Everyday Kitchen

Turkish · Dinner

Karniyarik

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Karniyarik is a Turkish dish. Roast eggplants before filling so the flesh becomes tender.

Prep
25 min
Cook
60 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Karniyarik. The photograph includes side dishes not included in this draft.
The photograph includes side dishes not included in this draft. Representative photograph of Karniyarik. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Eggplant

Filling

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Roast · About 25 min

  1. Heat oven to 200°C / 400°F. Slit and oil 4 small eggplants, 40 ml olive oil; roast 25 minutes.

    Check: The food must be hot through at 200°C / 400°F.

Fill · About 8 min

  1. Cook beef and onion from 400 g minced beef, 150 g onion, chopped, 15 g garlic, chopped, 300 g tomatoes, chopped, 20 g parsley, ¾ tsp salt 8 minutes. Add garlic and tomatoes 8 minutes, then parsley and salt. Spoon into opened eggplants.

Bake · About 25 min

  1. Mix 25 g tomato paste, 250 ml water, pour around eggplants and bake 25 minutes until centre reaches 74°C / 165°F.

    Check: Look for this result: centre reaches 74°C / 165°F.

Tips

  • Roast eggplants before filling so the flesh becomes tender.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Karniyarik one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Karniyarik?

Roast eggplants before filling so the flesh becomes tender.

What can I substitute in Karniyarik?

Use minced lamb instead of beef.

Can I prepare Karniyarik ahead?

Prepare the measured ingredients for Karniyarik one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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