Karniyarık (Slashed eggplant)


  • 1 chopped tomato
  • 100 gr margarine
  • 250 gr ground meat
  • 4-6 medium sized eggplants
  • 1 medium sized onion
  • 1 green pepper
  • 1 glass of water


Chop the onions and cook in a saucepan with some butter until pink. Add ground meat and roast, stirring constantly. Remove from heat and add salt and pepper. Peel the eggplants in a ribbon fashion. Soak them in salted water for a while. Drain and dry. Fry eggplants lightly in oil. Make a deep lengthwise incision in each eggplant. Place the eggplants in a saucepan, with the cut sides facing up. Place some stuffing on each eggplant and top each with a slice of tomato and green pepper. Add a small amount of water and cook over low heat for 25-30 minutes.

Domatesli Pilav (Rice with Tomatoes) and Coban Salatasi (Shepherd’s Salad) usually accompany Karnıyarık.

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