Soft roasted eggplant holds a savory filling of ground beef, tomato, green pepper and parsley. A simple tomato sauce keeps each portion moist as it bakes.
Choose small eggplants
Small eggplants soften more evenly and make individual portions. Peel alternating strips, then make a deep slit without cutting through the bottom or ends.
Roast, then open the pocket
Wait until the flesh is soft before gently pressing it aside with a spoon. Leave the skin intact to hold the filling, and pour the sauce around the eggplants so the beef stays in place.
Karniyarik: Turkish-Style Beef-Stuffed Eggplant
Roasted eggplants filled with ground beef, tomatoes, green pepper and parsley, baked in a light tomato sauce.
Ingredients
- 5 Eggplants small, about 6–8 oz each
5 tbsp Olive oil for brushing the eggplants
Filling
- 2 tbsp Olive oil
- 1 small Yellow Onion finely chopped
- 3 cloves Garlic minced
- 1 lb Ground beef
- ¼ cup Chopped green pepper
- ½ cup Chopped tomato
- 1 tsp Salt
- ½ tsp Black pepper
- ½ cup Parsley fresh, chopped; reserve a little for garnish
Tomato Sauce
- 2 tbsp tomato paste
- 1 ½ cups water hot
Instructions
- Heat the oven to 400°F (200°C). Wash the eggplants and trim the tough stem ends. Peel narrow lengthwise strips of skin, leaving alternating stripes. Cut a deep lengthwise slit along one side of each eggplant, stopping short of the ends and bottom so it remains in one piece. Pat dry.
- Brush the eggplants with the 5 tablespoons olive oil, including inside the slits. Place slit-side up on a rimmed baking sheet. Roast for 30–40 minutes, until the flesh is soft enough to open gently with a spoon. Add time if needed; large or firm eggplants take longer.
- Meanwhile, heat the filling oil in a skillet over medium heat. Cook the onion for 4–5 minutes, add the garlic for 30 seconds, then add the ground beef. Break it up and cook for 6–8 minutes, until cooked through to 160°F (71°C), checking with a food thermometer rather than color alone. Spoon off excess fat if needed.
- Add the green pepper, chopped tomato, salt and black pepper. Cook for 5–7 minutes until the vegetables soften and the filling is moist without being watery. Remove from the heat and stir in most of the parsley, reserving a little for serving.
- Set the softened eggplants slit-side up in a baking dish that holds them snugly. Gently open each slit with a spoon and press the flesh aside to make a pocket, without breaking through the skin. Divide the filling among them. Mix the tomato paste with the hot water and pour around the eggplants, keeping the filling in place.
- Bake at 400°F (200°C) for about 25–30 minutes, until the eggplants are completely tender and the sauce is bubbling. Check that the center of the filling is hot throughout, at least 165°F (74°C) if it cooled during assembly. Rest for 5 minutes, garnish with the reserved parsley and serve with sauce spooned around each portion.
Notes
Use five small eggplants rather than large globe eggplants for the stated yield and timing. This roasted version skips deep-frying. The eggplant should remain in one piece with a pocket for the filling.
Tomato paste and water were present in the archived method but missing from its ingredient list; both are included here. Cooking time varies with eggplant size; fully tender flesh is the endpoint.
Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C).
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Let us know how it was!Serve with the pan sauce
Spoon sauce around each eggplant and finish with parsley. Rice, bulgur or a fresh salad makes a simple side.
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