Karnıyarık is an Anatolian classic that combines the creamy texture of roasted eggplant with a juicy, aromatic filling of spiced meat and tomatoes. This traditional recipe brings the authentic flavors of Istanbul straight to your kitchen with foolproof results.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 medium eggplants
- 300 g ground lamb or beef
- 1 large onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 can (400 g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 3 tablespoons extra virgin olive oil
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Oven 35 min 200 °C
Preheat the oven to 200 °C and prick the eggplants all over with a fork to prevent them from bursting. Place them on a baking sheet and roast for thirty-five minutes until the skin wrinkles and the flesh yields to gentle pressure. This step is essential for achieving that signature creamy texture.
- Step 2 Prep 5 min
Let the eggplants cool for a few minutes, slice them lengthwise, and carefully scoop out the inner flesh, leaving a two-centimeter border to form the boat. Chop the reserved flesh into small pieces and set it aside to add back to the filling later.
- Step 3 Pan 13 min
In a large skillet, heat the olive oil over medium heat and sauté the chopped onion with sliced garlic for five minutes until translucent. Add the ground meat, breaking up any clumps with a spatula, and cook until it loses its pink color.
- Step 4 Pot / simmer 8 min
Stir in the crushed tomatoes, tomato paste, paprika, cumin, salt, and pepper. Mix well and let the mixture simmer and thicken over medium-low heat for eight minutes, stirring occasionally to prevent sticking to the bottom.
- Step 5 Mix 2 min
Add the reserved eggplant flesh to the meat filling and gently fold everything together to blend the flavors. Cook for two more minutes and remove from heat. This trick adds depth and prevents the filling from drying out during the final bake.
- Step 6 Oven 20 min 180 °C
Generously fill the eggplant boats with the mixture and arrange them in a baking dish suitable for grilling. Bake at 180 °C for twenty minutes until the edges are golden and the filling bubbles slightly along the sides.
- Step 7 Cool 5 min
Remove from the oven and let rest for five minutes before serving. Sprinkle generously with fresh chopped parsley and accompany with cold plain yogurt. Resting allows the juices to redistribute, ensuring every bite is moist and flavorful.