The classic dish known as Karnıyarık, or "split belly" in Turkish, consists of fried eggplants that are soft and stuffed with a flavorful blend of meat minced, tomatoes, onions, and spices.

A mainstay of Turkish cooking, this hearty and satisfying dish offers a well-balanced combination of flavours and textures that creates a memorable experience.

The History of Karnıyarık

Karnıyarık has been a cherished dish for centuries in Türkiye, believed to have originated in the Ottoman kitchens where eggplant was a favorite ingredient. The unique “split belly” preparation highlights Türkiye’s culinary tradition of creating hearty, flavorful dishes with fresh produce and simple ingredients.

Turkish Stuffed Eggplants - How to make Karniyarik

Video by Hungry Man Kitchen

Why Karnıyarık Stands Out

This dish combines the creaminess of eggplants with the bold flavours of seasoned minced meat, creating a perfect balance between textures and tastes. The slight sweetness of the cooked eggplant complements the savoury, spicy filling, making every bite a delightful experience. Karnıyarık is typically served with a side of rice or bulgur, adding an earthy balance to the rich flavours.

How to Make Karnıyarık at Home

Creating this Turkish delicacy is easier than it may seem. Here's a classic recipe to bring this flavorful dish to your kitchen.

Ingredients

4 medium eggplants

2 tbsp olive oil (for brushing the eggplants)

2 tbsp olive oil (for the filling)

1 medium onion, finely chopped

2 garlic cloves, minced

250g (about ½ lb) minced lamb

2 tomatoes, diced (plus extra slices for garnish)

1 green pepper, chopped (plus extra for garnish)

Salt and pepper to taste

1 tsp paprika or red pepper flakes (optional, for a spicy kick)

Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Eggplants

Preheat the oven to 180°C (350°F). Wash the eggplants and peel stripes along the skin, creating a striped pattern. Slice each eggplant lengthwise in half without cutting all the way through. Brush them with olive oil and place on a baking tray. Bake for about 20 minutes until softened.

2. Make the Filling

While the eggplants are baking, heat olive oil in a skillet over medium heat. Add the onions and garlic, and sauté until softened. Add the minced meat, breaking it up as it browns. Stir in the diced tomatoes, green pepper, salt, pepper, and paprika, if using. Cook until the mixture is well-blended and the tomatoes have softened.

3. Fill the Eggplants

Once the eggplants are tender, remove them from the oven and let cool slightly. Carefully split them down the middle with a spoon, creating a hollow "boat." Spoon the meat mixture into each eggplant, pressing gently to ensure it's filled evenly.

4. Bake to Perfection

Place a slice of tomato and a piece of green pepper on top of each filled eggplant for garnish. Bake in the oven at 180°C (350°F) for another 15-20 minutes until the eggplants are fully tender and the filling is golden.

In addition to being a tasty dish, Karnıyarık is a symbol of Türkiye's diverse culinary tradition, where even the most basic elements are used to create mouthwatering dishes. Karnıyarık will quickly become a favourite, regardless of your preference for eggplants or your desire to try new flavours. Savour this traditional Turkish dish and add a touch of Anatolia to your table!