplants in the oven with a little oil instead of frying for a lighter version. Add a handful of pine nuts to the filling for extra richness. A vegetarian version, imam bayıldı, uses an onion, garlic and tomato filling in place of the meat and is a
well-established dish in its own right within Turkish cuisine.
Imam Bayıldı (Vegetarian Version): Omit the minced meat. Increase the onion to 2, finely sliced, and
cook slowly with the garlic for 10 minutes until very soft and sweet before adding the tomatoes, pepper,
tomato paste, salt and pepper as directed. Fill, top and bake exactly as directed.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a 180°C (350°F) oven for 15 minutes until warmed through.
FAQs:
Q: Why is it called 'split belly'?
A: The name refers to the way the eggplants are split open lengthwise to reveal the filling.
Q: Can I roast instead of fry the eggplants?
A: Yes, brushing lightly with oil and roasting at 200°C (400°F) for about 20 minutes is a common lighter alternative.
Q: What's the difference between karnıyarık and imam bayıldı?
A: Karnıyarık is filled with minced meat, while imam bayıldı is the vegetarian version filled with slow-cooked onions and tomatoes.
- Medium eggplants — 4
- Sunflower oil, for frying
- Olive oil — 1 tbsp
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Minced beef or lamb — 300 g (10 oz)
- Tomatoes, diced (plus 1 extra, sliced, for topping) — 2
- Green pepper, diced (plus extra rings for topping) — 1
- Tomato paste — 1 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Hot water — 200 ml (3/4 cup plus 1 tbsp)
- Fresh parsley, chopped, to serve — 2 tbsp
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