Karnıyarık with Turkey (Turkish Stuffed Aubergines)
Split roasted aubergines filled with spiced turkey mince, peppers and tomato, a classic Turkish supper.
Made with Basic tomato sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.69 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Peel the aubergines in stripes with a peeler, leaving alternate strips of skin. Brush with 2 tablespoons of the oil and roast on a tray for 25 minutes until soft.
25 min - 2
Heat the remaining oil in a frying pan. Cook the onion and peppers for 7 minutes, then add the garlic, cumin and paprika for 1 minute.
8 min - 3
Add the turkey and cook for 8 minutes until browned and no pink remains. Stir in half of your ready made basic tomato sauce (see the base recipe) and the parsley. Season.
8 min - 4
Slit each aubergine lengthways, taking care not to cut through, and gently open out. Season the insides. Pack with the filling and top each with a tomato half.
- 5
Pour the rest of the tomato sauce and 100 ml water around the aubergines in the tray. Bake for 25 minutes until bubbling.
25 min - 6
Serve hot with plain yoghurt and bread, rice or bulgur.
Tips
- Striped peeling helps the aubergine hold its shape and cook evenly.
- Roast first rather than frying so the aubergines use less oil.
- Use lamb mince for a traditional version.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through.
Questions
What does karniyarik mean?
It means split belly in Turkish, from the way the aubergine is slit open and packed with its filling.
Can I make it dairy free?
Yes. Serve with a dairy free yoghurt or leave the yoghurt off. The rest of the dish is dairy free.
Can I prepare it in advance?
Yes. Fill the aubergines up to 1 day ahead, keep chilled, and bake when needed, adding 5 minutes.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.