Stuffed Eggplant with Spiced Ground Beef, or Karniyarik, is a beloved Turkish dish known for its rich flavor and hearty composition. Roasted eggplants are filled with a savory mixture of seasoned ground beef, tomatoes, and herbs, then baked until bubbling and golden. Traditionally served with rice pilaf and a cooling cucumber-yogurt sauce, this dish is both comforting and satisfying.

Why You’ll Love This Recipe

Karniyarik is a perfect blend of textures and flavors: the eggplant becomes soft and silky, the beef filling is deeply savory and aromatic, and the baked garnish adds visual appeal and taste. This recipe is ideal for family dinners, entertaining, or anyone craving a substantial yet elegant meal inspired by traditional Turkish cuisine. It also pairs beautifully with simple sides for a well-rounded plate.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the eggplants:

2 medium eggplants
2 tablespoons olive oil
Salt

For the filling:

1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1/2 lb (225 g) ground beef or lamb
1 tablespoon tomato paste
1 medium tomato, diced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Salt and pepper to taste
1 tablespoon chopped parsley

For garnish:

Cherry tomatoes
Green peppers (such as Turkish sivri peppers or bell pepper strips)

Optional sides:

Cooked rice or bulgur pilaf
Cucumber-yogurt sauce (tzatziki or cacık)

directions

Preheat the oven to 375°F (190°C). Slice each eggplant in half lengthwise. Using a knife, score the flesh in a criss-cross pattern without cutting through the skin.
Rub the eggplant halves with olive oil and a pinch of salt. Place on a baking sheet, cut side up, and roast for 25–30 minutes until the flesh is soft and lightly browned.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the garlic and cook for another minute.
Add the ground beef or lamb, breaking it apart as it cooks. Cook until browned and no longer pink.
Stir in the tomato paste, diced tomato, cumin, paprika, salt, and pepper. Simmer for 5–7 minutes, until the mixture thickens slightly. Stir in the chopped parsley and remove from heat.
Once the eggplants are cool enough to handle, scoop out a small amount of flesh to create space for the filling.
Spoon the beef mixture into each eggplant half. Top with halved cherry tomatoes and strips of green pepper.
Return to the oven and bake for 15–20 minutes, until heated through and the toppings are slightly caramelized.
Serve hot, accompanied by rice or bulgur pilaf and a chilled cucumber-yogurt sauce.

Servings and timing

This recipe serves 2–3 people as a main dish.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Vegetarian Version: Substitute the meat with sautéed mushrooms, lentils, or a plant-based ground meat alternative.
Cheesy Option: Sprinkle grated mozzarella or kasseri cheese over the stuffed eggplants before the final bake.
Spicier Flavor: Add a pinch of chili flakes or a finely chopped green chili to the beef mixture.
Herbaceous Twist: Add fresh mint or dill along with parsley for a more aromatic profile.
Eggplant Boats: Keep the eggplant halves intact with a deeper cavity and serve them as individual portions.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or until warmed through. You can also reheat individual portions in the microwave, but oven reheating is preferred to preserve texture. This dish can be frozen for up to 1 month—thaw in the refrigerator overnight and reheat thoroughly before serving.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the stuffed eggplants up to a day in advance. Refrigerate after stuffing and bake just before serving.

What type of eggplant is best?

Use medium globe eggplants or long Turkish eggplants that are firm and glossy. Avoid overly large ones to ensure even roasting.

Can I grill the eggplants instead of roasting?

Yes, grilling adds a smoky flavor. Grill the halved eggplants flesh-side down until charred and soft, then proceed with the filling.

Is tomato paste necessary?

Tomato paste adds depth to the filling, but you can substitute with a small amount of concentrated tomato purée if needed.

Can I use lamb instead of beef?

Absolutely. Ground lamb is traditional and adds a richer, more authentic flavor.

How can I prevent the eggplants from becoming too oily?

Brush lightly with oil rather than drenching them. You can also salt and drain them for 20 minutes beforehand to remove excess moisture.

What can I serve alongside this dish?

Serve with buttery rice pilaf, herbed bulgur, or warm flatbread, and a side of tzatziki or cacık.

Can I freeze this dish?

Yes. Cool completely, wrap tightly, and freeze for up to one month. Thaw in the refrigerator and reheat in the oven.

How do I know when the eggplants are done roasting?

The flesh should be golden, soft, and easy to scoop with a spoon, but not falling apart.

Can I use different vegetables for stuffing?

Yes, bell peppers, zucchini, or tomatoes can also be used with the same beef filling.

Conclusion

Stuffed Eggplant with Spiced Ground Beef (Karniyarik) is a classic Turkish dish that brings warmth, depth, and cultural authenticity to the dinner table. Its well-balanced blend of roasted vegetables and seasoned meat offers comfort and sophistication in every bite. Served with a side of pilaf and a cooling yogurt sauce, it’s a complete and memorable meal you’ll want to make again and again.