Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷

Turkish stuffed aubergines with beef and tomatoes (Karniyarik) 🇹🇷

Inspired by a Persian cookbook, these karniyarik (meaning ‘belly stuffed’) are an easy and tasty mediterranean dish

Philip Pantelides


2 - 3 people
  1. 3 aubergines
  2. 300 g beef or lamb mince
  3. 200 g cherry tomatoes
  4. 1 red onion
  5. 1 red pepper
  6. 2 cloves garlic
  7. 1 tbsp harissa paste
  8. 1 tsp cumin
  9. 1 bunch flatleaf parsley
  10. 1 bunch fresh mint
  11. Handful cashews


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    Preheat the oven to 180c

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    In a hot pan brown the mince seasoning with salt and pepper. Remove and leave to one side

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    Slice the aubergines in half

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    Turn the pan down to a medium heat. And cook the aubergines in olive oil for 8mins it until soft inside

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    After 8 mins flip and cook for another 8 mins

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    Meanwhile chop the pepper, onion, chilli, garlic and stalks of the parsley (retain the leaves)

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    Remove the aubergines and place on kitchen towel to soak up excess oil

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    Turn the heat up and add the harissa paste to the pan

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    Stir in the chopped vegetables and cook till softened

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    Chop the tomatoes in half and add to the pan

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    Chop the parsley and mint leaves

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    Add the mince and herbs to the pan and stir

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    Place the aubergines in an oven proof dish. Scrape / mush the insides to make opening. Take care not to pierce the skin

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    Fill the aubergines with the mince mixture and place in the oven for 15mins

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    Crush the cashews and top the aubergines. Cook for another 5-10mins

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    Remove from the oven and serve!

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