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Karnıyarık
Karnıyarık ('split belly'): fried whole aubergines split open and filled with spiced beef and tomato, then baked
Karnıyarık is a summer weekday dinner in kitchens all over Turkey, made when aubergines are glossy, cheap and piled high at the street markets. Small whole aubergines are peeled in stripes, fried until silky, then slit down the middle and packed with minced beef cooked with onion, green pepper and tomato. A short spell in the oven melts it all together. It is eaten warm with plain rice pilaf and a bowl of cacık or yogurt. Chef's tip: press the fried aubergine open with the back of a spoon to make a deep boat, so the filling sits inside rather than rolling off.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the aubergines
For the filling
To bake
Method
0/8 doneStep 1: Peel 8 small aubergines in lengthways stripes so they look striped, leaving the stems on. Soak them in a bowl of water with 1 tbsp salt for 20 minutes, then drain and pat completely dry. A common mistake is skipping this: wet, unsalted aubergines soak up oil and turn greasy.
20 minStep 2: Heat ¾ cup sunflower oil in a wide frying pan over a medium-high heat. Fry the aubergines in batches for 8–10 minutes, turning, until golden all over and soft when pressed. Drain on kitchen paper.
15 minStep 3: Meanwhile, heat 2 tbsp olive oil in another pan over a medium heat. Cook 1 onion and 3 cloves garlic for 5 minutes until soft, then add 2 long green pepper for 2 minutes.
7 minStep 4: Turn the heat up, add 12 ½ oz beef or lamb mince and break it up with a spoon. Fry for 6–7 minutes until no pink remains and the liquid has cooked off; the mince should reach 160°F.
7 minStep 5: Stir in 1 tbsp tomato paste, 2 tomatoes, 1 tsp pul biber (chilli flakes), 1 tsp salt and ½ tsp black pepper and cook for 5 minutes until thick. Take off the heat and stir in 4 tbsp flat-leaf parsley.
5 minStep 6: Heat the oven to 375°F (350°F fan). Lay the aubergines in a baking dish, slit each one lengthways without cutting through the ends, and press open into a boat.
Step 7: Spoon the filling into the aubergines and top each with a slice of 1 tomato and a piece of 2 long green peppers.
Step 8: Mix ¾ cup hot water with 1 tsp tomato paste and pour around (not over) the aubergines. Bake for 25 minutes until the peppers have softened and the sauce bubbles. Rest for 5 minutes before serving with rice.
30 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 21 g
- Carbs
- 20 g
- Fat
- 30 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karnıyarık take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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