5 Ağustos 2025

Today we’re making Karniyarik – a beloved Turkish eggplant dish, but in a lighter, oven-baked version.
I’m a Turkish chef living in Germany, sharing authentic flavors with a modern touch.
Enjoy the recipe and follow for more traditional dishes from my kitchen. 🇹🇷🇩🇪

Ingredients 🇬🇧
– 3 medium eggplants (peeled in stripes)
– Enough olive oil for roasting and cooking
– Salt & black pepper
– 2 onions, chopped
– 1 bell pepper, diced (any color)
– 500g ground beef
– 1.5 tbsp tomato paste (+ extra for the sauce)
– A few fresh basil leaves (optional)
– Cherry tomatoes (for topping)
– Bell pepper slices (for topping, any color)
– ½ cup hot water (for the sauce)

Zutaten 🇩🇪
– 3 mittelgroße Auberginen (gestreift geschält)
– Ausreichend Olivenöl zum Rösten und Braten
– Salz & schwarzer Pfeffer
– 2 Zwiebeln, gehackt
– 1 Paprika, gewürfelt (Farbe nach Wahl)
– 500g Rinderhackfleisch
– 1,5 EL Tomatenmark (+ etwas mehr für die Soße)
– Einige frische Basilikumblätter (optional)
– Cherrytomaten (zum Belegen)
– Paprikastreifen (zum Belegen, beliebige Farbe)
– ½ Tasse heißes Wasser (für die Soße)

#karnıyarık #turkıshfood #stuffedeggplant #worldcuisine #tasteofturkey

Today we’re making carneark, a classic Turkish dish, but in a lighter oven baked version. First, I peeled three medium eggplants in stripes. Then I cut them in half and scored the flesh in a crisscross pattern. I placed them in a baking dish, drizzled with olive oil, salt, and black pepper. Then baked at 200 with fan for about 2530 minutes. While they baked, I made the filling. I sauteed two chopped onions and olive oil, then added one diced green pepper. After softening, I added 500 grind of ground beef and cooked until the liquid was gone. I seasoned with tomato paste, salt, pepper, and a bit of basil instead of parsley. I filled the soft eggplants with the meat mixture, topped them with cherry tomatoes, and pepper slices. Then I mixed 1.5 tbsp of tomato paste with half a cup of hot water, poured it over the tray. Finally, I baked it again at 190 without fan for another 20 minutes. And here it is, a light, healthy ovenbaked carneic. Enjoy.