Easy Turkish stuffed eggplants (karniyarik) #recipe

Turkish stuffed eggplants make such a good dinner recipe as they’re guaranteed to feed a crowd. The aromatic spices in this recipe will fill your kitchen with their intoxicating scent well before your first bite.

We first came across this recipe in Istanbul while staying with our wonderful couch surfing hosts Gule and Chennar. Incidentally, they’re the ones who also taught us how to make our homemade Ayran (Turkish Yoghurt Drink), too.

We had quite the dinner feast together, and Gule made sure we were hands on right from the start, so we could master each technique and jot down every tip along the way.

Get the full recipe 👉🏼 Get the full recipe here:
https://www.wandercooks.com/karniyarik-turkish-stuffed-eggplants/

Keep it cool in the kitchen,

Sarah & Laura x

You will need:

750 g eggplants / 1 ½ lbs, around 4-6 eggplants
250 g beef mince / 8.8 oz, sub lamb, tofu or plant based meat
3 tbsp vegetable oil
1 onion finely chopped
4 garlic finely chopped
1 capsicum / bell pepper finely chopped + put aside a few extra slices for garnish
2 tomatoes / 400 g / 13.5 fl oz can chopped tomatoes
100 g parsley / 3.52 oz / approx 1 bunch, washed and finely chopped
1 tsp chilli flakes
1 tsp Hungarian paprika sub with hot
1/2 tsp ground cumin
1/2 tsp cinnamon
Salt and pepper optional, to taste

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Is this the best eggplant dish ever? Better than a restaurant. Come make Turkish stuffed eggplants with us. Peel strips of each eggplant, slice and fry until softened. Next, cook the beef mince in its own juices until the liquid evaporates. Now add oil, onion, garlic and capsicum and cook until soft. Then add your chopped tomatoes and cook for five more minutes. Stir in the parsley, chili flakes, sweet paprika, cumin cinnamon, and a good crack of salt and pepper. Stuff your eggplants with your beef filling. Bake for 30 minutes and serve hot.