- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- kcal
- 564.9
- protein
- 39.3 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 1 tbsp
- 3 tbsp
- 2 cloves
- 15 g
- 4 g
- 1 g
- 2 g
- 150 ml
- 200 g
Process
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Preheat the oven to 200°C. Peel the eggplant in lengthwise stripes, leaving about 2 cm of skin between each strip so the shells hold together. Sprinkle 2 g of the salt over them and leave for 15 minutes, then pat dry.
Brush the eggplant all over with 2 tbsp of the olive oil and set them on a lined baking tray. Roast for 25 minutes, turning once, until the flesh is soft enough that a knife slides in with no resistance and the skins have wrinkled.
While they roast, heat the remaining 1 tbsp olive oil in a wide pan over medium heat and cook the onion and the diced half of the green bell pepper for 6 minutes until soft and translucent.
Add the garlic and ground beef, raise the heat to high and fry for 5 minutes, breaking up the meat, until no pink remains and any liquid has evaporated.
Stir in the tomato paste and paprika and fry for 1 minute, then add the 2 grated tomatoes, the remaining 2 g salt and the black pepper. Simmer for 8 minutes until thick and glossy, then fold in the parsley and take off the heat.
Slit each roasted eggplant open along one side without cutting through the base, and press the sides apart to make a pocket. Spoon the beef filling in, mounding it up, then top each with a slice of tomato and a ring of green bell pepper.
Set the stuffed eggplant in a baking dish, pour the hot beef broth around them, cover with foil and bake at 200°C for 20 minutes. Uncover and bake 10 minutes more until the tops are browned and the broth has reduced.
Rest for 5 minutes, spoon the pan juices over the eggplant and serve with plain yogurt and extra parsley.
Kitchen notes
Kitchen notes
- The classic mistake is undercooking the eggplant before stuffing. It must be fully collapsed from the first roast, because once it is filled it will not soften further in the baking dish.
- Salting the eggplant for 15 minutes draws out bitter water and keeps the flesh from turning greasy. Do not skip the patting dry, or the oil will slide off.
- Keep the filling dry. If the beef mixture is wet when it goes into the eggplant, the shells turn to mush and the broth becomes watery. Let the liquid cook off completely before stuffing.
- Leave the stem end intact when you slit the eggplant; it acts as a hinge that stops the shell from splitting open in the oven.
Substitutions
- ground beef→ground lamb or a 50/50 beef and lamb mix
- beef broth→vegetable broth or hot water with a teaspoon of tomato paste
- plain yogurt→dairy-free coconut yogurt for a dairy-free plate
Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days; the flavour improves overnight. Reheat covered at 180°C for 15 minutes, or in a covered pan over low heat with a splash of water, until piping hot. Freezing is not recommended because the eggplant turns watery and collapses on thawing.
| Nutrient | Per serving |
|---|---|
| Calories | 564.9 kcal |
| Protein | 39.3 g |
| Carbohydrates | 46.8 g |
| Fat | 27.2 g |
| Saturated fat | 7.6 g |
| Fiber | 19.8 g |
| Sugar | 26.9 g |
| Sodium | 636 mg |
| Cholesterol | 95 mg |
FAQ
The questions we get asked most
Why did my karniyarik turn out greasy?
Eggplant is a sponge and soaks up whatever oil it meets. Salting the halves for 15 minutes, patting them dry and roasting them first at 200°C seals the surface so they absorb far less. If you fry them instead of roasting, use a shallow layer of oil and drain on paper towels.
Can I prepare karniyarik ahead of time?
Yes, and it is actually better that way. Roast the eggplant, make the filling and assemble the dish up to 24 hours ahead, then cover and refrigerate. Add the broth just before baking and allow 10 extra minutes in the oven since it goes in cold.
How do I know the eggplant is cooked through?
After the first roast, a skewer should pass through the widest part with no resistance and the skin should look wrinkled and slightly collapsed. If it still feels firm or springs back, give it another 5 to 8 minutes before you slit and stuff it.
Can I use a different meat or make it vegetarian?
Ground lamb is the traditional alternative and gives a richer flavour. For a meatless version, replace the beef with 250 g of cooked green lentils or crumbled firm tofu and add an extra tablespoon of tomato paste for depth; the cooking times stay the same.
Why is my filling dry and crumbly?
That usually means lean mince was used and the tomatoes were not cooked down enough. Use beef with about 20 percent fat and simmer the filling until it is thick and glossy, not watery. The broth poured around the eggplant also steams moisture back into the filling during baking.
What should I serve with karniyarik?
Thick plain yogurt is the classic accompaniment, with warm flatbread or plain rice pilaf to soak up the pan juices. A simple tomato and cucumber salad with olive oil cuts through the richness of the meat.
Can I make this with larger eggplants?
Yes, but halve them lengthwise first and roast cut-side up for 30 to 35 minutes. Large eggplants have more seeds and water, so scoop out a little of the flesh after roasting to make room for the filling and keep the dish from turning soggy.
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