Main Course · Dinner · Middle Eastern ·

Smoky Turkish Karniyarik with Eggplant and Minced Lamb

Name: Smoky Turkish Karniyarik with Eggplant and Minced Lamb
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Eggplants, 4 medium, halved lengthwise; Olive oil, for brushing; Salt, to taste; Minced lamb, 1 lb; Onion, 1, finely chopped; Garlic, 2 cloves, minced; Paprika, 1 tsp; Ground cumin, 1 tsp; Ground coriander, 1 tsp; Salt and pepper, to taste; Tomato paste, 1 tbsp; Tomatoes, 2, diced; Fresh parsley, 2 tbsp, chopped; Tomato sauce, 1 cup; Sugar, 1 tsp; Salt and pepper, to taste; Green bell pepper, 1, sliced; Tomato, 1, sliced into rounds

Experience the rich, smoky flavors of traditional Turkish cuisine with this delectable stuffed eggplant dish filled with savory minced lamb, fresh herbs, and zesty spices.

4.5(700 reviews)

·By Ethan Brooks·September 10, 2025

Smoky Turkish Karniyarik with Eggplant and Minced Lamb — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplants

For the Lamb Filling

For the Tomato Sauce

For Toppings

Nutrition

Per serving

Calories: 405 kcal
Protein: 22.75 g
Carbs: 22.25 g
Fat: 28.5 g
Fiber: 7 g

Whole recipe

Total

Calories: 1618 kcal
Protein: 91 g
Carbs: 89 g
Fat: 114 g
Fiber: 28 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Eggplants 4 medium, halved lengthwise	120	4	28	0	16
Olive oil for brushing	120	0	0	14	0
Salt to taste	0	0	0	0	0
Minced lamb 1 lb	1200	80	0	100	0
Onion 1, finely chopped	44	1	10	0	1
Garlic 2 cloves, minced	8	0	2	0	0
Paprika 1 tsp	6	0	1	0	1
Ground cumin 1 tsp	8	0	1	0	1
Ground coriander 1 tsp	5	0	1	0	1
Salt and pepper to taste	0	0	0	0	0
Tomato paste 1 tbsp	15	0	3	0	1
Tomatoes 2, diced	44	2	10	0	2
Fresh parsley 2 tbsp, chopped	2	0	0	0	0
Tomato sauce 1 cup	80	2	18	0	3
Sugar 1 tsp	16	0	4	0	0
Salt and pepper to taste	0	0	0	0	0
Green bell pepper 1, sliced	24	1	6	0	2
Tomato 1, sliced into rounds	22	1	5	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Eggplants

1
Preheat Oven
Preheat the oven to 375°F (190°C).
2
Brush and Salt Eggplants
Brush the cut sides of the eggplant with olive oil and sprinkle with salt.
3
Roast Eggplants
Place on a baking sheet cut side up and roast for 25 minutes until tender.

Preparing the Lamb Filling

1
Brown Lamb
While the eggplants are roasting, heat a skillet over medium heat and add minced lamb.
Tip: Do not overcook the lamb filling; it should remain juicy.
2
Add Spices and Aromatics
Cook until browned, then add onion, garlic, paprika, cumin, and coriander.
3
Simmer Filling
Stir in the tomato paste, diced tomatoes, salt, and pepper. Allow to simmer for 10 minutes, then stir in fresh parsley.
Tip: Add a splash of water if the mixture looks too dry.

How to Make Smoky Turkish Karniyarik with Eggplant and Minced Lamb

Total time: 2 h 20 min · Yields 4 servings

1
Assemble Eggplants
Once the eggplants are roasted, hollow out the center, creating a cavity for filling.
2
Fill Eggplants
Spoon the lamb mixture into each eggplant, pressing slightly to pack.
3
Bake Filled Eggplants
Arrange filled eggplants in a baking dish, pour tomato sauce around them, and add bell pepper and tomato slices on top.