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Karniyarik Turkish Food

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2 large
500 gr minced chicken (sy 250 gr, coarsely chopped) Ginger powder
1 large onion, diced small (sy 1/2) servings
4 large green chilies, diced small (I 1/2 red bell pepper) Tomato ketchup
1 tbsp Cream cheese
Goat cheese
To taste salt, pepper, cooking oil coarsely chopped

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Karniyarik Turkish Food

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Karniyarik is a delicious and popular Turkish dish that consists of eggplants (aubergines) stuffed with a flavorful mixture of ground meat and aromatic spices, then baked to perfection. The name “Karniyarik” translates to “split belly” in Turkish, referring to the way the eggplants are sliced and filled. Here’s how to make this classic Turkish dish:


For the Eggplants:

  • Long, slender eggplants (aubergines): Choose eggplants that are similar in size for uniform cooking.
  • Salt: Used for salting the eggplants to remove bitterness.
  • Olive oil: For brushing and roasting the eggplants.

For the Filling:

  • Ground beef or lamb: Traditionally, lamb is used, but beef is a common substitute.
  • Onion: Finely chopped onions add flavor to the filling.
  • Tomatoes: Fresh tomatoes are usually used, but you can also use canned tomatoes or tomato paste.
  • Garlic: Minced garlic enhances the savory flavor.
  • Green bell peppers: Chopped green bell peppers are a classic addition to the filling.
  • Spices: A blend of spices like black pepper, red pepper flakes, paprika, and cumin is used for seasoning.
  • Fresh parsley: Chopped fresh parsley is added at the end for a burst of freshness.


Here’s how to make Karniyarik:

  1. Prepare the Eggplants: Trim the tops of the eggplants and peel them partially in a striped pattern, leaving some skin intact. Slice each eggplant in half lengthwise, but not all the way through; they should be partially split open. Sprinkle salt on the cut sides and let them sit for about 30 minutes to remove bitterness. Rinse and pat them dry.
  2. Preheat the Oven: Preheat your oven to around 375°F (190°C).
  3. Roast the Eggplants: Brush the eggplants with olive oil and place them on a baking sheet. Roast them in the preheated oven for about 15-20 minutes or until they become tender and slightly browned.
  4. Prepare the Filling: While the eggplants are roasting, prepare the filling. In a skillet, sauté finely chopped onions in olive oil until they become translucent. Add the ground meat and cook until it’s browned. Stir in minced garlic, chopped tomatoes, and green bell peppers. Season with a blend of spices (black pepper, red pepper flakes, paprika, cumin) and cook until the mixture thickens and the flavors meld together. Remove from heat, and stir in fresh parsley.
  5. Fill the Eggplants: Gently open the partially roasted eggplants and stuff them with the cooked filling, distributing it evenly among the eggplants.
  6. Bake: Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes or until the eggplants are fully tender and the tops are nicely browned.
  7. Serve: Serve Karniyarik hot, garnished with additional parsley, and optionally, with a side of yogurt or a slice of lemon.

Karniyarik is a flavorful and comforting dish that’s popular in Turkish cuisine. The combination of tender roasted eggplants and a savory meat filling with aromatic spices makes it a delightful choice for a hearty meal.




Clean the eggplant, cut / split lengthwise into 2, fry until wilted.


Heat the cooking oil, add the minced chicken (preferably finely chopped... I'm coarsely chopped), cook until half cooked.


Add onions and chilies, salt and pepper to taste, mix well. Taste test, turn off the heat.


Prepare tomato paste, give enough hot water, salt, pepper, mix well.


Arrange the eggplant in a pan (sy pyrex) add the sauteed chicken on top. Drizzle with the tomato sauce. Bake 20 minutes in a 180 degree oven.

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