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    Stuffed Eggplants (Karniyarik)


    • 8 medium Japanese eggplants
    • 1 lb. ground beef
    • 1 medium onion, thinly sliced
    • 1 medium tomato, sliced
    • 1 medium tomato, grated
    • 1 banana pepper cut in long pieces
    • 2 banana peppers, thinly sliced
    • 3 tablespoons of olive oil
    • 1/2 cup of water
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 cup of chopped parsley
    • Vegetable oil for frying



      • Combine olive oil and chopped onions in a large saucepan and brown onions.
      • Add sliced banana peppers.
      • Combine ground beef and brown, make sure it is juicy.
      • Add grated tomatoes and salt.
      • Cook for 5-6 minutes at medium to low heat.
      • Remove from heat, add black pepper and chopped parsley, stir well and set aside.

    Prepare the eggplants

    • Cut the stems off of eggplants, wash and peel leaving alternating strips of skin on.
    • Dry them thoroughly with a paper towel.
    • Place the vegetable oil in a frying pan, warm the oil and fry the eggplants as whole pieces on all sides, if the pieces are too long, it should be cut into two or more pieces.
    • Place fried eggplants in a large cooking pan.
    • With a wooden spoon, open a slit in the middle of eggplants
    • Stuff them with the ground beef stuffing, place one piece of sliced tomato and one piece of sliced banana pepper to top the stuffing.
    • Add water, cover the pan with its lid, bring to boiling, reduce heat and simmer until all is cooked.
    • Remove from heat; let it stand for 10 minutes before serving.

    Serve with traditional white rice and Cacik.