Turkish Stuffed Eggplant (Karniyarik)

Chef John
Recipe By Chef John
Published 26th Sep 2018
Turkish Stuffed Eggplant (Karniyarik)
Prep 25m
Cook 1h 45m
Ready In 1h 80m
Servings 4 stuffed eggplants

‘Karniyarik’ means ‘split belly,’ which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.